Whether you are a hunter or not, I think everyone one needs to try wild game at some point in their life. I am a big fan myself, but with that being said, I will say that some wild game is better than others. What I mean by that is that some wild game has a gamier taste than others. I have pretty much eaten everything from squirrel, rabbit, deer, hog and the list continues. If I were gonna pick one for someone who has never had wild game, I would definitely choose elk. It really has no gaminess to it and is just super clean in taste. Now follow along and I'll show you how to make one of my favorite elk dishes!
Awesome Wild Game Recipe!
Share
Grilled Rack of Elk with a Blueberry Glaze!
Rated 5.0 stars by 1 users
Category
Wild Game
Cuisine
American
Author:
Tim Van Doren
Servings
3-4
Prep Time
10 minutes
Cook Time
60 minutes
Aight Guys!! If you have never tried elk, what are you waiting on!? Hahahah seriously though, it's probably hands down one of my favorite wild game to cook. It's best served medium rare and really has no gamey taste at all. I found this rack of elk, trimmed the silver skin off, got it seasoned up and did a reverse sear on it. Sliced it up and drizzled it with a homemade blueberry glaze and you wanna talk about one insanely flavorful bite! They were AbsolutelyFreakinKiller!!
Ingredients
-
1 - Jar of Blueberry Jam/Jelly
-
½ - Cup of Balsamic Vinegar
-
½ - Cup of Fresh Blueberries
-
1 - Whole Bone in Frenched Rack of Elk from The Butcher Shoppe in Pensacola, FL
-
Bear and Burton’s The Breakfast Sauce
-
Lane’s BBQ QNami Seasoning
Blueberry Glaze
Rack of Elk
Directions
Blueberry Glaze
Add all ingredients to a sauce pot, place on medium/medium high heat and allow to reduce until it thickens up to the consistency you want.
Rack of Elk
Preheat pellet smoker to 225 degrees.
Take a sharp knife and trim off silver skin from the rack of elk.
Use The Breakfast Sauce as a binder and coat the rack of elk good on all sides and allow to sit 5-10 minutes. Season the elk on all sides with Lane’s BBQ QNami.
Place rack on elk on the smoker and allow to smoke until it reaches an internal temperature of 105-110 degrees.
While the elk is smoking, I lit a charcoal grill so that I can sear the elk off when it hits temp. This is also a good time to make your blueberry glaze.
Once the elk reaches the desired internal temp, pull it off and throw on the charcoal grill to get a good sear on all sides.
Remove elk and allow to rest for a good 10-15 minutes.
Slice elk between the bones to form your elk chops. Drizzle the elk chops with the blueberry glaze and dig in!
Recipe Video
Recipe Note
If you don't have an extra charcoal grill to sear on, you can always use a hot cast iron skillet!