Andrew Zimmern's Wild Game Kitchen

Elk (1x6)

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Chef Andrew Zimmern grills bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga and an irresistible topping of pan-seared bacon, apples and onions. He loves to use a luxury cut for this one, loin, ribeye, back strap, or ribeye chops, tomahawk-style if you want to be really showy.