MasterChef, restauranteur, and TV personality — Graham Elliot knows his way around a kitchen. He created a video for GearJunkie readers looking for tips on cooking fish and wild game.
https://www.youtube.com/watch?v=IaQHDuJtctc
Want to know the best way to treat venison? How about tips for saltwater fish? Graham Elliot is a well-known chef who has appeared on Iron Chef, Top Chef Masters, and he currently serves as a judge on the reality-TV cooking show MasterChef.
In this video Elliot leans on his years of experience to answer a set of questions from a GearJunkie editor.
Number one tip? Don’t overcook wild game! Watch the full interview to learn more from this master chef.
Note: The video has a few plugs from Elliot’s sponsor, Mike’s Hard Lemonade, but we can let those slide for the good information he shares. Try out one of his tips the next time you bring home some fresh walleye or venison steak.
Want to try one of his personal recipes? Check out some of his favorites below.
The GrahamBurger: Reinvention of Hamburger
Serves 4
- 5 cloves garlic
- 1 1/2 cups olive oil
- 1 pound ground sirloin beef
- 1/4 pound ground pork
- Salt and freshly ground pepper
- 1 red onion, sliced 1/8-inch thick
- 1 cup apple cider vinegar
- 1/4 cup mayonnaise
- Salt and freshly ground black pepper
- 10 ounces brie cheese, sliced into 4 thin pieces
- 4 pretzel rolls
- 1 bunch upland cress
Put the garlic cloves and the 1 cup of olive oil in a small saucepan and simmer on low heat for about 20 minutes or until the garlic is soft. Lift the garlic from the oil, using a slotted spoon. Transfer the garlic to a blender, add the mayonnaise and blend for 2 to 3 minutes until smooth. Spoon into a small container and refrigerate until needed. The mayo can be refrigerated for up to 5 days.
Grilled Chicken with Watermelon-Olive Salsa: Reinvention of Plain Grilled Chicken Breast
- 2 chickens, each weighing 2 1/2 to 3 pounds
- Salt and freshly ground black pepper
- 1 tablespoon espelette , cayenne, or hot paprika
- 1 teaspoon ground sumac, optional, see Note
- 1 tablespoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoons poppy seeds
- 2 cups plain yogurt
- 6 cloves garlic
- 1 tablespoon honey
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh oregano leaves
- 2 tablespoons chopped flat-leaf parsley
- Zest of 1 lemon
- Watermelon salsa
- 2 tablespoons rice wine vinegar
- 2 tablepoons olive oil
- 1 tablespoon honey
- 2 teaspoons ground sumac, optional
- 3 cups diced watermelon
- 1 small red onion, thinly sliced
- 1 cucumber, diced
- ½ cup chopped Kalamata olives
- 1 jalapeno, thinly sliced (and seeded if you like less heat)
- ½ cup chopped flat-leaf parsley
- 1/4 cup roughly chopped cilantro leaves
- ¼ cup coarsely chopped fresh mint leaves
- Grated zest and juice of 1 lime
- Salt
Artisan Grit Cakes: Reinvention of Corn on the Cob
- 2 ears corn
- Olive oil, for rubbing
- 1/2 cup unsalted butter
- 1 small onion diced
- 2 garlic cloves, sliced
- 1 cup grilled corn
- 1 cup artisan grits (I like Three Sisters’ Garden Grits)
- 1 quart (4 cups) whole milk
- kosher salt
- 1 cup Wondra flour
- 1/4 cup canola oil
Summer Peach Cake: Reinvention of Strawberry Shortcake
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 cups packed light brown sugar
- 1/2 cup unsalted butter
- 1 large egg
- 1 cup buttermilk
- 4 large, juicy peaches, peeled, pitted and roughly chopped
- 1/4 granulated sugar
- 1 teaspoon ground cinnamon