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 …

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 …

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 …

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 …

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 …

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. …

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 …

The bold flavors of elk hold their ground even when paired with some of the world’s most complex flavors. Southeast Asia’s combination of spicy seasonings and cooling accompaniments is no exception. The following recipe makes 50 5-inch turnovers. The filling can be frozen for use later or served over rice as an entrée. Preheat a heavy duty sauté pan with half the sesame and chili oil. Season the ground elk with the soy and white …