Grilled Elk Chops with Jalapeño Ranch Sauce

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.

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.