Elk NetworkCarnivore's Kitchen

Ingredients 1/2 LB ALMONDS 1/2 LB PISTACHIOS  1/2 LB SUNFLOWER SEEDS  3 TBSP TRAEGER BIG GAME RUB 1/4 LB CRANBERRIES  1/4 LB WASABI PEAS  1/2 LB RICE CRACKERS  SEA SALT, TO TASTE  [...]

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. [...]

COOK TIME: 6 HRS PREP TIME: 10 MINS DIFFICULTY: MEDIUM PELLETS USED: APPLE SERVES: 4-6 Ingredients 1 LB GROUND BISON 1-1/2 TSP MORTON TENDER QUICK [...]

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 [...]

Randy Newberg shows how he prepares hunting camp meals at home, puts them in vacuum sealed bags and freezes them for hunting camp. When in camp, just boil a pot of water, put the bag in for ten minutes, and you will have a delicious home cooked meal [...]

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 [...]

Ingredients 3/4 lb ground wild boar 3/4 lb ground venison Salt, to taste Pepper, to taste 4 burger buns, for serving 1 tomato, sliced 1/4-inch-thick, [...]

Chef John McGannon, wildeats.com The lean rich nature of elk and other types of venison is a great application for this dish. Some folks might [...]

DIFFICULTY 1/5 PREP TIME: 10 MINS COOK TIME: 2 HRS SERVES: 6 – 8 HARDWOOD: BIG GAME BLEND Tender elk loin is complemented by a [...]

DIFFICULTY 3/5 PREP TIME 6.5 HRS COOK TIME 2 HRS SERVES 6-8 HARDWOOD MAPLEIngredients 6 CUPS COLD WATER 1 CUP KOSHER SALT 1/2 CUP DARK [...]

DIFFICULTY 2/5 PREP TIME 10 MINS COOK TIME 45 MINS SERVES 4 – 6 HARDWOOD CHERRY Cook elk short ribs to tender perfection over cherry [...]

I’m a firm believer in color and fragrance when cooking in the kitchen, and if I had to make a list of my top five [...]

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 [...]

During the industrial revolution, housewives of factory workers in northern Italy would gather outside the factories with little makeshift stoves. They would bring local food—usually [...]

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 [...]