The Ultimate Field-to-Table Snack!

My elk hunt in New Mexico earlier this year was a HUGE success and my heart (and freezer) are full! It’s been a MINUTE since I’ve been able to say this… BULL DOWN!!

Feeling so dang thankful for this animal and this amazing hunt. There’s nothing better than being out in the mountains, harvesting your own game, and then bringing it straight back to camp to cook.

I’m a total sucker for sushi, so when one of our friends from camp said we were making elk sushi, I was like, ummmm… wait, what’s happening? But once I learned that I wasn’t actually eating RAW elk meat but instead, a roll of straight delicious juicy tender elk meat, I was all in.

Fresh elk tenderloin, cream cheese, Hatch green chiles (because when in New Mexico, you have to), all wrapped in bacon and smoked to perfection. It’s simple backcountry cooking that somehow feels like fine dining: smoky, creamy, a little spicy, and 1000/10 would eat everyday!

The Prep Work

To make the Elk sushi, start by laying out your bacon and overlapping so it’s ready to wrap. Pound your elk tenderloin thin, add it on top, then spread cream cheese and Hatch chiles over it. Roll it up tight like sushi and smoke it until cooked to your liking. Slice it sushi-style, drizzle a little honey on top, and you’re ready to dig in.

It’s simple, but the flavors? Wow. The smoky bacon, tender elk, and spicy chiles create a combination you’ll want to make again and again.

You’ll need:

• Elk tenderloin (pounded thin)
• 1-2 packages of cream cheese (I like to use light cream cheese to make it a TAD healthier)
• 1 jar of Hatch Green chilies
• 1-2 packages of bacon
• Honey (optional)

Directions:

1. Lay out about 6-7 pieces of bacon so they are slightly overlapping. You’ll want to make sure when all the pieces are laid out, they are as long as your piece of tenderloin
2. Pound the tenderloin super thin (about 1/2 an inch) so that it all cooks evenly
3. Spread your cream cheese over the top of the tenderloin followed by the hatch green chilies
4. Grab one end of the bacon and roll tightly into a log.
5. Place on your grill/smoker and cook at 325°F until it’s cooked to your likeness
6. Slice it up in small “sushi” pieces, drizzle with honey and dig in!

Pro Tips:

Spice it up: Add extra hat chilies or sub hot honey instead of regular honey if you like a little heat.

Camping favorite: Wrap it up in tin foil and toss it on the campfire grill, boom fine-dining in the backcountry.

Wrap it up with twine: Grab a few pieces of twine and tie each end to help keep everything together during the cooking process!

Kitchen Must-Haves:

Want to grill up this elk sushi and impress all your friends? Check out some of my favorite kitchen tools and products that make prepping and cooking so simple!

1. Meat Tenderizer Mallet
2. Grilling Prep Trays
3. Chef’s Knife
4. Tongs
5. Wood Cutting Board

If you try this elk sushi, I’d love to see your rolls! Snap a pic, share it, and tag me because trust me, once you taste it, you’re going to be just as obsessed as I am.

Click below to see the reel of how I make this elk sushi!

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