HUNT HORIZON

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Picture this, a beautifully plated elk steak next to roasted potatoes and grilled asparagus, or a hunter walking through the woods at golden hour. either way whichever one you pick they both sound like great ideas to me.

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The Thrill of the Hunt

There’s nothing like the pulse-pounding excitement of a big game hunt. The quiet steps through the woods, the tension of the stalk, the satisfaction of patience and precision all paying off. These are the moments that keep us coming back. The early morning wake ups, the adrenaline pumping jitters when your about to pull the trigger or release your arrow. But the real reward, and I think you’ll all agree, that begins after the hunt is over.

Hunting big game isn’t just about adrenaline. It’s about the time we get to spend connecting with nature, providing for your family, and understanding the process behind your food from start to finish. It might sound simple or juvenile to those who don’t understand. But I myself have had the opportunity time and time again to fall into such success and that’s what keeps me coming back for more. I’m hooked. I spend most of the year in preparation for the fall and it truly is my greatest past time.

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The Flavor of the Harvest

Harvesting and preparing your own food brings a deep sense of appreciation and pride. When you take down an elk, moose, or deer, you’re not just securing a trophy—you’re stocking your freezer with lean, organic, wild protein that will nourish you and yours for months to come.

Every meal becomes part of the story. A grilled elk backstrap on a summer night? That’s not just dinner—that’s a memory on a plate. A venison stew simmering on the stove in the fall? That’s the story of your season being passed down through flavors and shared bites and the down right thrill of the chase.

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Cooking with Purpose

Whether you’re:

• Grilling elk medallions over a wood fire
• Roasting golden potatoes alongside a tender venison loin
• Pairing char-grilled asparagus with backstrap steaks…

You’re not just feeding your body—you’re feeding your connection to the land, the hunt, and the tradition that has been passed down generation after generation.

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Respecting the Animal

At Hunt Horizon, we believe in honoring every animal we harvest. That means using as much of the game as possible—meat, bones, hide, and more. Whether you’re making bone broth, sausage, jerky, or rendering fat for cooking, you’re showing gratitude for the life given.

Big game hunting isn’t about waste. It’s about stewardship.

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The Hunt Lives On

Even long after the tag is filled and the season is over, the spirit of the hunt lives on in your meals. It’s in the late-night grill sessions with friends, the quiet dinners with family, and the pride you feel with every dish you serve from your harvest.

At the end of the day, big game hunting is about more than the shot—it’s about the stories that feed us for a lifetime.

Want to share your latest harvest recipe or get inspired by others?
Join the Hunt Horizon community and celebrate the wild—from the field to the fork.

Email info.hunthorizon@gmail.com to share a recipe to share with our community

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Here’s a delicious, wholesome wild game recipe using elk, roasted golden potatoes, and char-grilled asparagus — perfect for a hearty, elevated meal that showcases wild flavors and fresh ingredients.

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Garlic-Herb Elk Medallions with Roasted Golden Potatoes & Char-Grilled Asparagus

Servings: 4

Total Time: ~45 minutes

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Ingredients

For the Elk Medallions:

• 1½ to 2 lbs elk medallions (backstrap or tenderloin cuts)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp butter (for finishing)

For the Roasted Golden Potatoes:

• 2 lbs golden potatoes, halved or quartered
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt & pepper to taste
• Optional: chopped parsley for garnish

For the Char-Grilled Asparagus:

• 1 bunch fresh asparagus, ends trimmed
• 1 tbsp olive oil
• Salt & pepper to taste
• 1 tsp lemon zest or a squeeze of fresh lemon juice (optional)

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Instructions

1. Marinate the Elk (Optional but Recommended)

• In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
• Rub mixture over elk medallions. Cover and refrigerate for at least 30 minutes (or up to 8 hours).

2. Roast the Potatoes

• Preheat oven to 425°F (220°C).
• Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
• Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden brown and crispy on edges.

3. Grill the Asparagus

• While potatoes roast, heat a grill or grill pan over medium-high.
• Toss asparagus with olive oil, salt, and pepper.
• Grill for 5–7 minutes, turning occasionally until charred and tender. Finish with lemon zest or juice if desired.

4. Cook the Elk

• Heat a cast iron skillet or grill pan over medium-high heat.
• Sear elk medallions for 3–4 minutes per side for medium-rare (adjust for thickness).
• Add 1 tbsp butter at the end, basting the meat.
• Remove from heat and let rest for 5 minutes before slicing.

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Serving Suggestions

• Plate sliced elk medallions alongside a pile of crispy roasted potatoes and a bundle of grilled asparagus.
• Spoon any pan juices over the elk.
• Pairs well with a bold red wine or a dark ale.

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