Elk NetworkCarnivore's Kitchen

GIVE YOUR TASTEBUDS A KICK Introducing the Cowboy Palmer: sweet and tart lemonade mixed with your favorite tea is made even better with a shot [...]

GIVE YOUR TASTEBUDS A KICK The only thing more refreshing than an ice cold beer is an ice cold beer in a cocktail! Our Pendleton [...]

GIVE YOUR TASTEBUDS A KICK Never had whisky in your margarita? You’ll never go back, but don’t choose just any whisky. Pendleton®️ Whisky’s Original warm, [...]

Chef | Jaime Teigen Originating from the Mexican state of Jalisco, birria is meat stew marinated in a sauce infused with chiles and other spices. [...]

Author | Dominic Trimboli Brand | Grilla Grills   We all know pellet grills are perfect for smoking big cuts of meat and making jerky, [...]

Author | Dominic Trimboli Brand | Grilla Grills This week skip the takeout and try making Japanese inspired yakitori skewers with Chef Cosmo Goss! With [...]

Michael Vialpando INGREDIENTS 2 Lbs Ground Elk Burger (or any ground venison, at least 10 % fat) 1 t Kosher Salt 1 T Black Pepper [...]

Kristy Crabtree BURGER INGREDIENTS 1 ½ lbs ground desert sheep 1 large shallot, finely diced 1 garlic clove, minced 1 tbsp unsalted butter 1 tsp [...]

INGREDIENTS Whole elk shanks (or any venison) Celery Carrots Onions Red wine Montana Mex Ketchup Garlic Game broth Herbs de Provence (rosemary, basil, thyme, lavender, [...]

SAUSAGE INGREDIENTS (15 LBS YIELD) 10 lbs Elk shoulder, trimmed, cut into 2-3 inch pieces 5 lbs Pork shoulder, trimmed, cut into 2-3 inch pieces [...]

I’ve always loved meatballs especially meatball subs, but they can be so dry and tasteless so I wanted to set out to create the most [...]

A simple way to cook a steak using the sous vide method. This way of cooking tends to be rich so we chose to serve [...]