Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Bourbon and Brown Sugar Beans

November 11, 2017 at 5:50 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Bourbon and Brown Sugar Beans

 

 

For Breakfast this morning I prepared an Egg, sunny side up. I also prepared some Simply Potatoes Shredded Hash Browns, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Nice start to a chilly November Morning. 31 degrees out there this morning. It was mostly cloudy and a high of 42 degrees. Mom had some things to do today so i did the laundry for her and looked after Dad. Did a few chores around the house after Lunch. Everything done, I watched some College Football the rest of the afternoon. For Dinner tonight I prepared a Cast Iron Skillet Buffalo Hanging Steak and Mushrooms w/ Baked Potato, Bourbon and Brown Sugar Beans, and baked Texas Toast.

 

 

Wild Idea Buffalo had their 16 oz. Hanging Tender Steaks on sale a couple of weeks ago and I ordered a couple of them and I’m having one of them for Dinner tonight. I had it in the freezer so I laid it in the fridge overnight to thaw. To season it I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Dried Rosemary, and Extra Light Olive Oil.

 

 

 

For the Steak; I rinsed the Hanger Steak and pat it dry. Then I grabbed a sharp fillet knife and ran the knife along one side of the sinew that runs down the center, creating two fillets. Remove the sinew from fillet that it remains attached to with knife. When I first found this recipe I didn’t know what the word “sinew” meant. I looked it up and the definition is; sinew – a piece of tough fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament. Learned something new! Which is why I enjoy cooking so much, you’re always learning something! To continue, next I rubbed the steaks with the Olive Oil, Sea Salt, Pepper, and Rosemary . Cover and allow it to rest at room temperature for 2 hours. I cut the other half of the Steak in half again and I’ll be having them for a couple of Steak and Eggs Breakfasts with that!

 

To start I got out a Cast Iron Skillet out. Sprayed it with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the Skillet on medium heat. Next I preheated the oven to 400 degrees. Then to start I pan fried it, on medium heat about 2 minutes per side. Starting out cooking it on the stove gave it a nice sear to start. Then I put the Skillet in the oven and roasted it until it had internal temperature of 145 degrees for a medium rare, and it came out perfect, love using Cast Iron Skillets; from the stove to the oven! After removing it from the oven I put the Steak on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and have that distinct Wild idea Buffalo flavor. The juices off the Steak was just incredible! I also prepared some sauteed Mushrooms to go with Steak.

 

For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

Then for another side I prepared some Bush’s Grillin’ Beans Bourbon and Brown Sugar. Not sure if I’ve had these before or not, but they sure are good! As all Bush Beans are. I just emptied the can into a small sauce pan and heated them until they started to simmer and the Beans heated. Love these Bush Beans! I also baked a slice of the New York Bakery Garlic Texas Toast. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 


Wild Idea Buffalo – 16 oz. Hanging Tender Steak
Also known as the hanger steak, this is a coveted favorite of butchers. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. 1 lb.
http://buy.wildideabuffalo.com/collections/premium-steaks/products/hanging-tender-

 

 

 

 

 

A TASTE OF TENNESSEE
BUSH’S® BOURBON AND BROWN SUGAR GRILLIN’ BEANS®

When you’re grilling your favorite meats, you want a side that can hold its own—like the bold taste of BUSH’S® Bourbon and Brown Sugar Grillin’ Beans®. We slow-cook plump navy beans in a robust sauce generously seasoned with brown sugar, molasses, a bold blend of spices and a touch of natural bourbon flavor for a side dish that’s decidedly different.
http://www.bushbeans.com/en_US/product/bourbon-and-brown-sugar

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Meanwhile back at the SayersBrook Bison Ranch……….Bison Petite Filet Mignon (1 lb)

October 21, 2017 at 5:39 AM | Posted in SayersBrook Ranch | Leave a comment
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This week off the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its the Bison Petite Filet Mignon (1 lb). I just had a couple of these in past week for Breakfast, Staek and Eggs. They are so incredibly tender and just flat out delicious! I’m reordering some very soon! At the SayersBrook site you’ll find a good selection of all their Bison cuts of meat. But besides the Bison you can choose from items like; Wild Boar, Elk, Rabbit, Ostrich, Heat and Eat Meals, and much more. For the upcoming Holidays try a Bison Roast! Check the site out today. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

