20 Savory Ground Elk Recipes for Hearty Meals

Ready to shake up your dinner routine with something uniquely delicious? Ground elk is your secret ingredient for creating hearty, flavorful meals that’ll have everyone asking for seconds. From cozy weeknight dinners to impressive weekend feasts, we’ve rounded up 20 savory recipes that showcase this lean, versatile meat. Whether you’re an elk enthusiast or new to the game, these dishes promise to deliver comfort and satisfaction in every bite. Let’s dive in!

Elk and Mushroom Stuffed Peppers

These Elk and Mushroom Stuffed Peppers are a hearty twist on a classic, blending wild game with earthy mushrooms for a deeply flavorful meal.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground elk
• 1 cup chopped mushrooms
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup tomato sauce

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add ground elk and mushrooms to the skillet. Cook until the elk is browned and mushrooms are tender, about 5 minutes. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.
4. Remove skillet from heat. Mix in cooked quinoa and 1/4 cup tomato sauce until well combined.
5. Spoon the elk mixture into the bell peppers, packing lightly. Place peppers in the prepared baking dish and top with mozzarella cheese.
6. Bake for 25-30 minutes, until peppers are tender and cheese is bubbly and golden.

The combination of lean elk and umami-rich mushrooms creates a stuffing that’s both nutritious and bursting with flavor, making these peppers a standout dish.

Tip: For an extra kick, add a pinch of red pepper flakes to the elk mixture before stuffing the peppers.

Spicy Elk Tacos with Avocado Cream

Spice up your taco night with these Spicy Elk Tacos topped with a cooling Avocado Cream, a perfect blend of heat and creaminess that’ll have everyone asking for seconds.

Ingredients

• 1 lb ground elk meat
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add ground elk meat to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
3. Stir in chili powder, cumin, smoked paprika, cayenne pepper, and salt. Cook for another 2 minutes to blend the flavors.
4. While the meat cooks, make the avocado cream by blending avocado, sour cream, lime juice, and salt in a food processor until smooth.
5. Warm the tortillas according to package instructions.
6. Assemble the tacos by spooning the elk mixture onto tortillas, topping with avocado cream, and garnishing with cilantro. Serve with lime wedges on the side.

The combination of spicy elk and creamy avocado creates a taco that’s bursting with flavor and texture, making it a standout dish for any gathering.

Tip: For an extra kick, add a diced jalapeño to the elk meat while it’s cooking.

Elk Meatballs in Marinara Sauce

These Elk Meatballs in Marinara Sauce are a game-changer for your dinner routine, offering a lean yet flavorful twist on the classic Italian favorite.

Ingredients

• 1 pound ground elk meat
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 24 ounces marinara sauce
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine ground elk meat, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, dried oregano, salt, and black pepper. Mix gently until just combined.
2. Shape the mixture into 1-inch meatballs, ensuring they’re compact but not overworked.
3. Heat olive oil in a large skillet over medium heat. Add meatballs in batches, browning them on all sides, about 5 minutes per batch. Remove and set aside.
4. In the same skillet, pour in marinara sauce and bring to a simmer. Return the meatballs to the skillet, cover, and simmer for 15 minutes, or until the meatballs are cooked through.
5. Garnish with fresh basil leaves before serving.

The elk meat brings a subtle sweetness that pairs beautifully with the rich marinara, creating a dish that’s both hearty and refined.

Tip: For an extra touch of flavor, toast the breadcrumbs lightly before adding them to the meat mixture.

Herbed Elk Burger with Caramelized Onions

Elevate your burger game with this Herbed Elk Burger topped with sweet caramelized onions, a perfect blend of wild and comforting flavors.

Ingredients

• 1 lb ground elk meat
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 4 burger buns, toasted

Instructions

1. Heat olive oil in a skillet over medium heat. Add the sliced onion, sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 20 minutes until the onions are golden and caramelized.
2. In a bowl, mix the ground elk meat with rosemary, thyme, remaining 1/4 tsp salt, and black pepper. Form into 4 equal-sized patties.
3. Preheat a grill or skillet over medium-high heat. Cook the patties for 4-5 minutes on each side, or until desired doneness is reached.
4. Serve each patty on a toasted bun, topped with a generous amount of caramelized onions.

