From Field to Plate - The Wild Chef - Badlands Edition

If there's one thing we here at Badlands enjoy more than hunting, it's eating. If there's one thing we enjoy more than eating, it's eating what we harvested ourselves. We found that we share that passion with "The Wild Chef" Jeremiah Doughty and have teamed up with him to bring you a monthly recipe inspired by the game you are chasing. Combining his talents in the kitchen with our talents for filling freezers, it just made sense! We're excited to bring this special feature to all of you and want to hear from you after you attempt the recipe. The Wild Chef is focusing on dishes that are easy for the beginner chef to master and that are guaranteed to be delicious. Without further ado, we bring you the first entry:

IMG_6775.JPG (2) Apple Whiskey Glazed Elk Steak with Wild Rice

Apple Whiskey Glazed Elk Steaks with Wild Rice


3 pounds Elk Steak

1/3 cup finely chopped onion

2 clove garlic crushed

3 tablespoons apple cider vinegar

1 ½ tablespoons dark brown sugar

1 tablespoon maple syrup

3 ounces apple whiskey or plain whiskey

8 ounces chicken broth or stock

4 ounces apple cider or apple juice

2 medium golden delicious apples sliced thin

4 table spoons butter

2 tablespoons flour plus ½ cup flour on side

Corn or vegetable oil (do not use olive oil)




Heat oil in frying pan on medium high heat

Mix pepper and salt to ½ cup flour

Lightly flour elk steaks and fry until just cooked browned, turn meat and repeat on opposite side

Remove meat from pan and set aside letting rest

Leave oil in pan and sauté shallots until soft

Add garlic and sauté another one minute

Add apple cider vinegar and brown sugar, cook two minutes stirring often

Add whiskey, maple syrup, chicken broth or stock and apple cider or apple juice

Stir in apple slices, bring to boil; cook 3 to 4 minutes

Reduce heat to low

Slowly stir in two tablespoons of flour from dredge and 4 tablespoons of butter

Cook on low until sauce starts to thicken

Add meat back to mixture and cook to desired doneness

Season with salt and pepper to taste

Serve atop wild rice

Please share your success stories with this recipe on the "From Field to Plate" and/or Badlands Facebook pages. We love hearing from you! Stay tuned for another great recipe from The Wild Chef!