Elk sirloin (top of the hindquarter)

Campfire Elk Sirloin Kebabs with Lemon and Oregano

Cubes of elk sirloin marinated in lemon, garlic and oregano, grilled hot and fast over coals to medium-rare, with peppers and onion on their own skewers.

Serves: 4
Hands-on: 35 min
Total: 2 hr 45 min
Skill: Easy

Cooks on: Campfire · Dinner

Ingredients

2 lbElk sirloin (top of the hindquarter), trimmed and cut into 1½-inch cubes
1Lemon, zested and juiced
4 clovesGarlic, minced
1Onions, red or yellow, cut into 1½-inch pieces
1½ tspSalt
½ tspBlack pepper, ground
¼ cup plus 1 tbsp olive oil, divided
2 tsp dried oregano
2 bell peppers, cut into 1½-inch squares
8 metal skewers, about 12 inches
1 gallon zip-top bag
1 tbsp chopped fresh parsley (optional)

You'll need

Campfire with grate or coals
Instant-read thermometer

Helpful: grill.

Method

Whisk ¼ cup of the olive oil, the lemon zest and juice, garlic, oregano, salt and pepper. Spoon 2 tbsp of it into a small container and keep it cold for serving; it never touches raw meat. Pour the rest into the zip-top bag, add the elk cubes, seal, and refrigerate or keep in the cooler 2 to 4 hours, turning once.
Let the fire burn down to an even bed of hot coals with a grate about 4 to 5 inches above. You should be able to hold your hand over the grate for only 2 to 3 seconds.
Thread the bell peppers and onion onto 4 of the skewers and brush them with the remaining 1 tbsp oil. Vegetables need longer than medium-rare elk, so they get their own skewers. Grill them over the coals, turning now and then, until charred at the edges and tender, 15 to 20 minutes, starting them first.
Lift the elk from the bag, throw out the marinade, and pat the cubes dry so they brown. Thread them onto the other 4 skewers with a small gap between pieces.
When the vegetables are about halfway done, put the elk skewers over the hottest coals. Turn every 2 minutes until browned on all sides, 8 to 12 minutes. Check the largest cube in the center with an instant-read thermometer and take the skewers off at 125 to 130°F. Minutes are only a guide; the thermometer decides.
Rest the elk on a clean plate 5 minutes; it rises to about 130 to 135°F, rosy medium-rare. The metal skewers stay very hot, so slide the meat and vegetables off with a fork, spoon the reserved lemon dressing over everything, and scatter the parsley on top if you like.

When it's done: off the heat at 125 to 130°F, 130 to 135°F after resting (medium-rare)

Take the elk off the heat at 125 to 130°F in the thickest part, then rest it. It keeps rising about 3 to 5°F, to 130 to 135°F: rosy, juicy medium-rare. Thicker pieces carry over more, so pull them at the low end. Minutes are only a guide; the thermometer decides. Elk is very lean and turns firm past 140°F.

If it goes wrong

Outside charred before the center reaches 125°F: The coals are too hot or the grate too low. Move the skewers to the edge of the fire for the last few minutes.
Meat chewy or livery: It went past 140°F, or it sat in the lemon marinade more than 4 hours and turned mealy. Pull at 125 to 130°F and keep the marinade time short.
Meat gray, not browned: The cubes were wet or crowded. Pat them dry after the marinade and leave a gap between pieces.
Vegetables raw while the meat is done: Start the vegetable skewers earlier, or cut the peppers and onion a little smaller.

Leftovers. Marinate in the refrigerator or a cooler held at 40°F or below. Serve right away; refrigerate leftovers within 2 hours and reheat to 165°F.