Feel like you’re in a grilling rut as summer approaches? Chef Dante Romero of The Lion’s Share has an antidote for your beef/pork/chicken/fish ennui: game meats like elk and venison. The restaurant is known for its focus on out of the ordinary meats an in my new story for The San Diego Union-Tribune’s Food section. I have his recipes for bone-in elk chops in a gorgeous barbados marinade and delectable venison sliders with garlic aioli and butter onions on a brioche buns. You have to make these for 4th of July!