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Recipes

KINGS HAWAIIAN & GRILLO'S PICKLES SPICY CHEESEBURGER SLIDER
Lean Grass-fed Ground Beef sliders are spiced up with chipotle chili powder and topped with pepper jack cheese slices and yummy Grillo's Pickles.
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Elk Burger with Roasted Poblano and Garlic Aioli
If there is a more customizable, versatile food than the burger, we don’t know what it would be. From the type of meat you choose to the way you cook it to the toppings you select, there are infinite ways to prepare a burger. In fact, it’s probably the one food that could conform to almost any dietary preference with a little creative thinking. So without further delay, here is an amazing recipe for Elk Burger with Poblano and Garlic Aioli to inspire you. Because elk is so lean, you don’t want to cook your burger much (if any degree) past medium-rare. In the steps below I share how to make sure you serve up a perfectly cooked burger. I do recommend some sort of laser thermometer so you can detect the surface temp of your cooking surface. You want it as close to 550 degrees Fahrenheit as possible. I also recommend cooking these burgers outside, as a 550 surface will smoke up pretty well when cooking burgers. Also, you do want your formed patties to sit out at room temp prior to cooking. A cold patty, especially a half-pounder, won’t heat evenly when cooked. When hand-forming a patty, it’s important to almost karate-chop the edges to form what I call a “rampart of meat.” Doing so will eliminate cracks along the edges, which will potentially burst open when cooking. This is very important to avoid when cooking wild game, as it’s far leaner than domestic beef. With less fat to bind the meat together, it’s crucial the meat patty stay 100% solid when headed to the grill. To hand-form, measure out your elk meatballs (either two or three from a 1-pound package). You can place these balls on either pre-cut wax patty papers or cut aluminum foil squares to approximate 6” by 6” squares. Next, smash down with your non-dominant hand. You can Turn the burger as you do this. Form a circle around the patty with your dominant hand and lightly press the edges toward the middle while your non-dominant hand flattens the meat and pushes it toward the edge. The opposing forces of pushing meat to the edge and while pushing back toward the center will form that rampart of meat. The aioli here is incredibly delicious and easy to make. This is a gourmet burger, guaranteed to wow any dinner guest.
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Calico Beans
Meat & Bean dish that is a favorite at every gathering! Real comfort food. Calico beans are sometimes called “cowboy beans” or “trucker beans.”
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Sheet Pan Flank Steak with Onions and Asparagus
Paleo and Whole 30 approved, this quick and simple recipe can be made in under 20 minutes!
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Bison Meatloaf
Ground bison is a super alternative to ground beef. Though the bison is not as traditional as beef, we liked it with traditional sides: mashed potatoes, green beans, and a salad.
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Salmon Waffles
Smoky, crispy, and cheesy, these salmon waffles are a delicious way to use up leftover salmon for breakfast, lunch, or dinner! A panini grill would also work for this recipe.
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Oven Roasted Wild Alaska Cod Loin Sandwich
Italian dressing and provolone cheese make this sub-style fish sandwich a star of any menu.
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INSTANT POT HEARTY BEEF STEW
This Instant Pot stew recipe is the ultimate, hearty, melt-in-your-mouth comfort food. It's so easy to make in an Instant Pot for a simple midweek dinner.
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SLOW COOKER CHICKEN RICE CURRY
While you're at work, your slow cooker is working, too, simmering this flavorful chicken and rice meal. Golden curry powder, a combination of 15 flavorful ground spices, provides a warm flavor twist to this delicious recipe.
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Grilled Flat Iron Steak Fajitas
"Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, you can use flank steak, skirt steak, or chuck steak - but you will have to adjust the cooking time to an appropriate time for their thickness. Steak should marinate overnight in the refrigerator. The sauces can all be made the night before as well, cover and refrigerate. Pico De Gallo is Spanish for "rooster's beak". It is traditionally a relish chopped ingredient. The version below resembles what you find in Mexico and makes about 1 1/2 cups. Guacamole makes about 1 cup. Cilantro Cream Sauce makes about 1/2 cup. The Fajita Marinade makes about 2 cups."
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