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Elk Roulade with Creamy Gorgonzola Sauce

In Carnivores Kitchen by Kristy CrabtreeLeave a Comment

Succulent Smoked Elk Roulade with Creamy Gorgonzola Sauce might sound tedious and overly complicated, but really it’s a very simple dish to prepare and the outcome may sway your traditional ways for cooking up some of those cuts of elk you have in the back of the freezer. Originating from the French word “rouler” meaning “to roll”, the roulade is simply a filled and rolled dish, secured closed with the use of toothpicks or string, …

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Braised Elk Shoulder

In Carnivores Kitchen by RMEFLeave a Comment

This decadent elk shoulder is braised in an aromatic red wine liquid and cooked low and slow on the Traeger to tender, fall-apart perfection. Directions: Season the elk roast with salt and pepper to taste. Next, in a hot pan, add a small amount of canola oil and brown the roast on all sides. Once deeply caramelized, remove the roast and transfer to a deep roasting pan. In the same hot pan, add the onions, …

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Brie Stuffed Elk Burgers

In Carnivores Kitchen by Kristy Crabtree1 Comment

There’s something to be said about cooking outdoors and with hunting season just around the corner, I figured now would be the ideal time to utilize some ground game meat from last year’s harvest and share these brie-stuffed elk sliders that I enjoy preparing.

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

In Carnivores Kitchen by Chef John McGannon, WildEats.comLeave a Comment

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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Citrus Infused Elk Gyros

In Carnivores Kitchen by RMEFLeave a Comment

Prep Time: 30 minutesCook Time: 20 minutesServes: 4-6 A classic Greek Gyro is made from pieces of meat stacked on a vertical rotisserie and slowly cooked using indirect heat. Once the meat exterior is crispy, pieces are then shaven off and used to fill flatbreads folded up with other accompanying ingredients such as potato fries, fresh onions, crispy cucumbers, tomatoes and a yogurt sauce called Tzatziki. Now my version of the Gyro has just a …

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Elk Carpaccio Salad

In Carnivores Kitchen by Chef John McGannon, WildEats.comLeave a Comment

This is a great tasty way to enjoy your harvests. It represents a light, versatile, flavorful culinary application that truly represents a Carnivore’s Kitchen. I think you just might be surprised. Give it a try. Place the garlic, shallots and mustard in a mixing bowl or food processor. Measure out the liquid and mix. In a slow steady stream pour the juice and oil into the mustard mix, while whisking to incorporate. Adjust the seasoning …

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Smoked Rosemary-Garlic Elk Loin

In Carnivores Kitchen by RMEFLeave a Comment

Tender elk loin is complemented by a simple rosemary and garlic seasoning, smoked to infuse wood-fired flavor, then roasted to juicy perfection. Directions: Combine rosemary, garlic, olive oil, salt and pepper in a small bowl and rub over elk loin. Marinate for 2 hours. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Place the elk loin directly on the grill …

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Smoked Duck Bacon

In Carnivores Kitchen by RMEFLeave a Comment

Preparation: Combine first 8 ingredients in a medium sauce pan and bring to a simmer over medium-high heat. Simmer until sugar and salt have dissolved then pour over ice to cool. Once cool to the touch, add duck breast and weight down with a stack of plates. Place covered container in the fridge for at least 6 hours or overnight. Remove from fridge, take breasts out of brine and discard brine. Rinse duck breasts under …

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Grilled Venison Kabobs

In Carnivores Kitchen by RMEFLeave a Comment

Venison, bell pepper, and onion don’t need much more than a salt and pepper seasoning when you’re grilling them over a flavorful Traeger wood fire. Stack ’em up and sear em for an easy weeknight meal. Directions: Cut the venison into 1-inch chunks. Cut onion and peppers into 1-inch pieces.  Place meat and vegetables into a mixing bowl. Drizzle with olive oil and add salt and pepper to taste. Mix to combine.   Stack meat and …