How to Make AMAZING Elk Medallions | Recipe | #wildflavor | HuntChef

blackening seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Homemade blends can be lower in sodium and tailored to taste.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

elk backstrap

🥗Healthier: venison

💰Cheaper: beef tenderloin

Venison is a leaner alternative, while beef tenderloin is more widely available.

Prepare vinegar slaw by mixing cabbage, red bell pepper, red onions, and carrots in a bowl.

Add white sugar, celery salt, celery seed, and a pinch of kosher salt to the slaw mixture.

Pour in cider vinegar and mix everything well.

Let the slaw sit and mix every five to ten minutes to allow the veggies to break down and absorb flavors.

In a skillet, melt a knob of butter and add white onion to sweat until tender, not caramelized.

Add smoked ham to the skillet and stir.

Add chopped and blanched collard greens to the skillet, stirring to combine.

Add water to the collards and let them simmer until tender.

In a pot, bring chicken broth to a simmer and add grits, cooking until tender.

Remove from heat and stir in butter and Colby Jack cheese to the grits.

Season the elk backstrap medallions liberally with big sexy beef rub.

Heat a cast iron skillet over medium heat and add enough canola oil to coat the bottom.

Place the seasoned elk medallions in the skillet and cook until a crust forms, then flip them.

Check the color of the medallions and ensure they are cooked to desired doneness.

Assemble the dish by placing cheesy grits on the plate, adding collards, and topping with elk medallions and vinegar slaw.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens