I grew up in a hunting family. Living in a city, a few states away limits my access to that amazing wild game. Imagine my excitement when a friend surprised me with a cooler of venison and elk from his fall hunting trip! Ooohhhh!
One of the delightful goodies was two points of ground elk meat.
Elk meat is similar to ground beef with a subtle hint of venison (some may say ‘gamey’) and offers a great source of iron, vitamins and minerals. Use it where you would use typical ground beef. Elk is pretty lean so it’s best to not overcook. I used it in a casserole where it simmers in juices and spices so there’s less worry about this.
A classic Picadillo dish is ground beef with green olives and raisins in a simple tomato sauce. I love the flavor profile of the olives with the ‘lil pops of sweetness. Simply substituting ground elk for beef keeps all those wonderful flavors with less fat than regular beef.
Use beef if you have it, no judgment here because elk is not the easiest meat to get your hands on.
Happy eating
~Monique
Elk Picadillo
2 tablespoons ghee, avocado or olive oil (for dairy-free, choose an oil over ghee)
1 small onion, diced
1 bell pepper, diced (can be green, red or yellow)
1 pound ground elk, venison or beef
2 garlic cloves, minced
1/2 cup pimiento-stuffed green olives, sliced
1/4 cup golden raisins
1 tsp ground cumin
1-2 tsp salt
pepper to taste
1 teaspoon dried oregano
1 bay leaf
8-ounce can of tomato sauce
1/2 cup beef broth or water
Fresh parsley to top
Melt the ghee over medium heat. Saute the onions and bell peppers for just about 5 minutes to soften.
Add the ground meat, breaking it up as it browns with a wooden spoon or meat chopper. Make a hole in the middle of the pan and add the minced garlic, salt and pepper, allow to saute for 30 seconds then mix everything together.
Add in the sliced olives, raisins, cumin, oregano, bay leaf, tomato sauce and the beef broth or water. S simmer for 10-15 minutes to allow the flavors to meld. This should be a little bit ‘saucey’; let it simmer a bit longer if it’s too liquidy or add a bit more broth if it’s too dry.
Taste, adjust seasonings and top with fresh parsley. Serve with a side of quinoa or a side salad.