All work and no play? Not the chefs in Jackson. They appreciate the outdoor opportunities Jackson Hole has to offer as much (if not more) as its visitors do. Find out what keeps these chefs busy on their weekends, and how they stay fueled for the adventures. This week, we talked backcountry cooking with Topher Strittmatter, executive chef at The Handle Bar.
Fall activity: bow hunting
Location: public wilderness areas in northwest Wyoming
Bow hunting elk requires Topher Strittmatter to head into the wilderness for days at a time. He packs light to keep up with elk herds, opting for the functionality of an ultralight camp stove and freeze-dried meals (often to the dismay of his palate). These meals, like the chicken teriyaki and meat lasagna, maximize calories for covering a lot of miles. For daytime snacks, he keeps Grizzly Bars on hand from Kate’s Real Food. This local product is a delicious way to get some energy on the move! After a successful hunting trip, Strittmatter will marinate his Wyoming elk meat and dehydrate it at home to bring out on his next excursions — lightweight and protein-packed.
Ingredients
For the meat:
- 1 tablespoon oil
- 1 pound ground elk meat
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
For the sauce:
- 3 tablespoons butter
- 3 tablespoons white flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
To assemble:
- Flour tortillas
- 2 cups Monterrey Jack cheese
- Optional toppings: diced tomatoes and shredded lettuce
Instructions
For the meat:
- Heat oil in a medium skillet.
- With your hands, mix seasonings into ground meat until well-incorporated.
- Brown the elk meat, breaking it up with a spatula. *you may allow the meat to remain slightly pink, as it will continue cooking when baked.
For the sauce:
- Melt butter in a skillet over medium-low heat.
- Add flour, stirring into a roux.
- Add chicken broth, whisking out any clumps.
- Remove from heat.
- Stir in sour cream and chiles, mixing until combined.
To assemble
- Preheat oven to 350 F.
- Grease a baking pan.
- Roll elk meat and cheese in tortillas.
- Fill pan with enchiladas.
- Pour sauce and additional cheese over enchiladas.
- Bake for 20-25 minutes.
- Serve with optional toppings.