This preparation is designed to be extremely flexible, meaning it can be prepared with many variations and just about any dry cooking method. All tender cuts of meat work in these recipes because all tender cuts get dry cooking methods. Make sure you don’t overcook! Good Cooking, Chef Wutsch
- 2 lbs Elk Chops
- Kosher Salt & White Pepper
- 1 T Oil
- ½ lb Bacon
- 1 T Balsamic Vinegar Glaze
- 10 oz Jar Sweet Pepper Jelly or Hot Pepper Peach Preserves
- 6 oz Gorgonzola Cheese Crumbles
- ¼ c Chives
Trim and clean Elk Chops, rub with oil and season. Reserve
Slice and dice the bacon, cook until crisp, remove and reserve bacon bits.
Add the vinegar and jelly to the bacon fat, bring to a boil. Reserve
On a hot grill, sear and mark the steaks, turn, once cooked rare, remove from grill and let rest for 5 minutes.
Glaze the chop with the sauce, top with gorgonzola and chives. Top with more sauce. Serve with homemade potato chips and grilled tomatoes.
Use any member of the deer family tender cuts for grilling.
Use Apricot or Peach Marmalade for hot jellies.
Any Blue veined cheese or Feta will work.
Green onions in place of Chives.
Add some hot spiced honey.
If you don’t have a grill use a cast iron pan, sear the meat in bacon fat.
If you really like bacon, wrap the chop with blanched bacon or leave the bacon bits in the glaze.
Add the cheese directly to the sauce and serve immediately.
Use store bought Balsamic Glaze or prepare your own.
Skip the cheese and add grilled peach halves or fried Brussel sprouts.
Season with your favorite spice blend.