elk burger

Spicy Elk Burgers

Dave DeWitt Recipes Leave a Comment

This recipe was originally demonstrated on a Disc-It outdoor grill (think of a propane-powered wok on steroids), but you can grill these burgers as well. Read more about the Disc-It and burgers in Mark Masker’s article here.


1 lb. ground elk
1 lb. ground beef
1 package (8 links) of Peyton’s Chorizo (or brand of your choice)
Fri-B-Que Seasoning Rub– approximately 4 tablespoons
10-15 crackers, crumbled
4 eggs
2 tbsp. each of salt, pepper, and garlic
Hamburger buns
Lettuce, tomatoes, and onions


In a large bowl, mix the ground elk, ground beef, and ground chorizo thoroughly.

Add in the 4 eggs and crackers, and mix together in the bowl.

Add salt, pepper, garlic, and Fri-B-Que seasoning.

Form into 5-inch diameter patties, about ¼ inch thick.

Turn the DISC-IT (or grill) on medium heat and add 1 tablespoon of oil to the disc and wipe the surface of the cooking disc.

Add the patties to the disc and cook for 4-5 minutes per side. Lightly cover each side of the patties with additional Fri-B-Que seasoning.

Place the buns face down on the outer edge of the disc to toast the bun.
Add cheese to burger to melt. Serve with lettuce, tomatoes and onions.

Emeril Lagasse’s venison stock (236x157)

Emeril Lagasse’s Venison Stock for Gumbo

Dave DeWitt Recipes Leave a Comment

This is an essential component in Emeril Lagasse’s Deer and Andouille Sausage Gumbo.


7 pounds venison marrow bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups Claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water


Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stockpot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

Seared Chipotle and Garlic Venison (600x450)

Seared Chipotle and Garlic Venison

Dave DeWitt Recipes Leave a Comment

Game is turning up more and more in many fancy restaurants because, like venison, most of it is low in fat and has about half the calories of most cuts of beef, pork and lamb. All game available from butchers is farm raised and is not as “gamey” as wild meat. Because venison is so low in fat, often the cook needs to add additional oil or fat during the cooking. It is best cooked rare or medium-rare. If you can find it, you can substitute elk for the venison.


Smoky Chile Marinade
4 dried chipotle chiles
1 cup hot water
8 cloves garlic
½ cup chopped onion
1⁄3 cup olive oil
½ cup dry red wine
2 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
2 teaspoons brown sugar
2 teaspoons ground chile de arbol or other ground hot chiles
1 teaspoon Worcestershire sauce

The Venison
4 venison steaks or substitute beef steaks, 1 inch thick


Cover the chipotle chiles with hot water and soak for 30 minutes to soften. Drain and remove the stems and seeds from the chiles.

Sauté the garlic and onion in the oil until soften. Allow to cool. Place all the ingredients, except the venison, in a blender or food processor and puree until smooth.

Place the meat in a nonreactive pan, cover with the marinade and marinate, covered, for 2 hours in the refrigerator.

Grill over a medium fire, basting frequently with the marinade and turning often, for about 16 minutes, until rare or medium rare, internal temperature at 150 degrees F. Slice one of the steaks open to check for doneness, if you wish.

BBQ’d Venison Loin Chops with Apricot-Mango Chutney

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.



Venison Loin Chops

8 venison loin chops

1/2  cup olive oil
2 cloves garlic, chopped & lightly browned
1 sprig rosemary
1 sprig thyme
2 teaspoons black peppercorns


Salt and pepper loin chops, then brush chops with olive oil mixture.  Place on a heated grill and cook for 4-5 minutes per side until the meat is cooked the way you like it, basting every time you turn the meat.  Let loin chops rest for 2 minutes before serving.

Accompany venison chops with the apricot-mango chutney (go to recipe).

Mole-Rubbed Elk Roast

Dave DeWitt Recipes Leave a Comment

You can cook elk roasts quick and dry, like a beef tenderloin, or slow and moist, like a brisket. This recipe uses the slow and moist method with a spice rub that includes all the flavors of a Mexican Mole. Serve it with plenty of Negro Modelo beer. Note: This recipe requires advance preparation.


•    elk brisket
•    2 tablespoons red chile powder
•    1 teaspoon chipotle powder
•    1/8 teaspoon ground cloves
•    1/8 teaspoon ground allspice
•    1/2 teaspoon ground canela or cinnamon
•    1 tablespoon brown sugar
•    2 tablespoons cocoa powder
•    2 cloves garlic, minced
•    1/4 cup vegetable oil
•    1 (3-5 pound) elk shoulder roast
•    Salt and freshly ground black pepper
•    6 cups low-sodium beef stock


In a large bowl, whisk together all the ingredients of the spice rub. Sprinkle the meat with salt and pepper, then add it to the bowl, coating it with the rub. Cover the bowl tightly with plastic wrap and refrigerate overnight.

Remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 450 degrees F.
Put the meat on a rack in a shallow baking dish. Cook at 450 for 20 minutes, or until the roast is browned. Add the beer to the baking pan and reduce the heat to 200 degrees F. Cook 2 1/2 hours to 3 hours, basting frequently, or until the meat is falling-apart tender.  Serve wrapped in a flour tortilla.