Carnivore's Kitchen

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.

Rack of lamb persillade combines the rich flavors of lamb, seared on an open fire grill, brushed with Dijon mustard and topped with seasoned herbal breadcrumbs moistened with virgin olive oil then finished in the oven to brown the bread topping.

Often overlooked, Korean-style barbecue is one of my favorite cuisines. The vast assortment of pickled vegetables, chilies, sake and full-flavored meats pairs well with wild game. And the style, which features quick, eat-as-you-go cooking is light and exciting.

This time of year, there’s nothing better than the crackle of a warm fire and the smells of a pot of slowly simmering cubes of elk cloaked in a fragrant, rich sauce.

Kimchi is a fermented cabbage and in Korea commonly used as a garnish with just about anything.

For a classic Eastern European dish with a slant from the Rockies, cook up some pierogi.

Another great way to enjoy your elk brats is just a simmer away.

There are many kinds of brats, which vary with the region, but most are traditionally made with pork, beef and veal. Of course, it only makes sense to make some with elk.

Originally concocted in Italy, Carpaccio is an elegant yet simple dish of raw meat or fish.

Here is a great Greek recipe with a Rocky Mountain twist.

There’s nothing quite like the seductive aroma of slowly braised cubes of elk steak cooked with fresh vegetables, a rich broth, wine reduction and a splash of bourbon. Add a buttery puff pastry atop it all, and you have a pot pie that will warm your soul.

I have shared many unusual recipes over the years. Here is another great example: elk tongue, an often overlooked food source, although, many ethnic groups consider it a delicacy.

The technique of salt-curing meat has been around for thousands of years. In an age long before refrigerators, cured meats became a staple.

Here is our high-country version of a restorative dish that is chock-full of protein, vitamins, minerals and flavor.

A fine complement to the Sierra Nevada Braised Elk Rouladen.

Rouladen is a German term and stems from the French word rouler, which means to roll. It’s a terrific way to use those remaining pieces of bottom and eye rounds.

A very nutritional way to use those tougher cuts. And you might very well get hooked on this for your next elk camp, especially on those brutal days when you and the elk are hunkered down.

Although hors d’oeuvres can be somewhat time consuming, it’s a great way to show off your freezer full of success.

This dish has a number of steps, but like my Mom always said, “It’s not the effort that counts; it’s the results.”

Over the years, we have dedicated this column to big game meats. Well, we are changing that up this time so you know how to cook the most delicious Thanksgiving turkey ever!

Here's a great way to turn those tough bottom rounds, eye rounds or shoulders into impressive bite-sized appetizers by applying a very slow cooking technique in an old stand-by, the crock pot.

You, too, can bring your family together and use your elk to make large quantities of cannelloni, which is a little labor intensive but a great culinary community builder.

A tribute to Chef Gunter for his guidance, patience and shared passion to produce a superior product regardless of the required effort.

A great compliment to the Ginger spiked Elk Egg Rolls

Whip up a Southern tradition with an adult twist

Take your game to a new level with elk country sausage and chili-smoked onion marmalade

Forget pulled pork, pull up some elk instead

Courtesy of Chef John McGannon Wild Game 101: tender cuts hot & fast, tough cuts slow & moist. Know your cuts.

Slow roast your elk to herb-studded perfection

Americans love our burgers, and those of us who travel near and far to collect our own protein know there’s only one real choice when it comes to burgers—elk!

Holiday elk recipes!

Corn up some elk and feast like a leprechaun with a pot-o-gold

Smoke out those tough cuts for great flavor

The French aren'tcrazy; the just like to pâté

Wow your friends with one-of-a-kind chile rellenos

Tendergroins: Rocky Mountain oysters like you've never had before

Courtesy of Chef John McGannon When it comes to elk heart, cleanliness is next to goodliness.

Courtesy of Chef John McGannon Master the demi-glace and your dinner guests will be begging for more.

Courtesy of Chef John McGannon A good sauce owes it all to good stock, and that starts with juicy bones.

Courtesy of Chef John McGannon A cut-by-cut guide

Courtesy of Chef John McGannon 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.

by Chef John McGannon

by Chef John McGannon
A great recipe for elk, and Chef McGannon discusses how to make the most of your harvest

by Chef John McGannon
Why "keep it clean and keep it dry" should be your motto–& Cajun sausage recipe