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 | Heart Fajitas
Courtesy of Chef John McGannon, wildeats.com
When it comes to elk heart, cleanliness is next to goodliness. |
 | Cabernet Sauvignon Demi Glace
Courtesy of Chef John McGannon, wildeats.com
Master the demi-glace and your dinner guests will be begging for more. |
 | Dark Stock
Courtesy of Chef John McGannon, wildeats.com
A good sauce owes it all to good stock, and that starts with juicy bones. |
 | Wild Game 101
Courtesy of Chef John McGannon, wildeats.com
Wild Game 101: tender cuts hot & fast, tough cuts slow & moist. Know your cuts. |
 | Hunter's Meat Map
Courtesy of Chef John McGannon, Wildeats.com
A cut-by-cut guide. |
 | Dry Aging Timeline
Courtesy of Chef John McGannon, wildeats.com
How long should you dry-age your elk meat? What size pieces of meat should you use? How much time for Deer vs. Elk vs. other game? This chart should answer these vexing questions. |
 | Chili-Spiked Venison Meatloaf with Roasted Sweet Potatos
by Chef John McGannon |
 | Cajun Elk Andouille Sausage
by Chef John McGannon
Why "keep it clean and keep it dry" should be your motto–& Cajun sausage recipe |
 | BBQ Chili Rubbed Elk Loins with Cilantro Slurry / Smoky Black Bean
by Chef John McGannon
A great recipe for elk, and Chef McGannon discusses how to make the most of your harvest |
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