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Timber 2 Table - Grilled Elk Chops with Jalapeño Ranch Sauce

This spicy jalapeño ranch sauce is the perfect accompaniment for any type of grilled or fried wild game, including these bone-in elk loin chops

Grilled Elk Chops with Jalapeño Ranch Sauce


30 Min

Prep Time


20 Min

Cook Time


3-5

Servings


Easy

Difficulty

While I normally remove the loin from large game like deer and elk and either package it as roasts or cut into individual steaks, I sometimes like to change things up a bit and make bone-in chops, particularly with elk and their larger backstrap muscle.

Spoon the jalapeño ranch sauce over the grilled elk chops.Spoon the jalapeño ranch sauce over the grilled elk chops.

If you hunt in a CWD zone, I strongly advise leaving the back section whole until you have a negative CWD test. I always advise against sawing through bone, particularly around the spine, until you know for certain that your animal is CWD free.

For these elk chops, we seasoned with a simple spice rub, then grilled them on our Traeger until they hit medium rare. We then mixed up one of my favorite wild game sauces — a creamy, spicy jalapeño ranch. Drizzle the sauce over the finished steaks just before serving.

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Ingredients

Steaks

5-6 elk backstrap steaks

1 tablespoon salt

1 tablespoon black pepper

1 teaspoon garlic powder

½ teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon cayenne powder (yes, powder)

½ teaspoon smoked paprika

Sauce

1 ½ cups sour cream

½ cup Duke's Mayonnaise

¼ cup buttermilk or buttermilk powder

1 packet dry ranch dressing mix

½ cup pickled sliced jalapeños

¼ cup fresh cilantro

Juice of one lime

Cooking Instructions

Blend until smooth, then refrigerate until needed. Make the sauce first.

This tasty sauce takes only a few ingredients.This tasty sauce takes only a few ingredients.

Blend until smooth, then refrigerate until needed.

Store the sauce in the refrigerator until needed.Store the sauce in the refrigerator until needed.

Sauce before serving.

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