Here are some tips for cooking elk, which is, in fact, a quick routine. The wonderful thing about this meat is that it delivers the same taste and satisfaction as beef, with much less fat. We feature elk in some party pleasing sliders.

Elk tenderloin medallions can be treated just like filet mignon. Do not overcook it! This recipe calls for a quick grill then a slicing of the meat for sliders—with accoutrement: bacon, a gouda-style cheese from Ireland, and bitter radicchio and topped with Creamy Old-Style Mustard Dip (also seen in our exotic sausage recipe). To preserve all the wonderful juices, be sure to flip the tenderloins with tongs, instead of a fork.

MAKES 24 SLIDERS

MAKE THE CREAMY OLD-STYLE MUSTARD DIP

1/2 CUP sour cream
1/2 CUP Maille Dijon Old-Style mustard
4 TB Maille Dijon mustard
1/8 tsp cayenne pepper
1 tsp Breitsamer Honig Forest Honey

Whisk all ingredients together in a small bowl.

COOK THE BACON

8 slices bacon

In the microwave, place 4 slices of bacon between paper towels. Cook for about 1 min per slice (start with 3 min to see if crispy). Cut each slice into 3 parts.

GRILL THE ELK

4 elk medallions
s + p

Let meat come to room temperature before cooking elk. Generously season with s + p. Grill 1 1/2 min on each side. Let meat rest before cutting into 1/4-inch slices.

ASSEMBLE THE elk medallion SLIDERS

24 Martin’s Party Size Potato Rolls
Kerrygold Blarney Castle gouda-style cheese


mustard cream sauce
sliced elk
radicchio castillo franco, trimmed to fit on the rolls

Slice rolls in half and add a slice of cheese to the bottom. Place under broiler for 1 min (or less, watch!) to melt the cheese.

Slather mustard onto top of the roll. On top of the cheese, add bacon, two slices of elk, and 3 radicchio leaves. Close roll, and push together.

We've got more recipes featuring foraged and wild ingredients in 14 Exotic & Foraged