The combination of herbed elk and sweet caramelized onions creates a burger that’s both rustic and refined, with a depth of flavor that’s hard to resist.

Tip: For an extra touch of luxury, add a slice of melted brie cheese on top of the caramelized onions before serving.

Elk Shepherd’s Pie with Sweet Potato Topping

This Elk Shepherd’s Pie with Sweet Potato Topping is a hearty twist on the classic, offering a rich, gamey flavor paired with the natural sweetness of potatoes for a comforting dish that’s sure to impress.

Ingredients

• 1 lb ground elk meat
• 1 large onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp butter
• 1/4 cup milk
• 1/2 tsp cinnamon

Instructions

1. Preheat oven to 400°F. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and garlic, sautéing until softened, about 5 minutes.
2. Add ground elk meat, salt, and black pepper. Cook until the meat is browned, breaking it apart as it cooks, about 7 minutes.
3. Stir in tomato paste, beef broth, and Worcestershire sauce. Simmer for 10 minutes until the mixture thickens slightly.
4. Meanwhile, boil sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk, and cinnamon until smooth.
5. Transfer the meat mixture to a baking dish. Spread the sweet potato mash evenly over the top. Bake for 25 minutes until the topping is golden and the edges are bubbly.

The combination of savory elk and subtly spiced sweet potato creates a depth of flavor that’s both unexpected and utterly satisfying.

Tip: For an extra crispy topping, broil the pie for the last 2-3 minutes of baking.

Elk and Black Bean Chili

Warm up with this hearty Elk and Black Bean Chili, a twist on the classic that brings a rich, gamey depth to your bowl.

Ingredients

• 1 lb ground elk meat
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper, sautéing until soft, about 5 minutes.
2. Add ground elk meat, breaking it apart with a spoon, and cook until browned, about 7 minutes.
3. Stir in black beans, diced tomatoes, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Bring to a boil.
4. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
5. Remove from heat and stir in chopped cilantro before serving.

The elk meat adds a unique, robust flavor that pairs beautifully with the smokiness of the paprika and the freshness of the cilantro.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Elk Meatloaf with Bacon Wrap

Elk meatloaf gets a delicious upgrade with a smoky bacon wrap, making it a hearty centerpiece for any dinner table.

Ingredients

• 1.5 lbs ground elk meat
• 6 slices bacon
• 1/2 cup breadcrumbs
• 1/4 cup ketchup
• 1 large egg, beaten
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a loaf pan with olive oil.
2. In a large bowl, mix the ground elk, breadcrumbs, ketchup, beaten egg, chopped onion, minced garlic, salt, black pepper, and Worcestershire sauce until well combined.
3. Transfer the mixture to the prepared loaf pan, shaping it into a loaf. Arrange the bacon slices over the top, tucking the ends underneath the meatloaf.
4. Bake for 50 minutes, or until the bacon is crispy and the meatloaf reaches an internal temperature of 160°F.
5. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.

The bacon not only adds a crispy texture but also infuses the elk with a rich, smoky flavor that’s irresistibly good.

Tip: For an extra layer of flavor, brush the top of the meatloaf with a little more ketchup before adding the bacon.

Elk and Spinach Lasagna

This Elk and Spinach Lasagna is a hearty twist on the classic, offering a rich and gamey flavor that pairs beautifully with the freshness of spinach.

Ingredients

• 1 lb ground elk
• 9 lasagna noodles
• 2 cups fresh spinach, chopped
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 24 oz marinara sauce
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add ground elk and minced garlic, cooking until elk is browned, about 5-7 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
3. In a bowl, mix ricotta cheese, egg, and chopped spinach until well combined.
4. Spread 1 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the elk, and 1 cup mozzarella. Repeat layers, ending with noodles. Top with remaining marinara sauce and sprinkle with Parmesan and remaining mozzarella.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.

The elk adds a depth of flavor that’s unexpected in lasagna, while the spinach keeps it light and fresh. Perfect for impressing guests with something a little different.

Tip: Let the lasagna sit for 10 minutes after baking for easier slicing.

