Gundog Grind Coffee-Rubbed Elk Backstrap
By Gabby Zaldumbide The freezer is officially full. My hunting partner and I successfully hunted two bull elk this fall. Needless to say, our freezers are overflowing. Besides having enough meat to last us a few years, this gives us the...
Red Chile Elk Tamales
By Laura Reese                    Makes approximately 5 doz tamales  Even though I grew up in the borderlands of Tucson, it was only a few years ago that I was invited to my...
Elk Wellington
Beef Wellington, or in this case, Elk Wellington, can appear overly-complicated to someone experiencing it for the first time. Admittedly, there are several steps to get to the finished product. However, those steps are not too tricky and the ingredients...
Elk Heart and Tongue Empanadas
Hearts and tongues are some of the tastiest pieces of wild game that are typically left behind. During my last elk camp; six hunters harvested six bull elk and no one wanted the heart or tongues from their bulls. I happily scavenged each heart and tongue throughout the week. Each time I asked if I could have those pieces and was met with giggles or a “You really wanna eat that?!”. Since that time I have processed and enjoyed every single bite of the hearts and tongues from those bulls, one of my favorites being these Elk Heart and Tongue Empanadas. I shared some of my dished with the hunters from that camp and they were blown away. I have been told on more than one occasion “You won't be getting anymore hearts or tongues from me, these are too good not to take home”.
Air Fryer Wild Game Chimichangas
One particular evening I was craving some restaurant style, crispy, (and terribly unhealthy) chimichangas. Lucky for me, I had some defrosted elk burger and a pantry full of options. Then followed a deliciously, completely made up, recipe for Air Fryer Wild Game Chimichangas. 
Cuban Elk Picadillo with Cilantro Lime Rice
A twist on a classic Cuban recipe that incorporates elk and a side of delicious cilantro-lime rice.  My mother-in-law was skeptical about making her special dish from wild game–until she tried it. Now she asks me to make this every time she visits.  This dish works great with any ground venison meat, but I prepared this meal with my first archery bull elk taken on public land in Colorado.