Dry Aged Elk Loin
Learn how to make tender, flavorful dry-aged elk loin using PS Seasoning's Wild Game blend for a perfectly seasoned finish. After 14 days of dry-aging in the Reserve 50 Dry Ager, this elk loin reaches peak flavor and tenderness. Paired with fresh asparagus, bring restaurant-quality wild game to your table.
Ingredients
- 6 LB – Elk Loin
- Reserve 50 Dry Ager
Preparation
- 2 tsp – Wild Game Seasoning
- 3 TB – Butter
- 4 Clove – Garlic
- 2 Sprig – Fresh Thyme
- 8 Spears – Asparagus
Directions
- Clean and sanitize your Reserve 100 Dry Ager before use.
- Run the dry ager at 37 degrees Fahrenheit and 75% humidity for 24 hours with the UV light on.
- Leave as much fat on the loin as possible and pat it dry with paper towel.
- Weigh the loin before placing it in the ager so you can document your yield.
- Place the loin on a rack in the ager with enough room on all sides for good air flow.
- Age the loin for 10 to 14 days.
- Remove the loin from the ager and trim the pellicle as needed.
- Weigh the loin to track your yield.
- Cut into steaks.
- Season steaks generously with Wild Game Seasoning.
- Sear steaks in a hot skillet for 1 minute each side.
- Add butter, garlic cloves and thyme. Baste steaks for 2 minutes, then remove to rest.
- Add asparagus to the pan and sauté until tender.
- Place the steaks with the side of asparagus and a drizzle of the basting butter.
- Garnish with chopped parsley and enjoy!
