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Medallions of elk are ubiquitous on Rocky Mountain menus, but Jeff Drew, executive chef at the Snake River Grill in Jackson, Wyo., says that the loin cut has a little more fat and tastes even better.
Grilled native elk chop marinated and served over creamed root vegetables
The Cabin at the Steamboat Grand, Steamboat Springs, Colo.
Similar in taste to elk, New Zealand red-tailed deer is often served at restaurants and just as often mislabeled “elk.” Loin is the best cut, grilled or roasted.
Grilled venison loin with vegetable and herb risotto
Allred’s Restaurant, Telluride, Colo.
Braise it, roast it or even grill it: It tastes like chicken, which is why Drew fries it, Southern-style, in buttermilk and cornflakes.
Kentucky-fried rabbit with a warm bacon-vinaigrette salad
Snake River Grill, Jackson, Wyo.
Contact 307-733-0557; snakerivergrill.com
BUFFALO> Call it bison or buffalo, you’ll see it served as a burger or medallions. It’s both leaner than beef and milder than elk.
Try Grilled buffalo tenderloin with a rosemary-port reduction
Where Zoom, Park City, Utah
Contact 435-649-9108; sundanceresort.com/zoom
WILD BOAR>A breed called Russian wild boar is usually served. The loin cut is considered prime, with the moisture of pork and the flavor of lamb.
Try Wild boar chops stuffed with prunes and cabbage
Where Nepheles, Heavenly, Calif.
Contact 530-544-8130; nepheles.com