Ground Elk Casserole Recipes

JOHNNY MARZZETTI WITH GROUND VENISON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a glass 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, heat canola oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook, stirring to break apart, until browned and cooked. Drain off any excess oil, then stir in onion and green pepper. Cook for a few minutes until the onion softens, then stir in tomato paste, diced tomatoes, and water until combined. Season with salt, garlic powder, and pepper. Stir together drained macaroni and tomato sauce and pour into prepared baking dish.
• Bake in preheated oven for 45 minutes, then sprinkle evenly with shredded Cheddar cheese, and continue baking until the cheese is bubbly and browned, about 15 minutes.

GROUND ELK CASSEROLE

Steps:

• Preheat your oven to 350 degrees.
• In a Large dutch oven Brown Elk, onion, garlic and green pepper in your skillet with 1 tablespoons Olive Oil until fully cooked. Drain the meat mixture and rinse with hot water, this helps remove any "game" taste your meat may have.
• Return to your pot and season with salt and pepper. Add in the tomatoes, corn, beans, cooked pasta, and chili powder. Mix well.
• Top with shredded cheese.
• Bake at 350 degrees for 35 minutes until cheese is melted and it's hot through.

ELK SHEPHERD'S PIE

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash with salt, pepper, 2 tablespoons butter, and half-and-half; set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Meanwhile, stir together the elk meat, Italian seasoning, salt, and pepper in a skillet over medium-high heat until crumbly and no longer pink, about 5 minutes. Spread the cooked elk meat into a 9-inch pie plate or baking dish and return the skillet to the stove over medium heat.
• Place the onion, parsnip, and garlic powder in the skillet, season to taste with salt and pepper, and cook until the turnip has softened, about 10 minutes. Stir in the mixed vegetables and cook an additional 5 minutes, then spread in the pie plate over the elk. Finally, spread the mashed potatoes evenly over the top, and brush the melted butter on the potatoes.
• Bake in preheated oven until the potatoes begin to turn golden brown, about 30 minutes. Serve hot.

VENISON TACOS

Steps:

• Place a large saucepan on a medium heat and pour in the vegetable oil.
• Add the chopped red onion and red pepper, cook for 5 minutes until softened.
• Then add the garlic, smoked paprika, cumin and tomato paste, stir to combine and cook for 2 minutes.
• Next add the ground venison, brown the venison in the pan for 5 minutes. Once browned pour in the venison stock and bring to a simmer.
• Place a lid on the saucepan and cook slowly for 45 minutes.
• When the venison is cooked, season with salt to taste then prepare to build the tacos. Into a tortilla adda layer of sliced lettuce then top with a large spoonful of the cooked venison.
• Top the tortilla with avocado, pickled jalapeños, coriander leaves, sour cream and a squeeze of lime.
• Serve hot or cold with additional salsa for a healthy no-fuss meal at any time of the day.