Grilled Elk Chops with Juniper Pickled Onions
Grilled Elk Chops with Juniper Pickled Onions

Grilled Elk Chops with Juniper Pickled Onions

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June 1, 2016

You’ll think you’re dining at a mountainside restaurant in Wyoming with these succulent grilled elk chops. They are encrusted with a juniper berry and thyme crust to vividly accentuate the red meat’s subtle sweetness and dressed with juniper pickled onions for a sweet acidic bite.

  • Prep: 45 mins
  • Cook: 10 mins
  • Yields: 2 servings


2 8-ounce elk chops

2 tablespoons olive oil

1 tablespoon juniper berries

1 tablespoon fresh thyme

1 teaspoon kosher salt

1 teaspoon fresh cracked black pepper

Juniper Pickled Onions

1 cup water

1 cup white vinegar

1/2 cup sugar

1 teaspoon juniper berries

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

1 red onion, thinly sliced


1Rub each elk chop with about one tablespoon of olive oil. Coarsely chop the juniper berries and thyme and sprinkle on the chops along with the salt and pepper. Let rest for 45 minutes. You can make the Juniper Pickled Onions and heat the grill to 500 degrees during this time.

2 Place the steaks on a 500-degree grill over direct heat. Grill for two minutes. Rotate a quarter turn and grill for two minutes. Flip and grill for two more minutes.

3Remove from the grill and let rest for 10 minutes. Top with Juniper Pickled Onions and a few fresh thyme leaves.

Juniper Pickled Onions

1In a saucepot, combine all of the ingredients except for the onions. Heat over high heat, until the sugar is dissolved. Add the onions, turn off the heat, and let steep while the elk is marinating and cooking.


I picked these elk chops up from Local Butcher in Jackson Hole, Wyoming during my annual BBQ road trip.


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About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.
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