Brad Fenson demonstrates a fantastic way to prepare a marinated cow elk tenderloin as an appetizer. Halloumi cheese sears or grills nicely due to it’s high melting point – as if cheese wasn’t great enough already! The elk and cheese is paired with fresh cherry tomatoes and basil for a perfect and easy way to entertain a crowd.

Brad Fenson is an avid outdoorsman who enjoys unique landscapes and outdoor adventures. His passion for the outdoors leads him across North America, collecting incredible photographs and story ideas from the continent’s most wild places. His passions are hunting, fishing, camping, cooking, and conservation. Fenson started writing over three decades ago and has been in print in over 65 publications in North America. Fenson co-authored several bestselling book projects and has earned over 65 national communication awards for his writing and photography.

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