Bison Petite Filet Mignon (1 lb)
Cut from bison tenderloins, these are, by far, the most tender of buffalo steaks. This is a boneless, premium cut sure to give you the ultimate dining experience. Each steak is hand-trimmed so that virtually all of the surface fat is removed. Season them to taste and prepare them medium rare to appreciate the best that nature has to offer. You deserve it! You’re getting a steak that is 99% fat free, they won’t shrink as much as beef so you’re getting more edible steak for your money. 4 (4 oz) Petite Filets.
The most tender of buffalo steaks. 4 (4 oz) Petite Filets.
http://www.sayersbrook.com/bison-petite-filet-mignon-1-lb/

 

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Kitchen Hint of the Day!

September 28, 2017 at 5:17 AM | Posted in Kitchen Hints | Leave a comment
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Butter it up………..

 

Next time you grill a steak or fish try this butter topping – Make flavored butter by stirring chopped fresh herbs or garlic into softened butter. Use a fork to work the herbs in thoroughly. Serve with the grilled meats or fish!

Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Roasted Buffalo Cauliflower

September 7, 2017 at 4:57 PM | Posted in Wild Idea Buffalo | 2 Comments
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Today’s Menu: Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Roasted Buffalo Cauliflower

 

 

So to start this day off I prepared a Poached Egg and a toasted Healthy Life Whole Grain English Muffin. And as always my morning cup of Bigelow Decaf Green Tea. Cool morning, 48 degrees. For the day it was around 68 degrees and partly sunny. There’s a few trees in the neighborhood that’s starting to turn on the Fall Colors already. After Lunch In went over to Dad for a while, he wasn’t feeling real good today. Not sure if he’s going to be able to come back home this time. Still hoping he can regain strength and be able to come home. For Dinner tonight Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Roasted Buffalo Cauliflower.

 

 

 

I used the Wild Idea Buffalo 8oz. Buffalo Terres Major Fillets that I had just ordered from Wild Idea. It’s sometimes tough to find these Steaks, they sell out as soon as they become available because they are so tender! Beyond any doubts one of the most tender cuts of any steak, Beef or Buffalo, you can find. I pan fried it in Extra Light Olive Oil and seasoned it with a bit of Crushed Dry Thyme along with McCormick Grinder Sea Salt and Black Peppercorn. I fried it about 4 minutes on one side and about 3 1/2 minutes on the other side, it gets done very quickly because it’s so lean. The Fillet came out medium rare with a beautiful char on it! These Wild Idea Buffalo Teres Major Steaks are tender and delicious, love them! I also prepared some Sauteed Mushrooms to go with my Steak. I don’t think there’s a better partner for Steak than Mushrooms!

 

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!

 

 

 

I also prepared some Roasted Cauliflower. I used a package of Kroger Packaged Cauliflower Florets. To prepare them I needed; 1 Package of Cauliflower Florets, 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, seasoned with salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400 degree oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce! I served it with Litehouse Lite Bleu Cheese Dressing/Dip for dipping. It’s one delicious side dish! I also baked a slice of the New York Bakery Lite Garlic Texas Toast. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

Wild Idea Buffalo – 8 OZ. TERES MAJOR FILET

The Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder within the primal chuck, it is considered to be of similar quality to the filet mignon with its mouth-watering flavor and tenderness.
http://wildideabuffalo.com/products/8-oz-terres-major-filet

Marinated Bison Strip and Provolone Steak Hoagie w/ Tossed Salad

August 27, 2017 at 4:51 PM | Posted in Sargento's Cheese, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Marinated Bison Strip and Provolone Steak Hoagie w/ Tossed Salad

 

 

To start my Sunday off I had a Poached Egg that I served on a toasted Jennie – O Whole Grain English Muffin. I also made a cup of Bigelow Decaf Green Tea. After Breakfast I headed to Kroger for a few items I need for Dinner tonight. I also stopped by McDonald’s and picked up Breakfast for Mom. Mom went on to Church and I cleaned the house, cleaned the oven, and did a load of laundry. It’s a bit hotter and more humid out but still beautiful outside, a high of 85 degrees. Later in the day i went over to see Dad. He was having a pretty good day today, just wish he could come home. He’s been in the Hospital and Rehab Units more often than he’s been home this year. Back home, For Dinner tonight its a Marinated Bison Strip and Provolone Steak Hoagie w/ Tossed Salad.

