This elegant but approachable game dish serves up a bit of the Cowboy State’s wilds.
My inspiration for this dish came to me after hiking Medicine Bow Peak, outside Brush Creek Ranch in Saratoga, Wyoming. Taking in the beautiful landscape from above and observing the ranch’s diverse ecosystem, I knew I wanted to design menu items that reflect what surrounds us in the natural environment. I also wanted to present each item in a way that is unique and visually appealing, with an essence of tranquility. — Dan Grunbeck, executive chef of Brush Creek Ranch
4 ounces elk loin, small dice
1 white anchovy
1 tablespoon Dijon mustard
1 teaspoon minced shallot
1 teaspoon capers
1 tablespoon extra virgin olive oil
5½-inch pieces French baguette, sliced on a bias
Salt and pepper, to taste
Sliced radish, for garnish
Sliced golden beets, for garnish
Beet powder, for garnish
Micro kale, for garnish
Combine first six ingredients in a mixing bowl. Salt and pepper to taste. Salt and pepper sliced baguette and grill on both sides just before serving. Garnish with radish, beets, beet powder, and kale. brushcreekranch.com
From the October 2017 Taste of the West issue.