Elk Stuffed Zucchini Boats

These Elk Stuffed Zucchini Boats are a hearty and flavorful twist on a classic, perfect for those evenings when you’re craving something a little different but still comforting.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 lb ground elk
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 400°F. Scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch border. Brush the zucchini with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place on a baking sheet.
2. In a skillet over medium heat, cook the ground elk, onion, and garlic until the elk is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.
3. Stir in the marinara sauce, remaining 1/2 tsp salt, 1/4 tsp black pepper, and oregano. Cook for another 2 minutes.
4. Divide the elk mixture evenly among the zucchini boats. Top with mozzarella and Parmesan cheeses.
5. Bake for 20-25 minutes, until the zucchini is tender and the cheese is bubbly and golden.

The combination of lean elk meat with the sweetness of zucchini and the richness of melted cheese creates a dish that’s both nutritious and indulgent.

Tip: For an extra crunch, sprinkle some breadcrumbs over the cheese before baking.

Elk and Quinoa Stuffed Bell Peppers

These Elk and Quinoa Stuffed Bell Peppers are a hearty, nutritious twist on a classic, packed with bold flavors and a satisfying texture that will impress any dinner guest.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground elk
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1/2 tsp paprika
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Add ground elk, salt, black pepper, cumin, and paprika. Cook until elk is browned, about 8 minutes.
3. Stir cooked quinoa into the elk mixture. Remove from heat and mix in 1/2 cup cheddar cheese and parsley.
4. Stuff each bell pepper with the elk and quinoa mixture. Place in a baking dish and cover with foil. Bake for 30 minutes.
5. Remove foil, sprinkle remaining 1/2 cup cheddar cheese on top of each pepper, and bake uncovered for another 10 minutes until cheese is melted and bubbly.

The combination of lean elk and fluffy quinoa creates a stuffing that’s both rich and light, with a melt-in-your-mouth cheese topping that’s irresistibly gooey.

Tip: For an extra flavor boost, try adding a dash of smoked paprika to the elk mixture before stuffing the peppers.

Elk Sloppy Joes with Coleslaw

Transform your dinner routine with these hearty Elk Sloppy Joes, topped with a crisp coleslaw for a perfect crunch contrast.

Ingredients

• 1 tbsp olive oil
• 1 lb ground elk meat
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp mustard powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 hamburger buns
• 2 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/4 tsp celery seed

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground elk meat, onion, and green bell pepper. Cook for 5-7 minutes until the meat is browned and vegetables are soft. Stir in garlic and cook for 1 minute more.
2. Add ketchup, brown sugar, Worcestershire sauce, mustard powder, salt, and black pepper to the skillet. Stir to combine and simmer for 10 minutes, stirring occasionally.
3. In a medium bowl, mix coleslaw mix, mayonnaise, apple cider vinegar, sugar, and celery seed until well combined.
4. Toast hamburger buns lightly if desired. Spoon the elk mixture onto the bottom halves of the buns, top with coleslaw, and cover with the top halves of the buns.

The lean elk meat offers a richer flavor than traditional beef, while the coleslaw adds a refreshing crunch that elevates the entire dish.

Tip: For an extra kick, add a dash of hot sauce to the sloppy joe mixture before simmering.

Elk and Cheese Stuffed Jalapenos

Spice up your appetizer game with these Elk and Cheese Stuffed Jalapenos, a bold twist on a classic that’s sure to impress.

Ingredients

• 12 large jalapenos, halved lengthwise and seeded
• 1 cup cooked elk meat, finely chopped
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup green onions, finely chopped
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cooked elk meat, cheddar cheese, cream cheese, green onions, garlic powder, smoked paprika, salt, and black pepper until well blended.
3. Spoon the mixture evenly into each jalapeno half, pressing down lightly to fill completely.
4. Arrange the stuffed jalapenos on the prepared baking sheet and bake for 20-25 minutes, until the cheese is bubbly and slightly golden.

The smoky elk and creamy cheese filling creates a rich contrast with the spicy jalapeno, making these a standout at any gathering.

Tip: For an extra kick, leave a few seeds in the jalapenos when you clean them out.

Elk Bolognese over Spaghetti Squash

Transform your dinner routine with this hearty Elk Bolognese over Spaghetti Squash, a twist on the classic that’s both nutritious and bursting with flavor.

