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Whether it's the snacks packed for long days on a climb or the anticipation of the delicious meal that awaits at the trailhead, we know that food is a great motivator. We feel it is important to provide a space where we can share and collect food inspiration for all aspects of a life spent outdoors. This is a place where we can share information on what food to bring on adventures, what we dream about when we’ve run out of food in the backcountry, foods used to fuel a training program, and simple recipes for life on the road.
We offer nutrition information from experts, creative vagabonds, and adventurers seeking personal health and the health of our planet. Note that the stories, recipes and experiences we share are not necessarily endorsements by Broad Beta. Rather, they are expressions of each author’s personal journey and reflection.We welcome your input and would love your insight. Send your suggestions, ideas, and recipes to broadbeta@gmail.com.
2 lbs elk
2 tsp. whole coriander
1 tsp. whole cumin seed
1 tsp. fennel seed
1 tsp. whole black pepper
1 tsp. dried thyme
1 tsp. dried red chile powder
1 tsp. salt
1 Tbsp. olive oil
Toast dry ingredients on a dry skillet or in the oven for 5 minutes. Let them cool and grind the spices together. Take the ground spices and rub on both sides of elk steak. Place seasoned steak in a plastic bag or tupperware in the fridge overnight.
Photo credit: Katie Braswell
Photo credit (L to R): Lizzie Gill, Ruby Zitzer
