If you are lucky enough to experience the high country in the beautiful Rocky Mountains, you will be amazed at the abundance of wildlife that populates this amazing natural area.
Hunting in this terrain is a popular means for acquiring wild game in the form of deer and elk.
Furthermore, the many rivers and streams are home to a variety of species of fresh trout, sure to delight the avid fisherman.
Serve up a combination of deer, elk, and trout for a Paleo feast on a warm summer evening.
- 2 lbs Elk or Deer Meat
- ½ fresh Sweet Onion, sliced thin
- 2 Cloves Garlic pressed
- 2 sprigs each – fresh, Organic Rosemary and Thyme
- 2 fresh Organic Basil Leaves
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- ¼ cup Organic, sulphite-free Red Wine of your choice
- Mix all loose ingredients.
- For elk steaks, add the juice of ½ fresh orange, then slice remaining ½ and set aside.
- In shallow dish, pour marinade mixture and sliced oranges over elk steaks, making sure all pieces of meat are well coated.
- Cover with lid or foil and refrigerate for 24 hours.
- For deer steaks, use the same marinade without the oranges, and add carrots to meat before putting in fridge.
- Barbecue on low heat until steaks are cooked to your preference.
Baked Wild Trout
- 4 lbs. fresh, wild trout
- 2 sprigs, Fresh Dill, finely chopped
- 4 sprigs Fresh Cilantro chopped
- ¼ cup Fresh Organic, sulphite-free Sherry Wine
- ½ Fresh Lemon, juiced
- ½ Fresh Lemon sliced into small cubes
- 1 Fresh Lemon cut into ¼ inch slices
- Preheat oven to 350 degrees.
- Rinse trout thoroughly and place on a large sheet of parchment paper, placed on baking pan.
- Combine dill, ¾ of cilantro, sherry, lemon juice and cubes in a bowl.
- Open cavity of trout and stuff evenly with mixture.
- Close trout and place lemon slices and remaining cilantro along the tops of the trout
- Wrap parchment paper around trout and tuck underneath to ensure juices stay sealed in while baking.
- Bake for 30 minutes, testing with fork to ensure fish is cooked thoroughly.