¾ pound |
elk round steak |
¼ pound |
pork shoulder |
½ teaspoon |
crushed red pepper flakes |
1 ½ teaspoons |
ground sage |
2 teaspoons |
sugar |
1 teaspoon |
kosher salt |
¾ pound | elk round steak |
¼ pound | pork shoulder |
½ teaspoon | crushed red pepper flakes |
1 ½ teaspoons | ground sage |
2 teaspoons | sugar |
1 teaspoon | kosher salt |
1 |
whole egg* |
2 tsps |
white vinegar |
½ cup |
lemon juice |
1 tablespoon |
water |
¼ teaspoon |
cayenne |
To taste |
kosher salt |
To taste |
freshly ground black pepper |
1 ½ cups |
melted butter |
1 | whole egg* |
2 tsps | white vinegar |
½ cup | lemon juice |
1 tablespoon | water |
¼ teaspoon | cayenne |
To taste | kosher salt |
To taste | freshly ground black pepper |
1 ½ cups | melted butter |
5 |
whole eggs* |
5 | whole eggs* |
We recently had the pleasure to sit down with renowned chef, Nathan Slovatizki to create a few wild game recipes. Here’s the first recipe that he created for us and it seems like the perfect breakfast for any hunter after a hearty meal.
The recipes that I put together for GOHUNT are a few of the recipes that I have prepared for many hunters, family and friends. I hope you enjoy them as much as I do.
For this recipe I used some of Lorenzo Sartini's meat from the management bull elk he shot with his bow on a hunt with Rocky Mountain Elk Foundation and their Team Elk TV show.
*leave whole eggs out at room temp for one hour prior to cooking.
Place the meat and grinder attachment in the freezer for 10 minutes. Then cut the elk round steak and the pork shoulder into strips.
Grind all the meat with a coarse grinder setting.
Combine meats with spices and mix well. Then form round sausage patties. Yields about five 3 oz. patties.
Place the first seven ingredients (egg, white vinegar, lemon juice, water, cayenne, kosher salt and freshly ground pepper) into a cup.
Place immersion blender into the cup and start to blend the ingredients.
With blender running, slowly drizzle the melted butter into the cup and emulsify with the egg. Note: be sure your butter is warm but not very hot. If you do not have an immersion blender you can use a regular blender or whisk by hand in bowl.
Poach eggs in large pot of water over medium/low heat.
Cook sausage until browned and cooked through (roughly 3-6 minutes).
Toast English muffin.
Place sausage patties on toasted English muffin, place poached egg on sausage and spoon hollandaise sauce over poached egg. You can also add Salsa Macha to the top of the eggs for a little kick. Salsa Macha is made from guajillo chilies, arbol chilies, garlic and olive oil. All done! Serve and enjoy.
Place meat in freezer for 10 minutes before grinding. Freezing the meat helps it grind better. The grinder blade will get hot after a while and the meat would not grind as well if it was not partially frozen.
Freeze grinder attachment for 10 minutes before grinding.
Substitute a whisk for mixing the hollandaise sauce if you don't have an immersion blender.
Using a deeper pot will help the egg retain a better shape.
