Elk Chops with Garlic and Sage Crust

From The Pritikin Edge by Robert A. Vogel, M.D., and Paul Tager Lehr this recipe makes a great alternative to beef. And grass-fed, free-range wild game such as buffalo (bison), elk and moose are low in saturated fat – comparable to skinless chicken in fact.
Serve with steamed broccoli and green beans for a nutritious and protein packed entrée.

This recipe makes 4 servings.

Ingredients:
Four 5 ounce elk chops with the bone
1 tablespoon minced garlic
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh rosemary leaves
1 tablespoon juniper berries, ground
1 teaspoon ground black pepper
1 tablespoon ground coriander

Instructions:
Turn on the broiler.
Mix all the spices together.
Coat the elk chops with the spices.
Place under a hot broiler for 2 minutes.
Flip and cook for 11/2 minutes more.

Nutritional Info (recipe only per serving):
168 calories, 2 g fat, less than 1 g saturated fat, 35 g protein, 1 g fiber, 83 mg sodium