First caprese salad of the summer, garden green beans with a bit of butter and fresh pepper, homemade multi-grain bread, and a bit of elk, grilled rare. That particular cut comes from right off the shoulder blade. Two thin, triangular steaks lie right along side the bone of each shoulder, separated by a ridge on the shoulder blade. You have to fillet them away from the bone and because the grain of the meat lies perpendicular to the broad portion of the steak, they are always tender. They make great barbecue meat, especially when you are going to be up in the woods. Much of the time I find myself camped up in aspen and spruce territory, neither of which makes particularly hot or long-lasting coals. Those thin elk steaks cook a lot more quickly over the lesser heat.
A medium bodied Argentinian Malbec balanced the lean meat and fresh veggies nicely. It was all terrible-
On the other hand, if pressed for time, you can always just have a pizza-
the first again features the garden: pizza margherita of fresh mozzarella, homegrown tomatoes, homegrown basil, garlic, & a bit of olive oil; the other Greek inspired- mozzarella, tomato & garlic balanced by some tang from sheep's milk feta and Kalamata olives.
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