While digging through one of the freezers yesterday, I unearthed a vintage vacuum-sealed chunk of cow elk backstrap from December '16. How I missed that, I'll never know. Regardless, there wasn't a single freezer burn blemish on the 1.5 pound chunk so we "celebrated" with Elk Diane for dinner.

Kosher salt, coarse black pepper. Sear the elk in butter and set aside. Saute onions and garlic. Deglaze the skillet with brandy. Add beef broth and Worchestershire; reduce. Heavy cream to get the color you prefer for the sauce. I sliced the elk and we served it over brown & wild rice with homegrown green beans. A good start to the week!

Niiiicccccce!!
Meat looks on point

Beautiful, and perfectly done!!

Awesome !

beautiful

That looks excellent!

Love elk, and that is really nice

Outstanding!

Great meal Josh

People under estimate how long well packaged meat can last in a freezer. I ate a couple pieces like that from an September 2011 bull in 2018 Tenderloin and piece of Backstrap in 2019 and it was good as ever.

Yes, Chef !!!

Looks Great! I recently had a bison steak from 2017 that was just fine. Stuff will last a long time in the freezer!!

Many thanks for the compliments! Mark