Grilled Corn Salsa:
- 3 ears of white corn
- 6 radishes
- 1 serrano chili
- 3 green onions
- 1 small red onion
- 1 garlic clove
- ½ cup cilantro
- 1 tomato
- Juice from 1 lime
- 1 tablespoon rice wine vinegar
- 1 jigger tequila (optional)
- Pinch of salt and pepper
To view directions on how to prepare the salsa, click here.
Elk Tacos:
Combine 1 teaspoon of each of the following spices. Rub spice mixture on elk, cover with plastic wrap and let marinate for 1 hour before cooking. Remove from refrigerator and let meat come to room temperature prior to cooking.
- Elk Backstrap (two 5-inch wide steaks)
- Garlic powder
- Kosher salt
- Cumin
- Coriander
- Chili powder
- Oregano
- 6-8 corn tortillas
- 2 tablespoons canola oil
To view directions on how to prepare the full recipe, click here.
