Elk Chops with Colcannon - Andrew Zimmern

Elk Chops with Colcannon - Andrew Zimmern

andrewzimmern.com

Grilled elk chops with colcannon, tarragon emulsion, and rosemary charcoal. A luxurious wild game dish by Andrew Zimmern.

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Ingredients

  • 1 elk rib rack, 3 to 4 pounds, trimmed
  • Oil
  • Salt
  • White pepper
  • 2 stems fresh rosemary
  • Colcannon, for serving (recipe below)
  • Tarragon sauce, for serving (recipe below)
  • Rosemary charcoal, for serving (recipe below)

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