Recipes

Andrew Jakovac
Hickory Seared Elk Tataki

Hickory Seared Elk Tataki

HICKORY SEARED ELK TATAKI Serves 3 people(2 oz ea) INGREDIENTS 6oz chunk Elk Backstrap, cleaned & trimmed1 ½ oz Wafu Dressing 1ea Scallion, green only thinly sliced on hard bias½ ea Fresno pepper, thinly sliced2 sprig Cilantro, cut into 2” sections¾  tsp Sesame Seeds1 tsp Chili-Infused Sesame Oil (plain okay to substitute)Pinch Finishing Flake Salt (like Maldon)  PRODUCTION  Build large hot fire with lump charcoal in Burch Barrel.  Temperature gauge should read at least 700F. When ready to cook, add handful of pre-soaked hickory chips to coals. Sear all sides of elk backstrap chunk quickly, but allow just enough time to...

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Corey Piersol
Wood Fired Pizza

Wood Fired Pizza

Instead of ordering takeout or throwing a frozen pizza in the oven this weekend, you whip up a pie that will have your family asking for more. New York-style pizza is cooked at a real hot temperature for a short amount of time, so you get product that is crispy on the bottom but a little gooey on top.

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Corey Piersol
Blackened Barrel Chicken

Blackened Barrel Chicken

A cast iron skillet over open flame is one of our favorite ways to cook chicken. It requires some planning ahead of time for the proper brine, but it’s still simple enough to cook for a delicious weeknight dinner. 

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Corey Piersol
Rolled Elk Roast

Rolled Elk Roast

Roasts remind us of family gatherings and sit down dinners. They are a one dish meal filling many plates. Rolled roasts are a flavorful variation of traditional roasts. There are several ways to cook a roast; slow cook/low temperature cooking or 'oven'/high temperature cooking.  In this recipe we speed things up and cook wild game over high heat in a cast iron dutch oven. Click to dig into the recipe.

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