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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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Elk On A String

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

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.comLeave a Comment

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.comLeave a 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.