Montana Honey Garlic Elk Skewers on the Arteflame

Introduction

These Montana Honey Garlic Elk Skewers are packed with bold, smoky flavors and perfectly glazed with a sweet yet tangy honey garlic finish. Cooking them on the Arteflame grill ensures the meat remains juicy inside with a beautifully caramelized exterior. Gather around the grill, enjoy the fire, and savor every bite of these delicious skewers.

Ingredients

• 1 1/2 lbs elk steak, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, quartered
• 1 zucchini, sliced into rounds
• 2 tbsp butter, melted
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• Skewers (metal or soaked wooden)
• For the Honey Garlic Glaze:
• 1/4 cup honey
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp red pepper flakes (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the fire burn for about 20 minutes until the center grill grate reaches high searing temperatures.

Step 2: Prepare the Honey Garlic Glaze

1. In a small bowl, mix honey, minced garlic, soy sauce, Dijon mustard, apple cider vinegar, and red pepper flakes.
2. Set aside for glazing the skewers.

Step 3: Assemble the Skewers

1. Thread the elk meat, bell peppers, red onion, and zucchini onto the skewers, alternating ingredients.
2. Brush the skewers with melted butter and season with salt, pepper, and smoked paprika.

Step 4: Sear the Elk Skewers

1. Place the skewers on the center grill grate to sear the elk meat for about 1-2 minutes per side.
2. This high-heat sear locks in juices and gives the elk a flavorful crust.

Step 5: Finish Cooking on the Flat Cooktop

1. Move the seared skewers to the surrounding flat cooktop where the heat is lower.
2. Cook for 6-8 minutes, turning occasionally, until the internal temperature of the elk reaches 125F (for medium-rare).
3. Brush the skewers with the honey garlic glaze in the final minutes of cooking.

Step 6: Rest and Serve

1. Remove the skewers from the grill when the internal temperature is about 15F below the target doneness.
2. Let the skewers rest for 5 minutes to allow carryover cooking.
3. Serve hot with extra honey garlic glaze if desired.

Tips

• For extra tender elk, marinate the meat in the glaze for 30 minutes before grilling.
• Use metal skewers for even cooking and easy handling.
• Arrange vegetables with similar cook times together for even grilling.

Variations

• Spicy Montana Skewers: Add cayenne pepper and crushed red pepper to the glaze for a fiery kick.
• Teriyaki Elk Skewers: Substitute the honey garlic glaze with teriyaki sauce for an Asian-inspired twist.
• Maple Bourbon Glazed Skewers: Replace honey with maple syrup and add a splash of bourbon for a sweet, smoky glaze.
• Garlic Herb Skewers: Swap out the glaze for a mix of garlic, rosemary, and thyme with melted butter.
• Lemon Pepper Skewers: Use fresh lemon juice, cracked black pepper, and a bit of honey for a bright, zesty flavor.

Best Pairings

• Grilled asparagus with butter
• Campfire-style roasted potatoes
• Rustic sourdough bread
• A glass of bold red wine, such as Malbec or Cabernet Sauvignon

Conclusion

These Montana Honey Garlic Elk Skewers are packed with bold, smoky flavors and perfectly glazed with a sweet yet tangy honey garlic finish. Cooking them on the Arteflame grill ensures the meat remains juicy inside with a beautifully caramelized exterior. Gather around the grill, enjoy the fire, and savor every bite of these delicious skewers.