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THIS CONTENT IS FROM RMEF's Carnivore's Kitchen
Makes 6 Sliders
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Preparation Time: 30 minutes
Cooking Time: 30 minutes
There’s something to be said about cooking
outdoors and with hunting season just around the corner, I figured now would be
the ideal time to utilize some ground game meat from last year’s harvest and
share these brie-stuffed elk sliders that I enjoy preparing.
Now what exactly is a slider? And we’re not
talking about baseball here. We’re talking about what seems to be a growing
popularity of American cuisine. Wikipedia’s definition of the term refers to
the size of a small hamburger or small sandwich that typically runs around 2
inches across and made with a slider roll. Even White Castle trademarked the
name ‘Slyder’ referring to their smaller in size hamburgers. Other references
claim that the term slider came from the preparation and process of cooking the
burger patty on a well oiled griddle and when ready, it would ‘slide’ right
off.
Either way you look at it, the term ‘slider’
has one common characteristic, it’s smaller in size.
I assembled these brie-stuffed elk sliders
with minimal ingredients that you can easily find at your local grocery store
and using what’s referred to as a mini hamburger press, can provide the perfect
thickness and diameter for the ideal sized slider.
To compliment the sliders, I garnished each
one with a few baby arugula leaves adding hints of pepper to the grilled meat.
You can always add other garnishments such as sliced tomato and onion. I also
prepared a simple spread that combines mayonnaise, dried tarragon, minced
garlic, olive oil and fresh lemon juice. The widely used culinary herb known as
French tarragon has a sweet aroma with spicy licorice-like flavor and when
mixed with the bold taste of minced garlic and a squeeze of tart lemon juice,
this creamy condiment will elevate your taste buds with every juicy bite.
Ingredients:
·
1 1/2 pounds ground
elk
·
4 ounces Brie cheese,
cut into small pieces (rind removed)
·
1 teaspoon kosher salt
·
1 teaspoon fresh
ground black pepper
·
1 tablespoon olive oil
·
6 rolls, cut in half
·
Baby arugula, for
garnish
Tarragon Garlic Mayonnaise
·
1 cup mayonnaise
·
2 cloves garlic,
minced
·
1 tablespoon lemon
juice
·
1 tablespoon olive oil
·
1 tablespoon dried
French tarragon
Preparation
In a bowl, mix all mayonnaise ingredients
until blended and smooth. Cover with plastic wrap and refrigerate until
ready.
Divide the ground elk meat into 6 separate
portions. Using a mini hamburger press, take half of each portion and place
into the bottom of the press. Add a piece of Brie cheese to the center of the
meat and then take the other portion of the meat and place over the top of the
cheese. Take the top handle of the mini burger press and gently push down
sealing the cheese in the middle of the meat. Repeat all steps until all slider
patties are formed. (If you do not have a mini hamburger press, you can easily use
your hands to form the slider patties with the Brie cheese in the center).
Drizzle olive oil over each one and season with kosher salt and fresh ground
black pepper.
Preheat your outdoor grill to a high heat,
about 450°F. When hot, place the sliders on the grill cooking for about 5/6
minutes. Gently turn and continue to cook until they reach your desired
doneness. (Since all grills are not the same, you may need to adjust the heat
if necessary).
To serve, spread a little of the tarragon
garlic mayonnaise on both the tops and the bottoms of the rolls. Add a few
pieces of baby arugula and then the grilled brie-stuffed elk slider. Enjoy.
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