Dinner was a wedge salad (organic) with blue cheese crumbles and cherry tomatoes (all organic).
That was followed by fillet mignon of elk (also called the back strap). I marinaded the elk overnight in the refrigerator in a marinade of soy sauce, lemon juice, fresh squeezed grapefruit juice, salt, pepper and cayenne.
Dessert was another scoop of the coconut gellato from Diamond Organics.
The elk was from Jackson Hole Buffalo Meat. Here is the URL:
Obviously they also sell bison meat. Look around the site and you’ll find the elk meat though. Both are great!
-James D. Brausch
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