Ingredients

• 1 medium spaghetti squash, halved and seeded
• 1 tbsp olive oil
• 1 lb ground elk
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 cup tomato sauce
• 1/2 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Place spaghetti squash halves cut-side down on a baking sheet. Bake for 30 minutes or until tender.
2. While squash bakes, heat olive oil in a large skillet over medium heat. Add ground elk, onion, garlic, carrot, and celery. Cook until elk is browned and vegetables are soft, about 10 minutes.
3. Stir in tomato sauce, beef broth, oregano, basil, salt, and pepper. Simmer for 15 minutes, allowing flavors to meld.
4. Use a fork to scrape the baked spaghetti squash into strands. Divide between plates, top with Bolognese sauce, and sprinkle with Parmesan cheese.

The rich, gamey flavor of elk pairs beautifully with the sweetness of the spaghetti squash, creating a dish that’s as satisfying as it is wholesome.

Tip: For an extra flavor boost, toast the spaghetti squash seeds with a bit of salt and olive oil for a crunchy garnish.

Elk and Sweet Potato Hash

Wake up to the hearty flavors of the wilderness with this Elk and Sweet Potato Hash, a perfect blend of savory and sweet that’s sure to energize your morning.

Ingredients

• 1 tbsp olive oil
• 1 lb ground elk meat
• 2 medium sweet potatoes, diced into 1/2-inch cubes
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground elk meat and cook, breaking it apart with a spoon, until browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add sweet potatoes, onion, and red bell pepper. Cook, stirring occasionally, until the sweet potatoes are tender and the onions are translucent, about 10 minutes.
3. Add garlic, smoked paprika, ground cumin, salt, and black pepper to the skillet. Stir to combine and cook for another 2 minutes until fragrant.
4. Return the cooked elk meat to the skillet. Stir everything together and cook for an additional 3 minutes to let the flavors meld.
5. Sprinkle with fresh parsley before serving.

The smoky paprika and cumin give this hash a deep, complex flavor that pairs beautifully with the natural sweetness of the potatoes and the richness of the elk.

Tip: For an extra crispy finish, press the hash down in the skillet with a spatula and let it cook undisturbed for the last 2 minutes.

Elk Empanadas with Chimichurri Sauce

These Elk Empanadas with Chimichurri Sauce are a game-changer for your next gathering, offering a wild twist on the classic with a vibrant, herby sauce that’s impossible to resist.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 to 1/3 cup ice water
• 1 lb ground elk meat
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• 1 tsp crushed red pepper flakes

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Cut in 1/2 cup unsalted butter until mixture resembles coarse crumbs. Gradually add 1/4 to 1/3 cup ice water, stirring until dough forms. Wrap in plastic and chill for 30 minutes.
2. While dough chills, brown 1 lb ground elk meat with 1 small onion and 2 cloves garlic over medium heat. Stir in 1 tsp ground cumin, 1/2 tsp smoked paprika, and salt and pepper to taste. Cook until meat is no longer pink, about 5 minutes. Let cool.
3. Preheat oven to 400°F. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles. Spoon elk mixture onto each, fold over, and seal edges with a fork. Brush with beaten egg.
4. Bake for 20-25 minutes until golden. Meanwhile, whisk together 1 cup parsley, 1/4 cup cilantro, 2 tbsp red wine vinegar, 1/2 cup olive oil, and 1 tsp crushed red pepper flakes for the chimichurri sauce.
5. Serve empanadas warm with chimichurri sauce on the side.

The combination of tender elk and zesty chimichurri brings a rustic yet refined flavor that’s sure to impress.

Tip: For a flakier crust, freeze the diced butter for 10 minutes before incorporating it into the flour.

Elk and Lentil Soup

Warm up with this hearty Elk and Lentil Soup, a rustic dish that combines the rich flavors of wild game with the earthy comfort of lentils.

Ingredients

• 1 tbsp olive oil
• 1 lb elk meat, cubed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 6 cups beef broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the elk meat and cook until browned on all sides, about 5 minutes.
2. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the lentils, beef broth, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, and the bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes or until the lentils are tender.
5. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

The unique combination of elk and lentils offers a deep, savory flavor that’s both nourishing and satisfying, perfect for a chilly evening.

Tip: For an extra layer of flavor, try browning the elk meat in batches to avoid overcrowding the pot.

