Running up to three feet long, the backstrap, or loin, of an elk is a surprisingly tender cut. But it also has little to no marbling, making it the perfect candidate for cooking with Joule. Preparing the elk sous vide ensures the meat won’t dry out or overcook. For this recipe, ChefSteps guest contributor and wild game expert David Draper smokes cherries before reducing them into a simple pan sauce. The result? A complexly flavored main dish that’s sure to be a standout.
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