Directions
- 1Apply olive oil as a binder to the elk tomahawk.
- 2Season the elk tomahawk generously with Cuso's Maple Bourbon Rub.
- 3Insert a meat probe into the elk tomahawk.
- 4Place the elk tomahawk on the smoker.
- 5Finely dice a shallot.
- 6Mince elephant garlic cloves.
- 7Chop parsley for garnish.
- 8Melt butter in a pan.
- 9Add diced shallots and minced garlic to the melted butter and cook until softened.
- 10Add thyme and blackberries to the pan.
- 11Season with crushed red pepper, salt, and black pepper.
- 12Add bourbon to the pan and flambé it.
- 13Stir in brown sugar and balsamic vinegar.
- 14Chop potatoes into small cubes for faster cooking.
- 15Boil the potatoes for 20 minutes.
- 16Strain the boiled potatoes.
- 17Add butter, heavy cream, Cuso's Grassen Gravel seasoning, and white truffle olive oil to the potatoes.
- 18Puree the potatoes.
- 19Sear the elk tomahawk over direct heat.
- 20Flambé the elk with a little bourbon while searing.
- 21Slice the perfectly cooked elk tomahawk.
- 22Place the truffle potato puree on a serving board.
- 23Arrange the sliced elk tomahawk on top of the puree.
- 24Spoon the blackberry bourbon sauce over the elk.
- 25Garnish with fresh parsley.
Ingredients
- 1 Wild Elk Tomahawk
- Olive oil
- Cuso's Maple Bourbon Rub
- 1 Shallot
- 3 cloves Elephant Garlic
- Parsley
- Butter
- Thyme
- Blackberries
- Crushed red pepper
- Salt
- Black pepper
- Bourbon
- Brown sugar
- Balsamic vinegar
- Potatoes
- Heavy cream
- Cuso's Grassen Gravel seasoning
- White truffle olive oil
Equipment
Meat thermometerSmokerCutting boardKnifePanSpatulaPotStrainerBowlTongsGrill
Tips
- This is what I like to call a "one ecosystem meal", where you find elk, you find blackberries, so it paired perfectly.
- Don't squeeze the meat, just look at it.
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