Elk on the Bar B Recipes

[Camp Cook]

20 Elk chops


6 oz Beer


1 lg Onion, chopped


4 pats of butter


2 oz Garlic



Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.

[Camp Cook]

Barbecue Elk Ribs





Red Wine sufficient to cove ribs in a marinade

1 1/2 c Water


1 cup Currant or plum jelly or jam


1/2 Brown sugar


1/4 medium Onions, finely diced


1/8 tsp. cloves


1/2 tsp. dry mustard

1/2 tsp. garlic powder

1/2 tsp. Salt


6 lb. Elk ribs with some loin meat attached


Freshly ground black pepper to taste


Marinate Elk in buttermilk for one day. Preheat oven to 325 degrees. Combine all ingredients except the ribs in a large bowl. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours.
Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.

[Camp Cook]

Elk Roll Ups





Backstrap or other tender Elk cut, cut into strips about 2-3" wide and 4" long

Bacon

Italian dressing

Canned Jalapeno Peppers (hot) or fresh pablano peppers (milder) cut into thin strips

Jack cheese cut into 1/2" x 1/2" slices

Toothpicks


Pound back strap strips to about 1/4 " thick. Marinate back strap over night in Italian salad dressing. Lay out one strip of bacon. Place one back strap strip on bacon. Place one pepper strip on back strap.

Place cheese inside pepper strip. Roll tightly and secure with toothpick. Cool over coals until bacon is done.

[TubeN2]

Ingredients:
3 lbs. ground Elk
6 brioche rolls (or your favorite rolls)
6 teaspoons House of Blues seasoning mix (recipe follows)
Lettuce
Tomato slices
Your favorite cheese
House of Blues Seasoning Mix
House of Blues Seasoning Mix:
1/4 cup kosher salt
1 tablespoon granulated garlic
1 tablespoon and 1 teaspoon granulated onion
1 tablespoon basil
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon black pepper
Mix all ingredients together and set aside until needed.

Directions:
In a large bowl, mix 6 teaspoons House of Blues seasoning with ground exotic meat (1 teaspoon per 8 oz. of meat).
Form ground meat into six 8-oz. patties.
Grill burger to desired to temperature.
Toast roll. Top with lettuce, tomato, onion and cheese.