Grilled Elk Chops with Juniper Pickled Onions
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.
Servings: 2
Ingredients
- 2 8-ounce elk chops
- 2 tbsps olive oil
- 1 tbsp juniper berries
- 1 tbsp fresh thyme
- 1 tsp kosher salt
- 1 tsp fresh cracked black pepper
Juniper Pickled Onions
- 1 cup water
- 1 cup white vinegar
- 1/2 cup sugar
- 1 tsp juniper berries
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1 red onion thinly sliced
Instructions
- Rub 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.
- 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.
- Remove from the grill and let rest for 10 minutes. Top with Juniper Pickled Onions and a few fresh thyme leaves.
Juniper Pickled Onions
- In 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.
Nutrition
Calories: 650kcal | Carbohydrates: 60g | Protein: 53g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 124mg | Sodium: 1888mg | Potassium: 809mg | Fiber: 1g | Sugar: 52g | Vitamin A: 165IU | Vitamin C: 9.7mg | Calcium: 44mg | Iron: 7.1mg