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

Ingredients:

• (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

Directions:

• 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