Posts Tagged ‘Elk’

Billings, Montana…enjoying incredible early Fall weather in one of our most beautiful states. I’m working my way, preparing wild game dinners, from Bozeman to Billings to Fairmont Hot Springs and, finally, to Missoula. Elk season is in full swing and I’m being bombarded with requests for recipes. It seems that just about everyone in Montana…

Anyone who pays much attention to my recipes knows that I have a thing for cooking fish and game with garlic and alcohol. They all just seem to go well together. I also prefer simple, rather than complicated recipes and try to get by with as few ingredients as possible. The following recipe fits the…

This recipe calls for elk tenderloin, but you can use just about any of the large sections excised from the hindquarter or ham. The key is to remove all visible gristle, silver skin, etc. You’ll find that you have beautiful hunks of meat, the texture and taste of which is comparable to the tenderloin.

O.K., let’s suppose that you live in a small town and you don’t have access to much in the way of “gourmet” ingredients, but you do have a hunk of elk in the freezer and there’s a couple of folks you would like to impress. If you can’t find roasted red peppers in a jar,…