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Slow & Low

Bri Coelho

Hi! I'm Bri Coelho

I'm a professional chef and pastry chef and I am passionate about making everyday delicious and eating real food!




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The need for hunting traces back to the start of man. With that came the need to celebrate such harvest. And, of course, with the need for a celebration the desire for whiskey came about as well. And for as long as the US and hunting has been around so has Slow & Low. A unique Rye Whiskey made with Navel Oranges, Rock Candy and Bitters. 


This tasty whiskey has been on repeat whenever I’m celebrating a hunt. So, it’s no surprise that I teamed up with Slow & Low Rock and Rye Whiskey to celebrate an Elk Hunt! But in my true  chef fashion I had to show yawl that there’s more to whiskey than sipping. It’s a beautiful ingredient that pairs exceptionally well with wild game. I thus turned my favorite whiskey into a spiced-up glaze to top my elk burgers. Come on who doesn’t love a burger? Okay well there are certain people out there I’m sure, but you get my point! This Rockin Whiskey Glaze gives your burgers that “je ne sais quoi” that you just can’t pinpoint but keeps you going back for more! The orange in the whiskey pairs well with the Citrus Garlic Aioli I top my burgers with. But that’s not all! Oh no, I take it even further and top my burger off with Whiskey infused Onion Rings that bring a delicious texture to these burgers. Those along with melted smoked gouda cheese I have a feeling  this will quickly become your favorite hunting camp celebration meal!

Now that your all hyped up for a burger, I can’t leave ya hanging, so heres how I created such beauty!



Burger Items:

·     4 – 8oz. Elk Patties

·     4 Brioche Hamburger Buns

·     Smoked Gouda Cheese

·     Rockin Rye Whisky Glaze

·     Citrus Garlic Aioli

·     Rye Whiskey Onion Rings


Rockin Rye Whisky Glaze:

1 Cup Slow & Low Rye Whisky

¾ C Brown Sugar

¼ Cup Soy Sauce

3 TBS Sambal Chili Paste

2 TBS Ketchup

2 TBS Dijon Mustard

½ tsp Kosher Salt

¼ tsp Black Pepper 

Mix all ingredients together in a sauce pan. Set pan on medium low heat and let reduce till slightly thickened or till reduced to about half. Remove from heat and serve.

Citrus Garlic Aioli:

2 Garlic Cloves, pressed

¼ tsp Kosher Salt

½ Cup Mayonnaise

2 TBS Olive Oil

1 TBS Lemon Juice

1 TBS Orange Zest

Mash the garlic and ¼ tsp of the salt in a small bowl until it forms a paste. Whisk in the mayonnaise, olive oil, lemon juice and orange zest. Season to taste with salt and pepper.


Rye Whisky Onion Rings

1 Large Onion, sliced into ¼ inch slices

1 ¼ cups All-Purpose Flour

1 tsp Baking Powder

1 Tsp. Salt

1 Egg

¾ Cup Milk

¼ Cup Slow & Low Rye Whisky

¾ Cup Panko Bread Crumbs

Salt & Pepper to taste

1 qt. oil for frying, I prefer Peanut Oil



Heat the oil in a deep-fryer to 365F

Separate the onion slices into rings, and set aside. In bowl stir together the flour, baking powder and salt. Dip the onion rings in the flour mixture until they are all coated. Set aside on a wire rack. Then using a fork whisk in the milk, egg and whiskey into the flour mixture.  Dip the floured rings into the batter to coat, then place them back on the wire rack to stop dripping. Place the bread crumbs in a shallow dish. Place the rings one at a time in the crumbs and coat the rings with the bread crumbs. Repeat with the remaining rings.

Deep fry the rings a couple at a time so you don’t reduce the oil temperature for about 2-3 minutes or until golden brown. Remove the onion rings and place on paper towels. Sprinkle with kosher salt immediately after they come out of the oil.

To build the burger:

On a grill on in a cast iron skillet (I love cooking my burgers on the grill in a cast iron skillet), cook the patties to your preferred temperature. While the burgers are cooking using a pastry brush, brush the Glaze on top of all patties. Continue to do so as the burgers cook. Once the patties are almost cooked to your liking add slices of smoked Gouda Cheese, close the BBQ lid and let the cheese melt. While the cheese is melting spread a generous amount of Garlic Citrus aioli on the tops of the buns. The lay the bottom portion of the buns on a tray and place the elk patties topped with cheese on the buns, then top the patties with the onion rings and finish with the top of the bun with garlic citrus aioli. Then, here’s the best part, ENJOY!!!

Now I know ya want to get your hands on some Slow & Low, don’t ya?

Head over to www.drinkslowandlow.com


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Hi! I'm Bri Coelho

I really love horses, tacos, matcha, and cooking healthy food!