Wisakipakos Wayakesk Seared Elk


  • 1 6-8 OZ Rib Elk Steak
  • 1 Tbsp Kosher Salt
  • 1 Tbsp good quality Olive Oil
  • 2 Tbsp Butter
  • 1 Clove Garlic, minced
  • 2 Tsp Wisakipakos Bark Bitters


Elk with Bark bitters

The day before cooking, generously salt the Elk on both sides, cover and refrigerate.

A few hours before cooking, remove the Elk from refrigerator, cover with the Bark Bitters and let the meat come to room temperature

Heat a medium sized Cast Iron Pan over medium heat, swirl in the olive oil and butter and heat till shimmering

Add the Garlic and briefly fry (you are flavoring the oil and butter, careful, don’t let it burn!) remove garlic from oil with a slotted spoon. Alternatively, you can use a good quality garlic powder, sprinkled on the steak before cooking.

Add the steak and pan fry to medium Rare (6 min per side)

Mist with Bark Bitters and garnish with Cinnamon and cedar. Serve with Nipîy – Leaf bitter infused Basmati Rice, Simple green beans and butternut squash.

miyo machihowin don’t be bitter be better ekosi