Recipe – Sweet Garlic Sun Valley Mustard can tame your wild game

Some people love the ‘gamey’ taste of wild meat while other’s prefer less pronounced flavors.  We’re in-between so we decided to work on a subtle flavor enhancer for our wild game – in this case, elk loin.

We marinated and grilled some elk loin and served it with some delicious baked Idaho potatoes and arugula salad.  This last minute meal was effortless and tasty thanks to Sun Valley Mustard.  While it tempered the wild flavor of the meat, it didn’t overwhelm the natural flavors.  This marinade can be used on any meat so experiment and enjoy.

For the Elk marinade

1 lb of Elk (other other wild game of your preference)

1/2 C. Olive Oil

2 Tbs Sweet Garlic Sun Valley Mustard

1 Tbs Worcestershire Sauce

1/2 C. finely chopped onion

Salt and Pepper to Taste

Mix ingredients in a large bowl.  Add meat to mixture, stir and let it marinate at room temperature for 45 minutes.  Small cuts require less time – larger cuts more.

Turn your grill on high.  Cook to preferred temperature.  Remember, wild game is lean and should not be overcooked.

For the Salad Dressing

1/2 C Olive Oil

1/4 C Balsamic Vinegar

2 Tbs Sweet Garlic Sun Valley Mustard

1/4 C Chopped Shallot

Salt and Pepper to tast.

Blend all ingredients.  Put your greens in a large salad bowl, mix with fresh fruits and vegetables – we used tomatoes, avocados (add these last and don’t beat them up), honey crisp apples, and parmesan cheese chunks.  Pour dressing over and mix.

When you plate your food, add a scoop or two of our Sweet Garlic mustard to the side of the meat. It makes a great dipping sauce.