• Arun Balakrishnan
  • Frontier’s elk shepherd’s pie

This week in Omnivorous I profiled Brian Jupiter, the chef at Noble Square’s Frontier, who—in addition to smoking whole animals and shucking some really nice oysters—puts out the most wild game-focused menu around. After the jump he shares his recipe for shepherd’s pie made with surprisingly tender and flavorful elk. Unless you gun one down yourself, you can get the meat at the Green City Market from Joel Espe of Hawk’s Hill Elk Ranch. I’m also told both Provenance locations will be getting some New Zealand elk meat in late next week.