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Elk On A String

In Carnivores Kitchen by Chef John McGannon, WildEats.com10 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 Carbonara

In Bugle, Carnivores Kitchen by Chef John McGannon, wildeats.com24 Comments

Heat a heavy gauge sauté pan or cast iron skillet with a little olive oil over a high heat. Season the diced elk meat with salt and pepper. Mix well. Add the meat to the hot pan and quickly sear on all sides. Once the meat is seared, but still rare, remove and set to the side. In the same pan, turn heat to medium, sprinkle a little more olive oil if necessary and add …

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Elk Stuffed Baby Red Potatoes

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

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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Green Chili Spiced Elk Stew

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

This time of year, there’s nothing better than the crackle of a warm fire teamed with the smells of a pot of slowly simmering cubes of elk cloaked in a fragrant, rich sauce. The combination of flavors you can use is endless. I love teaming the full flavors of elk with the sweetness of bell peppers and onions along with the tamed heat of green chilies, be they serranos or jalapenos. You’re now left with …

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Elk Loin Persillade

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

Courtesy of Chef John McGannon, wildeats.com Rack of lamb persillade combines the rich flavors of lamb, seared on an open fire grill, brushed with Dijon mustard and topped with seasoned herbal breadcrumbs moistened with virgin olive oil then finished in the oven to brown the bread topping. This combination of flavors is timeless and should be considered for any celebration that requires “something special.” It can easily be adapted for elk backstraps. Meanwhile, place the …

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Smoke Elk Cassoulette

In Carnivores Kitchen by Chef John McGannon, WildEats.com1 Comment

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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Korean-Style Grilled Elk Lettuce Wraps

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

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 RMEF2 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 Pot Pies

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

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 Chef John McGannon, WildEats.com1 Comment

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.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 …