American · United States
Wood-Fired Elk Chops with Fruit Salad
Elk rib chops grilled over wood fire, served with a fresh fruit salad.
60 minutes2 servings
Ingredients
Method
- Preheat grill to high heat.
- In a bowl, mix olive oil, minced garlic, rosemary, salt, and black pepper.
- Brush the elk chops with the mixture and let rest for 10 minutes.
- Grill the chops over wood fire for 4-5 minutes per side.
- Meanwhile, cut Yukon gold potatoes into wedges, toss with olive oil and salt, and roast at 400°F (200°C) for 20-25 minutes.
- In a separate bowl, mix chopped persian melon, sliced pears, halved figs, and mixed greens.
- Drizzle with balsamic glaze and serve with chops and potatoes.
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