Wood Fire Over Baked Elk Chops

Wood Fire Over Baked Elk Chops

Sometimes you just need to spoil yourself … and here’s a terrific, healthy recipe to scratch that itch. Elk Chops Baked in a Wood Fire Oven Over a Bed of Arugula, Shaved Cauliflower and Heirloom Tomatoes by Alessandro Pirozzi

Ingredients:

  • (2) 6 oz Elk Chops
  • 4 cups organic arugula
  • 2 cups organic, shaved green, purple and yellow rainbow cauliflower
  • 1 heirloom tomato, thinly sliced
  • ½ of a medium avocado, thinly sliced
  • 3 tablespoons cold pressed avocado oil
  • 1T Calabria Chili infused oil
  • Sea salt to taste
  • ½ cup walnuts

Directions:

  • Toss elk in 1 tablespoon of the avocado oil, season with salt and roast in a wood fire oven, grill or bake to medium rare.
  • Layer the vegetables on two plates starting with the heirloom tomatoes, then cauliflower, arugula and avocado.
  • Dress with one tablespoon of the avocado oil, set aside.
  • When the chops are done, slice and lay over the greens.
  • Drizzle the remaining tablespoon of avocado oil, and add the chili oil to taste.

Serves 2 very healthy people.