October 30, 2025

Berbere Spiced Elk Legs with Chermoula Sauce

Joe Denomme

This elk leg recipe was originally made for the 2025 Fox Hole Shootout. It's not an easy recipe by any means, but it'll be sure to impress anyone you make it for.

foxhole shootout elk recipe

Elk Recipe

Berbere Spice

Yield: 1.5 cups

Ingredient Amount

Coriander Seed, Whole 2 Tbsp

Fenugreek Seeds, Whole 2 tsp

Black Peppercorns 1 tsp

Allspice, Whole .5 tsp

Cardamom, Whole 8 ea.

Onion Powder ¼ cup

Smoked Paprika 6 Tbsp

New Mexico Chili Powder 4 Tbsp

Kosher Salt 2 Tbsp

Ground Ginger 1 tsp

Ground Cinnamon 1 tsp

Method for the Berbere Spice

Toast coriander, fenugreek, black pepper, allspice and cardamom for 2-3 minutes, until the spices become heavily aromatic. Make sure to constantly stir the spices so they do not burn.
Allow the spices to cool and then grind them in a coffee grinder or spice grinder until fine.
In a mixing bowl, combine all the remaining ingredients with the freshly ground items.

Chermoula Sauce

Yield: 2 cups

Ingredient Amount

Parsley, Leaves picked & washed 1 bunch

Cilantro, whole bunch, washed 1 bunch

Garlic, Cloves 2 each

Coriander, Ground 1 tsp

Chili Flakes 1 tsp

Smoked Paprika ¼ tsp

Ground Ginger ¼ tsp

Saffron Threads 1/8 tsp

Olive Oil 6 oz

Lemon Juice 3 Tbsp

Kosher Salt 1 Tbsp

Method for the Chermoula Sauce

In a food processor, combine all ingredients until fairly smooth, ensuring not to puree for too long. Pureeing for too long will cause the sauce to heat up and cook the herbs, losing the freshness, and bright color.
Taste the sauce and adjust the salt and lemon to taste.

Rotisserie Elk Legs

Yield: 1 leg

Ingredient Amount

Elk Leg, Deboned 1 ea

Berbere Spice All

Method for Elk Legs

Rub inside and outside of the elk legs with the Berbere Rub.
Using butchers twine, tie the legs back up into a roast, then prepare for rotisserie.
Cook the legs over a rotisserie, bbq grill or smoker until the internal temp reaches 130 degrees, allowing for carryover cooking to continue the cooking for a final finished temp of 135 degrees.
Allow the leg to rest for 10 to 15 minutes, ensuring the leg carries up to 135 degrees, then proceed to cut off the twine, slice it and then finish with the chermoula sauce on top.

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