Most-Adventurous Proteins from Chopped

Learn how to use unique proteins in your own cooking by reliving how Chopped competitors utilized them on the show.

Photo By: David Lang ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: David Lang ©2015, Television Food Network, G.P. All Rights Reserved.


This traditional Japanese dish is infamous for its interesting odor and sticky texture, but Chef Brian Malarkey transformed it into a sauce for his smoked pork tail clam.

More About: Grill Masters: Part Three

Yak Steak

Yak meat, which is more lean and delicate than regular steak, can be grilled just like any other meat. Competitor Galen Zamarra grilled it and served it rare over a kale salad.

More About: Grill Masters: Part One

Tavuk Gogsu

This signature Turkish dish is made from milk pudding and chicken. While competitors said it tastes just like it sounds, Chef Timothy Peterson transformed it by adding it into a molten sour cream cake and covering it in orange liqueur sauce.

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This clam is much larger than the clams you would normally get at a restaurant, making it harder to work with in the kitchen. Competitor James Major, however, sliced it raw, mixed it with artichokes and arugula, then served it salad style on top of flatbread.

More About: Chopped: Impossible, Grand Finale

Solomillo Iberico

This pork tenderloin, traditionally from Spanish Iberico pigs, can be used just like any other pork product. Contestant Mary Sue Milliken mixed it with peanuts and an arugula slaw, then served it on top of a tostada.

More About: All-Stars Tournament: Part 2

Rocky Mountain Oysters

These are the delicate jewels on the underside of a bull, but they can be fixed up with some breading and deep-frying. Chef Madison Cowan served them Southern-fried with a crunchy salad on the side.

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Reindeer Pâté

When actress Teri Hatcher competed on the show, she transformed this odd ingredient by frying it as a sort of fritter or cake; she served it atop a fresh salad with apples and an apple cider-and-ginger reduction.

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Rattlesnake Meat

While you might not come across this meat often, it's easy to work into a meal. Competitor Mackenzie Hilton pan-seared it with some balsamic and served it with a green bean and Asian pear salad.

More About: Rattle and Roll

Rack of Antelope

If you ever find yourself cooking a rack of antelope, you can treat it just like you would lamb. Competitor James Gillespie pan-seared it and served it with a jicama-and-potato hash.

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The name might sound intimidating, but this is really very similar to any other spiced sausage. Competitor Robert Corbin decided to go simple and mix this Italian sausage into a cheese mixture for stuffed mushrooms and jalapenos.

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Merguez Sausage

This beef-based sausage found in North African cuisine can be used just like any other sausage. Competitor Cathy McNight made it into a delicious filling for empanadas. 

More About: Firefighter Chefs


This traditional Nordic dish of dried and salted whitefish and lye has a very strong odor and taste, but it can be used to flavor a sauce, not unlike an anchovy.

More About: Plenty of Fish


This dish from Balkans, Greece and Turkey is a mixture of seasoned offal that can be worked into any meal that calls for shaved meat, just like gyro meat. For example, competitor Stan Hays used it to make a street taco.

More About: Grill Masters: Grand Finale

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