Hmmmm….what can you do with those?  And nacho cheese flavoured chips?  And seaweed sheets?  I mean, I could go all pubby, slow cook the elk and  then make nachos with it.  However, that wouldn’t really be a main course.  I would cook the elk, wrapped in seaweed and then serve it with a fresh horseradish, red cabbage, cucumber and carrot salad.

Fresh horseradish

The elk ribeye are first deboned, seasoned and then slits are cut into the meat so that garlic can be stuffed in.  It is then set aside.  The seaweed are then prepped by placing them in water.  The seaweed is then cut into smaller pieces so it would fit around pieces of ribeye.  Once done, the ribeye are ready to be cooked.

For the salad, the carrots, cucumbers and horseradish are grated (peel the carrots and horseradish first) and the cabbage are chopped.  They are then mixed with a dressing made with kefir, lemon juice and a bit of black pepper.  The salad is plated by placing it on one side of a rectangular plate and set aside.  It is now time to sear the ribeye.  Once done to liking, it is placed on the other side of the plate with a bit of juice topped on the meat.

Another option for the elk is to sauté button mushrooms with its juices before topping it on the meat.  The entire dish can be served with a bit of bread, used to sop up the sauce.

Image credit: Basileus/Shutterstock