 

 

 

I had seen on the Wild Idea Buffalo website that they had Buffalo Premium Steak Strips and had been wanting to try them. So on my latest order that I placed with Wild Idea Buffalo I ordered a package, and having them for Dinner tonight. I’m preparing them and having them as a Buffalo Steak Hoagie.

 

 

 

 

I had the package in the freezer so I let thaw overnight in the fridge. I opened the package up this morning and what beautiful cuts of Meat! The Slices were a dark red and just made your mouth water looking at them! Washed the Slices off in water and patted them dry. Then put them in a sealed plastic container where I added Kraft Lite House Italian Dressing to let them marinate until I was ready to prepare them.

 

 

 

When I was ready to start Dinner I first grabbed a skillet, sprayed it with a light coat of Pam Cooking Spray, added 2 tablespoons of Extra Light Olive Oil, and heated the skillet on medium heat. I got the container of Buffalo Strips out of the Fridge. I pulled the Strips out of the Marinade, shaking off the excess and added them to the preheated skillet. I sautéed the Buffalo Strips for about 4 minutes, tossing to turn occasionally. Removed them from the heat and put the Strips in a bowl. As the Steak was finishing I Sauteed some Mushrooms to go with the Steak Strips.

 

To make my Hoagies I’ll need; Kroger Brand 100% Whole Wheat Hoagie Rolls (these always taste so fresh), the Buffalo Strips, Sargento Provolone Sliced Cheese, Kraft Lite Italian Dressing, Emeril’s New York Deli Style Mustard, Sauteed Mushrooms, and Shredded Lettuce.

 

 

 

 

To start I split the Hoagie Roll open. On the bottom bun I added the Provolone Cheese, then the Buffalo Steak Strips, added a little of the Italian Dressing, Sauteed Mushrooms, then the Shredded Lettuce, and finally on the bottom of the bottom of the top Bun I spread some of the Emeril’s New York Deli Style Mustard. Done and ready to eat! The Buffalo Strips were even better than they looked, and look incredible! So tender and they have that incredible Wild Idea Buffalo taste. Paired with all the toppings, we have another keeper recipe! I’ll be ordering another package of the Wild Idea Buffalo – 1 LB. PREMIUM STEAK STRIPS again! They make a fantastic Steak Hoagie!

 

 

To go with the Hoagie I had a Tossed Salad topped with Kraft Classic Fat Free Catalina Dressing, I got the Salad from the Kroger Salad Bar. For the longest time my body was having trouble digesting leafy green vegetables, they would leave me with upset stomach. But as late I haven’t had any problems, which I’m glad I love Salads! Then later on for Dessert/Snack I’m having a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

Wild Idea Buffalo – 1 LB. PREMIUM STEAK STRIPS
Pre-cut strips from the tenderloin, New York strip, ribeye, and sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying, or on the grill.

1 lb. package.
https://wildideabuffalo.com/products/1-lb-premium-steak-strips

Crunchy, Colorful Salads with Protein-Packed Ingredients

August 2, 2017 at 5:15 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Crunchy, Colorful Salads with Protein-Packed Ingredients. Protein packed salads with recipes like; Lobster Roll Salad with Bacon Vinaigrette, Buffalo-Spiced Steak Salads with Blue Cheese Dressing, and BLT Salad. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Crunchy, Colorful Salads with Protein-Packed Ingredients

Eating a salad shouldn’t feel like punishment. Our diabetic salads are tasty, filling, and feature a variety of healthy ingredients that keep you feeling full and satisfied. Piled high with sources of lean protein and vegetables, our salads are so good your body will thank you.

