Celebrity Chef Tim Love's Elk Sliders Put a Gourmet Twist on Tailgating Serve up these sandwiches just in time for the big game By Maggie Coughlan Published on September 28, 2012 04:25 PM Share Tweet Pin Email Photo: Courtesy Tim Love Inset: Rick Kern/Wireimage Are you ready for some football?! With pigskin season well underway, chips and dip get old fast. For a gourmet play on a tailgate favorite, serve up these elk sliders during the big game. They’ll also be satisfying some hungry foodies this weekend at the Travel + Leisure Global Bazaar in New York City. “This isn’t your usual slider and the fact that I can offer something like elk sausage to guests is one of the things I love about an event like the Travel + Leisure Global Bazaar. Cooking with some of the best chefs in the world, guys like Jose Andres, Johnny Iuzzini and Scott Conant, it’s something special,” says chef Tim Love. Here’s how to try his special dish at home: Emmy Governors Ball: Check Out the Menu Elk Sliders with Foie Gras and Blueberry Jam Serves 24½ bulb fennel (chopped)½ red onion (chopped)1 poblano (chopped)½ cup bacon lardoon (cooked) 2 tablespoons chipotle puree2 tablespoons roasted garlic½ tablespoons dried thyme½ tablespoons dried oregano½ tablespoons salt½ tablespoon ground black pepper5 pounds ground elk2 cups Chef Tim Love Gamerub1 pounds frozen blueberries2 sheets of gelatin½ cup sugar6 oz. foie gras (cut into ¼ oz. pieces)24 Hawaiian Sweet Rolls Sliders1. Saute fennel and red onion in pan until translucent, allow to cool down.2. Combine the bacon, chipotle, roasted garlic, thyme, oregano, fennel, red onion, salt, pepper into a food processor and mix until well combined.3. Add the ground elk to the mixture and combine with your hands until well mixed. Portion into 1.5 ounce balls and form into patties. Jam1. Put blueberries into a small sauce pan and allow to warm up on low heat.2. Meanwhile take the gelatin sheets and bloom in room temperature water until softened.3. Take the gelatin out of the water.4. Add the sugar and gelatin to the warm blueberries and blend with a stick blender.5. Return the mixture to heat and let simmer for 10 minutes.6. Allow to cool before serving. Putting it All TogetherSprinkle Chef Tim Love Gamerub onto the slider patties and foie gras. Cook sliders on high heat for 1 minute each side. Cook foie gras on one side until golden brown. Place foie gras on top of slider and serve on Hawaiian Sweet Rolls with the blueberry jam. Enjoy!