Elk NetworkElk Patties with charred corn salad

Carnivore's Kitchen | June 28, 2017

Sometimes a simple approach is all you really need—and that’s exactly what this dish offers: simplicity. With summer here, go outside and cook up everything you need on the grill.

Still, even with simple, it helps to plan ahead. Begin by thawing a couple pounds of elk burger slowly in the refrigerator. Once defrosted (ideally 2-3 days), remove from the package and place meat in a colander. Take the colander and place it in a bowl, cover and leave in the refrigerator overnight. This will allow the capillary blood to drain. Your meat will go from a dark eggplant purple color to a very light pink. Much of the “gamey” flavors associated with wild game derive from this capillary blood. Additionally, removing this excess moisture will allow your burger meat to stick together and not fall apart during cooking. You don’t need to add fat, breadcrumbs or eggs to keep your wild game burgers intact; you simply need to remove much of the moisture.

Team your ground elk meat with all the vibrant produce available during the summer. Check out your local farmer’s market to see what’s fresh in your area.Elk Patties2 lbs ground elk meat, drained overnight
2-3 tbsp fresh garden herbs like basil, oregano, scallions, chives, thyme or parsley
Sea salt and freshly ground black pepper to taste
2 oz virgin olive oilMix all the ingredients in a bowl and portion 4 oz patties. Set aside until ready to grill.Charred Corn Salad6 ears of corn
1 red onion, fine dice
1 red, orange or yellow bell pepper, small dice
2-3 cloves of garlic, minced
3 oz virgin olive oil
1 oz balsamic vinegar
1 jalapeno, seeds removed, very fine dice
½ tsp toasted cumin seeds, ground
½ bunch fresh herb like cilantro or basil, cut fine
1 cup cherry or pear tomatoes cut in half
Salt and pepper to taste
Shuck the corn and set aside until ready to grill. Place the remaining ingredients in a mixing bowl and mix well. Quickly char the corn on a grill until the kernels are golden brown. Remove to a bowl and allow to rest for five minutes. This allows the corn to continue to cook. Cut the kernels from the cob and add the warm corn to the mixing bowl. Toss and adjust the seasonings. This salad will last for several days and actually tastes better the next day.

During this time of year there’s a wide variety of produce that works great on a grill including asparagus, broccoli, onions, zucchini, eggplant, bell peppers, scallions, carrots and mushrooms. Take advantage of all of these, as they won’t be here for long.Have a recipe you’d like to share? Hit us up in the comments below.