to my channel head chef mom I'm Kendall Lawrence and I am so happy that you here again with me today and today I'm out in Florence at Colorado at the Teesri lodge with my friends Tony and Don Moore they're also the owners of this beautiful property and we are going to have dinner tonight which I am going to prepare and I'm going to prepare some of the local flavors in the area so I am going to be making some Rocky Mountain Elk and some Pueblo peppers and I'm sure that you know this is gonna be a taste treat delight so let's go on in to the kitchen meet Tony and Dawn and take a look at our ingredients ok so here we are in one of the beautiful kitchens on the property of it is realize where I'm going to be preparing dinner tonight for Tony and Don and myself and tonight I'm going to be preparing the elk with the Pueblo peppers but before I show you the ingredients I want Tony to tell you a little bit about this beautiful property thank you so much and welcome to tis Reed Lodge wedding and event venue welcome to Colorado we sleep 42 right here on site on 50 private acres with three hot tubs and three and a half miles of hiking trails it's a great place to get away with your friends and family and we attract the best people because people come to tins Reed because they enjoy great fellowship with their friends great food and great times to just relax and build memories Kendall a little bit about these incredible ingredients okay great okay so here are the ingredients for our Rocky Mountain Elk and our Pueblo peppers so I have some sweet onion some Vidalia onions here I have about a quarter cup of corn starch I have a half a teaspoon of black pepper two teaspoons of white sugar I the recipe calls for six tablespoons of soy sauce but I was actually talking with Tony and she doesn't really like soy sauce she often substitutes with worst Ashura sauce and I got could think about it and I thought that that would be a pretty good idea since we got a lot of spice with the Pueblo peppers so I thought the Wurster sure sauce might balance that out so I'm gonna try it with that and let you know but I'm gonna put all of the ingredients in the description box and I'll include the recipe with the soy sauce back here I have a quarter cup of white wine vinegar and I have some elk well I'm gonna use some rice we're gonna have it with some rice I'm using jasmine rice in this case but using whatever kind of rice you want and then I have about a pound of elk that Don got for me or for us and I marinated overnight with some milk I just used enough milk to cover it and I use some fresh sage off the property some salt and some pepper and a little bit of dried rosemary and I had this in the refrigerator for about 12 hours but anywhere from 2 to 24 hours will work Don can you tell us a little bit about the peppers and the out because it looks like did you prepare these peppers they were roasted peppers that we got down at pueblos at harvest time last September and we just immediately froze them so the flavor would seal in of course before we use them we'll take the roasted skin off and we'll shred them up a little bit so yeah they were freshly off the farm roasted right when we picked them and frozen right from there so awesome awesome and tell us a little bit about the the elk the Rocky Mountain Elk I guess first of all when our clients here at the Tisbury wedding and event venue selected Kendall to come out and be their chef for the weekend for them we hadn't started having conversations with regards to what type of food should the guests have because the guests are coming from many different locales and so we thought well one of the meals should be the taste of the Rocky Mountain Elk the Rocky Mountain Elk are a subspecies of the Masterclass elk and the Rocky Mountain Elk reside from anywhere if you know from the Canadian Rockies down in through New Mexico in fact this elk here that we're talking about was shot right here in the fluorescent area and for those of you that wonder how it was shot it was shot with a bow the elk itself of Kim grow to five to seven hundred pounds and the bola Elk that's what this one was and they graze on a lot of the forest vegetation and they come out into the pasture lands when the springtime comes so this elk taken last fall right here in the fluorescent area and because of its I guess it's wild of course and so we made sure that it was brined and we made sure we cleaned it and when you cook it you want to make sure you cook it and get it to where it's just a little pink in the center you don't want to cook it all the way through and you want to make sure that when you're eating it you're eating it in small bites because it does take some time to you know chew it a little bit so you want to put a big hunk of steak in their mouth yep so and you know the Pueblo peppers mixed with the elk we find that to be highly highly Colorado flavor I know Kendall is for a few other meals for the guests she's preparing I think we're gonna do some bison and maybe some trout rocky mountain trout so that's the food you see in front of you here Wow Thank You Don and as he said you want to have this in small bites so I am gonna cut this up down to smaller bite-sized pieces and I let you know that I have soaked this overnight and milk and that's because the the elk doesn't have very much fat and so the enzymes in the milk will help tenderize it and then of course I added you know my own ingredients to taste the salt the pepper the sage from off the property and the dry rosemary and that's really up to you but I think the milk is really important here in this application but I'll include the spices that I use in the marinade in the description box so let's go ahead and get over to the stove okay so I have a bowl here and in that bowl I'm going to include my corn starch my white wine vinegar I sug are my pepper and my wash dishes off soy sauce if that's what you prefer and I'm just gonna give it a start okay so I poured half of that cornstarch marinade into a ziploc bag and I added my elk meat which I cut up into bite-sized pieces and I let it sit and get to room temperature because you want to cook this on really high heat and if you have it if it's cold then you're going to lower the temperature of your pan and you want this to be a really quick cook so remember that so I have coated this and I'm gonna let it sit for a little bit and then we're going to get over to the stove so I've got my pan up on high heat I put my onions in the pan first because I want them to cook longest so they've been sauteing around for about 30 seconds I don't want them to get very soft and now I'm going to add my elk meat and I'm going to saute this around for one to two minutes you don't want to overcook it but I'm gonna saute it for about a minute first and then I'll add my peppers let's say that so i sauteed my onions about 30 seconds i added my alkyne i'm going to give this about a minute to saute on high and then we'll add the peppers and I'm adding the peppers last because they were roasted so they're already cooked and they already kind of softened up okay so my elk meat has been going now for a little less than a minute we want this to be on the rarer side so I'm going to add my Pueblo peppers now the roasted pepper bloatware blue peppers and I removed a lot of the seeds to reduce some of the heat because these are pretty hot and I saved half of my arm my marinade and I'm going to pour this in and all I did was cut off the heads of my own Pueblo peppers and slice them in half and I removed a lot of the seeds not all of them because I still want to have some kick and I'm going to go about one minute okay so our Rocky Mountain Elk with Pueblo peppers is all done and it looks absolutely fantastic it looks so delicious doesn't it now Tony Don and I are going to go ahead and give it a taste but it's not tough either it's pretty good especially with the jasmine rice so guys I do appreciate you being here with me today then I am going to put a link to the tizzy Lodge in the description box below come on it's wonderful place if you're looking at a family reunion or a wedding so make sure you click on that link and go and visit their website and guys you know I love you I'm so happy that you're here go feed your family bye bye bye see ya