View Post

Carnivore’s Kitchen – Onion Stacked Elk Cheeseburgers

In Carnivores Kitchen by Kristy CrabtreeLeave a Comment

Courtesy of Kristy Crabtree We all love to grill and some more than others, and while summer is a big grilling season several of us enjoy cooking out on the grill all year long. There is something celebratory about entertaining family and friends when you fire up the grill outdoors whether it’s in the comfort of your own backyard, a public park, or a favorite hunting campsite. Some popular foods to grill include a variety …

View Post

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 …

View Post

Carnivore’s Kitchen – Elk Parmesan

In Carnivores Kitchen by Kristy CrabtreeLeave a Comment

Whether you refer to the name as Parmigiana, Parmesan or just plain Parm, more than likely you’ve enjoyed devouring a variation of this popular entree, but did you know the authentic Italian Parmigiana dish began as a meatless dish and consisted of a base of eggplant deep-fried in oil and layered with cheese and tomato sauce, then baked. Of course, it wasn’t too long before other countries outside of Italy began crafting new variations of …

View Post

Carnivore’s Kitchen – Orange Elk Stir Fry

In Carnivores Kitchen by Kristy CrabtreeLeave a Comment

Hungry for Chinese food? Your search shouldn’t take you to far from home especially since Chinese-American cuisine continues to expand with fusion dishes in cities around the United States. Popular since the California Gold Rush, Chinese restaurants have been dishing-up familiar take-out like almond chicken, sweet and sour pork and my favorite, beef and broccoli stir-fry: a fried meat doused with a light brown gravy and served in a sea of green broccoli. Stir-frying is …

View Post

Carnivore’s Kitchen – Elk Cornbread Casserole

In Bugle, Carnivores Kitchen by Kristy CrabtreeLeave a Comment

One of my favorite dishes to serve to family and friends is a tasty elk cornbread casserole. It’s easy to prepare and uses ground elk, which you hopefully have plenty of in your freezer. • 1 pound ground elk• 2 tablespoons canola or vegetable oil• 1 yellow onion, chopped• 1 yellow bell pepper, chopped• 1-2 garlic cloves, minced• 1 can (15.25 oz) whole kernel corn, drained• 1 can (14.75 oz) cream-style corn• 2 cups Colby …

View Post

Carnivore’s Kitchen – Elk Burgundy

In Carnivores Kitchen by Kristy CrabtreeLeave a Comment

Bourguignon, also referred to as Burgundy, is a dish that is a well-known recipe and can be said to be a standard in French cuisine. Traditionally made with cuts of beef braised in dry red wine, beef broth, garlic and then complimented with pearl onions, mushrooms and bacon.  Julia Child has even described the dish as “certainly one of the most delicious dishes concocted by man” in her cookbook – “Mastering the Art of French …

View Post

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, …

View Post

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, …

View Post

Brie Stuffed Elk Burgers

In Carnivores Kitchen by Kristy CrabtreeLeave a 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.

View Post

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 …

View Post

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 …