 

Lobster Roll Salad with Bacon Vinaigrette

Get ready to share photos of this gorgeous salad with your friends. They’ll want to come over and try this gourmet-worthy meal for themselves. The recipe yields six servings, so there‘s enough to go around………

 

Buffalo-Spiced Steak Salads with Blue Cheese Dressing

If your family balks at the idea of salad for dinner, break out this beefy recipe that features its own homemade blue cheese dressing. You can even fire up the grill before placing the spicy grilled steak slices on a crisp bed of mixed greens. ……

 

BLT Salad

If you want to make a big, tasty, colorful, and satisfying salad just for you, look no further than this healthy recipe that serves one. Bacon adds crunch and flavor to a variety of veggies on a bed of romaine lettuce. …..

 

 

* Click the link below to get all the Crunchy, Colorful Salads with Protein-Packed Ingredients
http://www.diabeticlivingonline.com/diabetic-recipes/salad/crunchy-colorful-salads-protein-packed-ingredients

Crunchy, Colorful Salads with Protein-Packed Ingredients

July 8, 2017 at 5:34 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Crunchy, Colorful Salads with Protein-Packed Ingredients. Kick up those salads to new levels with these Diabetic Friendly recipes. recipes like; Lobster Roll Salad with Bacon Vinaigrette, Lemon-Lime Chicken, Kale, and Mango Salad, and Buffalo-Spiced Steak Salads with Blue Cheese Dressing. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Crunchy, Colorful Salads with Protein-Packed Ingredients

Eating a salad shouldn’t feel like punishment. Our diabetic salads are tasty, filling, and feature a variety of healthy ingredients that keep you feeling full and satisfied. Piled high with sources of lean protein and vegetables, our salads are so good your body will thank you.

 

Lobster Roll Salad with Bacon Vinaigrette

Get ready to share photos of this gorgeous salad with your friends. They’ll want to come over and try this gourmet-worthy meal for themselves. The recipe yields six servings, so there‘s enough to go around…….

 

Lemon-Lime Chicken, Kale, and Mango Salad

This superfood salad is packed with nutrition: protein, calcium, vitamin C, vitamin A, antioxidants, and potassium. This diabetes-friendly meal also sneaks in fresh blueberries and hazelnuts for added flavor and health benefits…….

 

Buffalo-Spiced Steak Salads with Blue Cheese Dressing

If your family balks at the idea of salad for dinner, break out this beefy recipe that features its own homemade blue cheese dressing. You can even fire up the grill before placing the spicy grilled steak slices on a crisp bed of mixed greens. …….

 

* Click the link below to get all the Crunchy, Colorful Salads with Protein-Packed Ingredients
http://www.diabeticlivingonline.com/diabetic-recipes/salad/crunchy-colorful-salads-protein-packed-ingredients

Meanwhile back at the SayersBrook Bison Ranch………BISON RIB-EYE STEAKS

June 24, 2017 at 5:31 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch – BISON RIB-EYE STEAKS. A grill, a little salt and pepper, and a delicious Bison Ribeye and you’re set for Dinner! At the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) you’ll find a full selection of all Bison meat cuts. My favorite is the Bison Chopped Steak! Besides the Bison you’ll also find Ostrich, Elk, Wild Boar, Rabbit, and more! They also have a great selection of recipes like the Bison Rib Eye Steaks recipe below. So don’t wait, check the site out today. Enjoy and Eat Healthy!

BISON RIB-EYE STEAKS

RIB-EYE STEAKS ARE EVERYONE’S FAVORITE. SO DELICIOUS WHEN COOKED TO MEDIUM RARE.

It needs nothing more than a little salt and pepper but only added after the meat is cooked.

