Recipes
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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