Not many things are better than a fine elk steak, well, maybe a cold beer after wandering the desert for 15 hours or maybe a nice cold lake to dive into when you’ve been lost under the blistering, scorching, horribly devastatingly hot sun. If I can’t have those, which I did not, well, I did have beer, however, the beer rations were depleted fairly early on due to the ridiculous heat that is produced in this vast bleak and so very dry desert. Where was I? Ah, elk steak, on a Hickory plank, of course. Saddle up because this recipe has some kick to it.

TOTAL TIME

Active Time 25 minutes

SERVINGS

4 people

INGREDIENTS

CHEF'S TIP

For better digestion it is encouraged to enjoy this meal while sitting around a fire with a beer in hand.

DIRECTIONS

  1. Soak the planks in hot water for at least 15 minutes.
  2. Preheat grill or oven to 450°F.
  3. Season back straps with salt & pepper. Place on the plank and add to the grill for 10 minutes or until cooked to your liking
  4. Season asparagus with garlic powder and salt & pepper. Put on plank, grill for 10-15 minutes.
  5. When done, remove from the grill and serve immediately with beer.
  6. Enjoy!