Just wanted to let you know I had some backstraps from the caribou I harvested last september... Seasoned them with rosemary, thyme, salt (after they were cooked) and pepper and grilled them inside in butter. that's it...

I know there are a lot of Elk lovers in this forum, but I have never had any elk that tasted this good nor was so tender... We didn't even take the knifes out except to put some butter on the potatoes...

Wow, was that good.

Cheers,