Wood Fire Oven Baked Elk Chops

Sometimes you just need to spoil yourself … and here’s a terrific, healthy recipe to scratch that itch. Elk chops baked in a wood fire oven over a bed of arugula, shaved cauliflower and heirloom tomatoes by Alessandro Pirozzi


  • (2) 6oz elk chops
  • 4 cups organic arugula
  • 2 cups organic, shaved green, purple and yellow rainbow cauliflower
  • 1 heirloom tomato, thinly sliced
  • ½ of a medium avocado, thinly sliced
  • 3 tbsp cold pressed avocado oil
  • 1 tsp calabria chili infused oil
  • sea salt to taste
  • ½ cup walnuts


  • Toss elk in 1 tbsp of the avocado oil, season with salt and roast in a wood fire oven, grill, or bake to medium rare.
  • Layer the vegetables on two plates starting with the heirloom tomatoes, then cauliflower, arugula, and avocado.
  • Dress with one tbsp of the avocado oil, set aside.
  • When the chops are done, slice and lay over the greens.
  • Drizzle the remaining tbsp of avocado oil, and add the chili oil to taste.

Serves 2