Bison Rib Eye Steaks

yield 4 large servings
Ingredients

Bison Rib Eye Steaks

Ingredients:

4 (8-oz.) Bison Rib Eye Steaks
Marinade

8 oz. Cabernet Sauvignon wine 2 oz. celery, diced
4 oz. white onions, diced 2 cloves garlic, crushed
2 oz. carrot, diced 1 T. cracked black pepper
Molasses Gravy

1 med. shallot, diced 3 oz. molasses
2 oz. beer 1 oz. Dijon mustard
10 oz. Bison demi-glace
Corn Pudding

1 c. fresh kernel corn, steamed for 2 min. 2 scallions, chopped
1 egg 2 cloves garlic, finely diced
1/2 c. heavy cream 1 1/2 c. water
1 T. fresh rosemary, chopped 3 T. sugar
1/2 T. kosher salt 1 1/4 c. corn bread
1/8 T. black pepper
Instructions

1 – Marinade: Combine all ingredients in marinade and pour over steaks. Marinade 1 hour before grilling.
2 – Molasses Gravy: Cook shallots and beer till shallots are tender. Add demi-glace, molasses and mustard. Season with salt & pepper to taste. Serve over steaks.
3 – Corn Pudding: Steam corn for 3 minutes. Cut the kernels from the cob. Combine with all pudding ingredients. Pour into a small casserole dish. Bake at 350° for 30-40 minutes. Serve warm with Bison steaks.
Serves 4.
Notes

Note: Bison steaks need no more than a little salt and pepper. Let the meat sit for about 5-7 minutes covered after being taken off the heat source. The meat continues to cook while the juices flow back into the steak and are not lost on the plate.

Nutrition Facts
Serving Size 4 oz
Amount Per Serving
Calories 110
% Daily Value
Total Fat 1.5 g 2%
Saturated Fat 0.5 g 3%
Cholesterol 50 mg 17%
Sodium 45 mg 2%
Protein 23 g 46%
http://cooking-buffalo.com/1167/

 

Toll-Free: 888-472-9377 | Phone: 573-438-4449
1024 Outer Road, Potosi, MO 63664
info@sayersbrook.com
http://www.sayersbrook.com/

Wild Idea Buffalo Recipe of the Week – TOP SIRLOINS WITH CHAMPAGNE GRAPE CONSERVE & BLUE CHEESE

June 7, 2017 at 4:55 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Top Sirloins with Champagne Grape Conserve & Blue Cheese. Using Champagne Grapes and Wild Idea Top Sirloins this ones sure to impress and please everyone at dinner! Another good one from Jill O’Brien of Wild Idea Buffalo. You can this recipe and you purchase the Wild Idea Top Sirloins along with all the other delicious and healthy cuts of Buffalo on the Wild Idea Buffalo website. https://wildideabuffalo.com/

 

 

 

TOP SIRLOINS WITH CHAMPAGNE GRAPE CONSERVE & BLUE CHEESE
Champagne grapes are juicy, flavorful and seedless. They are also adorable, which always helps in making a pretty presentation. The sweetness of the grapes with the savory addition of onion and rosemary is a terrific topping for Wild Idea’s rich, grassy Top Sirloin Steaks. *This time of year champagne grapes are available in most groceries, but if unavailable, cherries would make a great substitute.

Ingredients for Steaks:
4 – 5 ounce Wild Idea Top Sirloins (or any prime Wild Idea Steak)
2 – tablespoons olive oil
2 –teaspoons kosher or sea salt
2 – teaspoons black pepper

Ingredients for Sauce: *Sauce will make enough for 4 steaks.
1 – tablespoon butter
¼ – cup onion, minced
1 – cup champagne grapes
¼ – teaspoon each salt & pepper
2 – teaspoons sugar
½ – teaspoon, fresh rosemary, finely chopped
2 – ounces blue cheese, crumbled

Preparation:

1) Rinse steaks and pat dry. Mix olive oil, salt, and pepper together and rub into steaks. Cover with saran wrap and let rest for two hours before grilling.

2) For sauce, melt butter in a small saucepan, over medium high heat. Add onions, salt and pepper and sauté for 5 minutes, stirring occassionally.

3) Add ¾ of the grapes and heat through. Then lightly smash with potato masher to release juices.

4) Stir in sugar, and reduce heat to low and simmer until juices have reduced to half.

5) Add remaining grapes and stir in to incorporate. Heat through.

6) Remove sauce from heat and stir in rosemary. *Can be made ahead and reheated.

