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Elk Kabobs
By Steve Economos
• sprinkle garlic salt on both sides of tenderloin and place in plastic bag.
• cover tenderloin with olive oil
• pour soy sauce lightly into the bag. (should be about 3 parts oil to 1 soy)
• place bag into refrigerator and leave overnight.
Before cooking the next day:
• Cut up onion, green and red peppers (have also used mushrooms and bacon in the past it is up to you) into skewer size portions.
• Cube up your tenderloin.
• Alternate between tenderloin, onion, red pepper and green pepper on the skewer.
• Baste the prepared skewers with teriyaki sauce (if you don’t have teriyaki sauce use soy)
• Place on the grill medium to medium low. After 2-3 mins flip and baste the skewers again.
The skewers will not take long to cook especially on medium heat. The elk tenderloin only needs to be brown on both sides and it will be done. It is very easy to overcook the tenderloin, medium is the best way to serve the elk.
