Zach & Mary’s Elk Medallions with Red Wine Chocolate Sauce and Cowboy Veggies 899

Zach and Mary put together a luxurious multi-course dinner to wow the judges. Will their wild game centerpiece be enough to launch them into the running for winner of Camping World’s Great American Cookoff?

Tools:

*Elk Medalion’s from Gamekeepermeats.com

Elk medallions, cowboy veggies, Nutella crepes
Zach and Mary’s game focused dinner won’t leave you hungry.

Malcom Reed’s Mossy Oak Wild Game Marinade

*Good for all wild game

  • 1/4 Cup Balsamic Vinegar
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Olive Oil
  • 2 tbsps Shallot finely chopped
  • 1 tbsps Brown Sugar
  • 1 tbsp Garlic minced
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  1. Put meat and marinade in gallon zip top bag. Place in fridge for at least 4 hours.
  2. Lightly dust steaks in “Totally Wild Northwoods Signature Blend.”
  3. Set Grill to 225 degrees with high smoke for 15-20 minutes
  4. Pull Steaks off and raise grill temperature to 500 degrees.
  5. Place steaks back on for 1-2 minutes per side or until internal temp is 130degrees.
  6. Let rest for 5-10 minutes.

Red Wine Chocolate Sauce

  • 5 strips of Bacon
  • 4 oz. chopped onion
  • 4 Garlic cloves
  • 2 Sprigs fresh thyme
  • 2 1⁄2 Cups Red Wine
  • 1 Qt. Chicken Stock
  • 1.5 oz. Dark Chocolate
  1. Cook bacon in a sauce pan for 7 minutes on medium high heat.
  2. Add onions, garlic and thyme to the bacon. Cook for an additional 5 minutes.
  3. Add red wine and reduce by half.
  4. Add chicken stock and reduce by half again.
  5. Remove from heat and strain the liquid into a pan.
  6. On low heat shave dark chocolate into the pan and whisk until smooth. Drizzle on top of elk to finish.

Cowboy Veggies

  • Brussel sprouts
  • Sweet onion
  • carrots
  • mini potatoes
  • whole garlic cloves x 4
  • coriander
  • black pepper
  • sea salt
  • cayenne pepper
  • butter 1 stick
  1. In the Lodge set dutch oven heat to 300
  2. Dice whole onion, cut Brussel sprouts in half, cut carrots into bite size pieces, keep potatoes whole and throw all vegetables into dutch oven.
  3. Add pinch of coriander, tablespoon black pepper, pinch of cayanne, salt as taste, and 4 garlic cloves cut in halves.
  4. Mix ingredients in and put lid on. Leave to cook until golden. Add butter for extra taste 10 minutes before serving.

Nutella Banana Strawberry Crepes on Cast Iron Skillet

nutella crepe
Mary holds out a crepe for the camera.
  • Nutella
  • Crepes
  • Strawberries
  • x 2 Bananas
  • Powdered Sugar
  • butter stick
  1. Heat skillet to 140.
  2. Lay Crepes flat and spread Nutella generously over 1 whole half of the crepe.
  3. Add slices strawberries and bananas.
  4. Fold into a triangle.
  5. Put butter on Skillet and place Crepe on Skillet to golden on both sides.
  6. Plate and decorate with Powdered Sugar!
Zach and Mary present to judges
Zach and Mary present their elk medallions to the judges.

Lodge Dutch Oven

Lodge Dutch Oven

Lodge Dutch Oven

Robert Irvine Knives

Robert Irvine Knives

Robert Irvine Knives

Camp Chef Pursuit Pellet Grill

Camp Chef Pursuit Pellet Grill

Kelsey’s first career as a performing artist had her traveling the world. Eager to keep traveling, she hit the road to see the USA in a 69’ Airstream Overlander. Today you can find her writing about travel, design, and good food. When she’s not planning her next trip, she’s sipping on local beer and petting other people’s dogs.

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