Elk Kebabs with Greek Yogurt Sauce

These Elk Kebabs with Greek Yogurt Sauce are a game-changer for your next grill session, offering a lean yet flavorful twist on traditional kebabs.

Ingredients

• 1 lb elk meat, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 large red onion, cut into chunks
• 1 large bell pepper, cut into chunks
• 1 cup Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh mint, chopped

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp salt, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp black pepper. Add the elk cubes, coating them evenly. Marinate for at least 1 hour in the fridge.
2. Preheat your grill to medium-high heat (about 400°F). Thread the marinated elk, red onion, and bell pepper onto skewers alternately.
3. Grill the kebabs for 10-12 minutes, turning occasionally, until the elk is cooked to your desired doneness and the vegetables are slightly charred.
4. While the kebabs grill, mix 1 cup Greek yogurt with 1 tbsp fresh dill and 1 tbsp fresh mint in a small bowl to create the sauce.
5. Serve the kebabs hot with the Greek yogurt sauce on the side.

The smoky spices on the elk pair perfectly with the cool, herby yogurt sauce, creating a balance of flavors that’s hard to resist.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Elk and Wild Rice Casserole

This Elk and Wild Rice Casserole is a hearty, comforting dish that brings the rich flavors of the wild right to your dinner table, perfect for those chilly evenings when you crave something truly satisfying.

Ingredients

• 1 lb ground elk
• 1 cup wild rice, uncooked
• 2 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium diced onion and 2 cloves minced garlic, sautéing until translucent, about 5 minutes.
3. Add 1 lb ground elk to the skillet, breaking it apart with a spoon, and cook until browned, about 7 minutes.
4. Stir in 1 cup sliced mushrooms, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper, cooking for another 3 minutes.
5. In the prepared baking dish, combine the elk mixture with 1 cup uncooked wild rice and 2 cups chicken broth, stirring well to mix.
6. Cover with foil and bake for 1 hour, or until the rice is tender and the liquid is absorbed.
7. Remove from oven, stir in 1/2 cup heavy cream, and top with 1 cup shredded cheddar cheese. Bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.

The combination of tender elk and nutty wild rice creates a texture and depth of flavor that’s both rustic and refined, making this casserole a standout dish for any gathering.

Tip: For an extra layer of flavor, try substituting half of the chicken broth with beef broth.

Elk Breakfast Sausage Patties

Start your morning with a hearty twist by whipping up these Elk Breakfast Sausage Patties, packed with rich flavors and a lean protein punch.

Ingredients

• 1 pound ground elk meat
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried sage
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon maple syrup
• 1 tablespoon olive oil

Instructions

1. In a large bowl, combine the ground elk meat with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried sage, 1/4 teaspoon crushed red pepper flakes, and 1 tablespoon maple syrup. Mix until all the seasonings are evenly distributed throughout the meat.
2. Divide the mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes on each side, or until they reach an internal temperature of 160°F and are nicely browned.

The subtle sweetness from the maple syrup perfectly balances the earthy tones of the elk, making these patties a standout breakfast option.

Tip: For an extra flavor boost, let the mixed meat sit in the fridge for an hour before forming into patties.

Elk and Pumpkin Curry

Warm up your kitchen with this hearty Elk and Pumpkin Curry, a unique twist on traditional curry that brings together wild game and autumn’s favorite squash.

Ingredients

• 1 lb elk stew meat, cut into 1-inch cubes
• 2 cups pumpkin, peeled and diced into 1-inch pieces
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp brown sugar
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add elk meat and cook until browned on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes. Stir in curry powder, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Return the elk to the pot. Add pumpkin, coconut milk, chicken broth, and brown sugar. Bring to a boil, then reduce heat to low. Simmer covered for 45 minutes, or until elk and pumpkin are tender.
4. Garnish with fresh cilantro before serving.

The rich, gamey flavor of elk pairs beautifully with the sweetness of pumpkin, creating a curry that’s both comforting and unexpectedly delightful.

Tip: For an extra layer of flavor, toast the curry powder and cumin in a dry pan for 30 seconds before adding them to the dish.

Conclusion

We hope these 20 savory ground elk recipes inspire your next hearty meal! Whether you’re a seasoned elk enthusiast or new to cooking with this versatile meat, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these delicious ideas handy. Happy cooking!

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