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Elk & Potato Pirogues

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

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 …

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Onion & Beer Braised Elk Bratwurst

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

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. …

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Hickory Smoked Elk Bacon Shanks

In Carnivores Kitchen by John McGannon, wildeats.comLeave a Comment

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 …

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Green Thai Curried Elk Turnovers

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

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 …