Ingredients: 500g ground elk 3/4 cup cooked quinoa 1 tbs garlic powder 2 tbs smoked paprika 1 tbs onion powder 1 tbs smoked salt (I used hickory salt, but you can use any other smoked salt, or even regular salt) 1 tbs pepper Instructions: Preheat the oven to 425F and prep a baking sheet by lining with tinfoil. In

INGREDIENTS 4 Elk Smokies (1 pack) 4 smokie/hot dog buns 1 large yellow onion (white onions also work, if that is what you have on hand) 1 large red pepper Spray canola oil For the garlic aioli: 1/4 cup mayonnaise 1/2 tsp lemon juice 2 heads of garlic 2 tbs olive oil Salt and pepper to taste INSTRUCTIONS Turn

INGREDIENTS 1 slab of Beef Ribs Rebel Badass BBQ Sneaky Pete rub Rebel Badass BBQ OG Texas Bold Style barbeque sauce Sides of choice (we used mini potatoes from Urban Butcher and carrots) INSTRUCTIONS Preheat and Prepare: Preheat your oven to 275°F (135°C). Line a baking sheet with foil. Prep the Ribs: Take the beef ribs out of their

INGREDIENTS 1 Tri-Tip Steak (approx 1kg) 1 green pepper* 2 red, yellow or orange peppers (eat with the rainbow!)* 1 onion* 2 zucchinis* 3-4 tbs greek seasoning (whichever brand is your favourite) 1 tbs garlic powder 3-4 tbs olive oil Bamboo skewers *These are the veggies that I used, however can use whatever are your favourite for kabobs.

INGREDIENTS 2 Cold Smoked Steaks Salt and pepper to taste For the potato salad: 400g baby potatoes, cut in half 1 cob of corn 1/4* cup parsley, chopped 1/4* cup mint, chopped 1/4* cup basil 1/2 tsp dried dill or 1/2 tbsp fresh dill, chopped 1/8 cup apple cider vinegar 1/4 cup olive oil 1/2 tbsp chopped garlic 1/2 tsp

Ingredients: 2 Free-Range Chicken Breasts 1 cup Grandi Riso Arborio Rice 1 tbsp Kozlik’s Poultry Spice Rub 1 yellow onion 1 lemon 1/4 cup of feta cheese 1 cup of baby spinach 2 garlic cloves Salt and pepper 1 tbsp Greek seasoning Instructions: Wash and dry all the produce. Peel and cut the onion into 1/2-inch pieces. Cut the

Ingredients: 5 pounds bone-in Urban Butcher beef short ribs, cut crosswise into 2-inch pieces 3 tablespoons vegetable oil 3 medium onions, chopped 3 medium carrots, peeled, chopped 2 celery stalks, chopped 3 tablespoons all-purpose flour 1 tablespoon tomato paste 1 750 ml bottle dry red wine (Cabernet Sauvignon recommended) 10 sprigs flat-leaf parsley 8 sprigs thyme 4 sprigs oregano 2

This recipe was created by Jo-Anna Rooney from A Pretty Life Blog Ingredients: 1 lb Italian sausages (about 6 sausages) 1 large onion, diced 3 cloves garlic, minced 5 carrots, diced 2 celery sticks, diced 4 large potatoes, diced 1 tsp salt 1/4 tsp ground black pepper 1 tsp Italian seasoning 1 tsp dry mustard 1 tsp paprika 4

Ingredients: 2 Bison Ribeye Steaks Salt & pepper 2-3 large white potatoes ½ tsp garlic powder 1 tbs olive oil 2 sprigs of thyme For the herb butter: ¼ cup butter, softened 2 sprigs of rosemary 5 sprigs of thyme ½ tsp sage ½ tsp garlic powder ¼ tsp salt ¼ tsp pepper Instructions: Preheat the oven to 350F

Ingredients: 2 Elk Tenderloin Steaks 1 cup veal or beef broth ¼ cup dry red wine ½ tbs berry jam (Roasted Mix Berry Jam from CRMR Kitchen) Salt & pepper Instructions: Preheat the barbecue to about 450F or high heat. Prep the steaks by patting them dry with paper towel, and season with salt and pepper. In a medium