All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
8         ea                Elk Rib Chops
1/4      C                 Olive oil
1/3      C                 Spice Union Wild Game Seasoning Blend
3/4      C                 Fresh blueberries- cleaned
3         Tbsp            Sherry vinegar
1 1/2   Tbsp            Brown sugar
1/4      C                 Chicken Stock
2         Tsp              Butter- cold

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Prepare the Blueberry Gastrique:

1. In a non-reactive or stainless steel sauté pan, combine the blueberries, sherry vinegar, brown sugar, and chicken stock.

2. Heat the blueberry mixture over medium heat until it starts to boil.

3. Reduce the heat and simmer the sauce until it reduces enough that it coats the back of a spoon.

4. Swirl the butter into the sauce and set aside until needed to sauce the elk chops.

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Prepare the elk Chops:

1. Bring the elk chops to room temperature.

2. Preheat your grill to the highest heat possible.

3. With a sharp, thin knife, French the elk rib chops by removing fat and meat from the rib bones.

4. Brush the elk rib chops with the olive oil.

5. Liberally season the elk chops with Spice Union's Wild Game Seasoning Blend.

6. Place the elk chops on the hottest part of the grill.

7. Grill the elk chops for about 4 minutes on the first side.  Turn over the elk chops and continue to grill for another 3 minutes.

8. Move the elk chops to a cooler part of the grill and allow to cook until they reach an internal temperature of 125°F.

9. Remove the elk chops from the grill and serve with the blueberry gastrique spooned over the elk chops.

10. Serve with your signature potatoes and seasonal vegetables.tables.