7) Preheat grill to 500°. Grill steaks for 2 minutes on each side, closing grill lid during grilling. Remove from heat, cover and allow to rest for 5 minutes.

8) Plate steaks and top with equal portions of grape conserve and sprinkle with blue cheese. Garnish with fresh grapes and fresh rosemary.
https://wildideabuffalo.com/blogs/recipes/93331841-top-sirloins-with-champagne-grape-conserve-blue-cheese

Elk Steak (8 oz.) w/ Hash Browns and Southern Style Blackeye Peas

April 20, 2017 at 5:01 PM | Posted in SayersBrook Ranch | 2 Comments
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Today’s Menu: Elk Steak (8 oz.) w/ Hash Browns and Southern Style Blackeye Peas

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted 2 slices of Healthy Life Whole Grain Bread (Lightly buttered w/ I Can’t Believe It’s Not Butter), and the morning cup of Bigelow Decaf Green Tea. Some rain overnight and an early morning passing shower outside. A bit warmer out today, 83 degrees. Had the outsides, deck, and driveway power washed so that’s out of the way. My cousin is going to repaint our deck for us, hopefully within a week. With that done everything is looking good outside! Lot of work and money to keep everything up. Cleaned the house today, vacuum and dusted. Full day today. For Dinner something new, Elk Sirloin Steak. I prepared a SayersBrook – Elk Strip Loin 8 oz. w/ Hash Browns and Blackeye Peas.

 

 

 

It’s my first time preparing an Elk Steak. Elk cooks quickly like Buffalo. Elk is so lean that it is more prone to overcooking and drying out than beef or chicken. The key to cooking Elk well is to either cook it hot and fast, or low and slow. I’m going low and slow with it.

 

 

 

 

 

 

I preheated the oven to 350°F. Then I grabbed a Cast Iron Skillet which I love using. You can take it from stove right into the oven and it holds heat evenly. I first pat the Steak dry with paper towel. Next heated 1 tablespoon Extra Light Olive Oil in Cast Iron Skillet on medium heat. I then seared tenderloins on both sides. From the stove to the preheated oven. Continued cooking it to around 135 to 130 F, medium rare.

 

 

 

 

 

It cooked up beautifully! Nice browning on the outside and slightly pink and juicy on the inside. The Elk has a fantastic flavor to it and very tender! I served it with a side of A-1 Thick and Hearty. Next I’ll be trying a Wild Boar Sirloin. I have a nice assortment of Steak now; Buffalo, Elk, and Wild Boar to choose from.

 

 

 

 

 

 

 

For one side dish I prepared some Simply Potatoes Shredded Hash Browns. Fried in Extra Light Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Dish.

 

 

 

The for another side dish I heated up a can of Margaret Holmes Seasoned Blackeye Peas. Haven’t had these in a while and they sounded good! If you are a fan of Blackeye Peas, like myself, you’ll love these! Just emptied the Peas into a small saucepan, covered, and heated to a boil. Reduced the heat, stirred. Simmer until ready to serve. Nice size Peas and Seasoned just right! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 
SayersBrook – Elk Strip Loin 8 oz.

Elk strip loin steaks. (2) 8 oz. package. 1lb total The elk or wapiti as they are called in North America is one of the largest species of deer in the world and one of the largest land mammals in North America and Eastern Asia. Only the moose rivals it in size. Elk feed on grasses, plants, leaves and bark. The meat is leaner and higher in protein than either beef or chicken. Elk meat is one of the tastiest and healthiest all-natural alternatives to traditional meats. Elk meat is low in fat, cholesterol and calories. Elk meat is a one of those rare foods that is very healthy for you and still tastes great! It’s a dark red, dense meat. Very tender and needs no marinating. The taste is similar to beef but with more flavor. It does not taste gamey. Substitute elk meat in any recipe calling for beef. Do not over cook elk meat. Because of it’s low fat content, elk cooks quickly and if overdone it will be dry and tough. Burgers, steaks and roasts should be pink in the center.
http://www.sayersbrook.com/elk-strip-loin-8-oz-each-2/

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