Elk NetworkCarnivore's Kitchen

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 [...]

Cast iron skillets have been around for centuries, often considered one of the first over-fire cooking tools. They come in various forms—hanging, standing and flat-bottomed. [...]

A twist on this classic dish With a mild essence of grated onion, chopped parsley, minced garlic and a few other seasonings, these flavor-packed burgers [...]

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 [...]

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. [...]

For a hearty appetizer or for the main course, this recipe will redefine elk burger.Meatballs4 slices white bread 1 cup milk 3 pounds ground meat [...]

Courtesy of Chef John McGannon, wildeats.com Often overlooked, Korean-style BBQ is one of my favorite cuisines. The vast assortment of pickled vegetables, chilies, sake and [...]

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 [...]

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 [...]

Sometimes a simple approach is all you really need—and that’s exactly what this dish offers: simplicity. With summer here, go outside and cook up everything [...]

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 [...]

Photo Courtesy Chad Harder The key to teasing or better yet satisfying those taste buds is not just knowing where to find the various cuts [...]

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 [...]

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 [...]

The tenderloin is usually the first cut of meat to be eaten after a fall harvest. Hang on to it though, and it lends its [...]