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Elk Stuffed Baby Red Potatoes

In Carnivores Kitchen by RMEF Comments

Steak and potatoes: there are few combinations that fill a hunter’s belly faster and easier. Luckily, there are endless variations to keep these staples fresh and fun. Consider the following recipe a foundation for meals you can serve over and over with different accents, sauces, garnishes and condiments. In a large sauté pan heat the butter and olive oil and sauté the garlic, onions and celery until wilted. Remove to cool. Place the ground elk …

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Korean-Style Grilled Elk Lettuce Wraps

In Carnivores Kitchen by RMEF Comments

The Korean approach is to match highly seasoned meats with a wide variety of refreshing, acidic, sweet and spiced condiments. The result yields a limitless variety of flavors that will suit just about anyone’s palate. Lay the sliced meat out on a sheet pan and sprinkle with the brown sugar. Rub into the meat and allow to sit for 30 minutes. Then, marinate the meat for 10 minutes with the following mixture: Once the meat …

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Hunters Motivated by Meat, Elk Does A Body Good

In Carnivores Kitchen by RMEF Comments

New research conducted by Responsive Management shows more of us arise well before the crack of dawn and head into the woods, mountains, prairies or to a favorite stretch of water in a quest to fill the freezer. Researchers conducting the scientific nationwide telephone survey reached out to Americans 18 years of age and older and asked them “What is the single most important reason you hunted in 2012?” They offered a list of possible answers …

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Elk On A String

In Carnivores Kitchen by Chef John McGannon Comments

To get both a rich sauce and juicy, tender meat, I make what I call “elk on a string.” It’s a two-part process: first, sear elk tenderloin, backstrap, top round or top sirloin, then slowly simmer the meat in a liquid (demi-glace). The string comes in handy so you can easily submerge and remove the seared meat. For the demi-glace, heat cooking oil in a heavy-gauge pot, add the garlic and sauté until fragrant. Add …

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Elk Pot Pies

In Carnivores Kitchen by RMEF Comments

There’s nothing that warms the soul like the seductive aroma from your kitchen while slowly braising little cubes of nature’s goodness infused with fresh seasonal vegetables, rich stock/broth, wine reduction, aromatics and a splash of bourbon. Then add the baking of buttery puff pastry atop the above-mentioned savory goodness and you have a very seductive combination that will surely warm your soul. 2 lbs roasted (crimini, shiitake, morel, chanterelle, portabella or porcini mushrooms) tossed with …

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Pulled Elk Sandwiches

In Carnivores Kitchen by RMEF Comments

The smells of hickory smoked pulled pork are memories that last a lifetime. Those of us that have freezers full wild game harvests are faced with a dilemma at some point during the course of the year…we’re out of backstraps, sirloins and top rounds and are left to our own devises to figure out ways to utilize these remaining frozen morsels of potential goodness. The key word in that phrase is ‘potential.” We all have …

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Caul Fat laced Elk Loins, freckled with Roasted Garlic and Garden Herbs

In Carnivores Kitchen by Chef John McGannon, WildEats.com Comments

The concept of wrapping meat with a barrier of fat to lock in flavor and add moisture is a simple and ancient one. The use of caul fat, also called “veil fat” is one way to lock in that moisture. Caul fat is the outer membrane that holds the intestines of all animals. It looks much like a spider web with veins of fat running through a very thin, transparent membrane. Commercially, it’s available from …

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Elk Al Pastor Tacos

In Carnivores Kitchen by RMEF Comments

Al pastor, roughly translated, means in the style of the shepherd. This classic Mexican street fare offers bold flavors, which makes it a perfect match for the full flavors of elk or any wild game meat. I like to think this is a very social dish. It puts you at the helm as you pull lightly toasted tortillas from the grill and place them on the plates of your waiting guests. The symphony of sweet …

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Smoke Elk Cassoulette

In Carnivores Kitchen by Chef John McGannon, WildEats.com Comments

Cassoulette is a hearty French country stew, perfectly suited for those chilly fall nights at home or in camp. Traditionally created with duck confit, sausage and beans, a cassoulette also can be made to great effect with smoked elk shoulders. Combine this with cannellini beans, herbs and spices, and you have a complete nutritious package with rib-sticking goodness.

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Elk & Potato Pirogues

In Carnivores Kitchen by RMEF Comments

Courtesy of Chef John McGannon, wildeats.com For a classic Eastern European dish with a slant from the Rockies, consider cooking up some pirogues. These little dumplings filled with a wide variety of flavors can be savory or sweet. Generally, savory pirogues are filled with potatoes and any garnish you have available. Mix all dry ingredients and form a well in the middle. Add the wet ingredients to the well and mix until the dough is …

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Onion & Beer Braised Elk Bratwurst

In Carnivores Kitchen by RMEF Comments

Bratwursts are originally from Germany and have been around since the 1300’s. There are many variations that vary from region to region. They are traditionally made with pork, beef and veal, but it would seem logical to incorporate our own specialty meat (elk) to produce the Rocky Mountain varietal. The key to incorporating full flavored wild game meat into this mildly spiced sausage is to dry age your game meat before using in this recipe. …

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Hickory Smoked Elk Bacon Shanks

In Carnivores Kitchen by John McGannon, wildeats.com Comments

Before refrigeration, smoking preserved meat and extended its shelf life. It’s still done today, but with more emphasis on flavor rather than preservation. With tough cuts of rib and shank meat (meat below the knee joint), you can take what would typically be burger and turn it into a culinary delight. Deer and elk fat doesn’t have the smooth consistency of pork, but it does do a great job infusing a terrific smoky flavor to …