- 2 pounds of elk steaks
- Adolf’s meat tenderizer
Pound the steaks with a meat hammer until extremely tender.
Shake Adolf’s on both sides.
Cook on a hot grill until 2/3rds done.
Begin basting with melted butter and turning the steaks until done.
While steaks are cooking, melt one stick of butter and sliced mushrooms over low heat.
Serve steaks immediately topped with the mushroom and butter mixture.
Jeff Tussey, Ponderosa Farms
IEBA 3rd Cookbook