Whats cooking for breakfast, lunch or dinner? Try elk burger with sweet potato home fries and eggs.

INGREDIENTS

• 1  pound ground elk (burger or sausage)
• 2 medium sweet potatoes (1/4 inch cubes)
• 1  onion (chopped)
• 1 bell pepper (chopped)
• 4-6 eggs (cooked your favorite way)
• 4 tablespoons butter
• Olive oil
• Salt and pepper

DIRECTIONS
1) Add elk to cast iron skillet and cook until browned. Remove meat from skillet and set aside.

2) Add butter to cast iron skillet and proceed to sauté chopped onion and bell pepper until soft and translucent. Add cubed sweet potatoes and continue to cook until soft, approximately 10 minutes. Add cooked elk burger to potatoes, onion and bell pepper. Stir and cook on low heat. Add salt and pepper to taste.

3) Cook your eggs any way you like them. My favorite way is to scramble the eggs and add directly into the elk and potatoes, but some like their eggs scrambled and on the side. It’s best to make them any way you want too. This is a great dish for cooking out while camping. Throw it in a tortilla and make it a breakfast burrito. Yum.

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Boiling your bell peppers prior to cooking on the BBQ is what really makes this dish a success. The sweetness of the pepper and the elk meat, the carmelized onion infused by the BBQ… and then top it off with melted cheese. Wow… It’s delicious.

INGREDIENTS

• 1 lb Elk burger
• 5 bell peppers (Red, Yellow or Orange)
• 1 1/2 cup Basamati Rice (pre-cooked)
• 3 cloves garlic
• 1 medium yellow onion
• 1 cup mushroooms
• 1 cup tomatoes or canned tomatoes
• 1/2 cup Marsala Wine
• 5 Slices Swiss Cheese or Mozzarella Cheese
• 1 tablespoon oregeno
• 1 tablespoon Worcestershire
• Salt and pepper

Bring large pot of water to boil on high heat. While water is boiling, cut the top off peppers and remove seeds. Add salt to boiling water and submerge peppers in water until their flesh is soft, about 4-5 minutes. Remove from water and set aside.

Heat 4 tablespoons of olive oil in large cast iron skillet. Add and cook chopped onions, mushrooms and garlic until soft and translucent. About 5 minutes. Add chopped tomatoes and cook for 1 minute. Add Marsala wine to mixture and cook for another 3 minutes. Remove mixture from skillet and set aside.

Place skillet back on heat and continue to cook the Elk burger until done. Remove and set aside to cool.

Pre-heat the barbeque to high temperature.

Add the meat and rice to the onion-mushroom-tomato mixture. Add the oregeno, Worcestershire, salt and pepper and stir. Place cooled peppers next too each other on a large piece of tinfoil. Pull tinfoil around the sides of the peppers so that they are held tightly together. Stuff meat mixture into each pepper until topped off. Place a piece of Swiss Cheese ontop of each filled pepper. Finish by placing the Pepper ‘top’ or ‘lid’ over Swiss Cheese.

Place peppers in tinfoil direct on BBQ. Close lid and cook for 12-15 minutes or until cheese is full melted. I also prefer to have my peppers cooked directly on the grill. You can always remove the peppers from the foil once the meat is warm and continue to cook on direct heat.

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What’s for dinner? Why not something simple like olive elk meatloaf with horseradish mashed potatoes and brown gravy? Trust me… it’s tasty and the leftovers the next day are even better!

INGREDIENTS

• 1 1/2 pounds ground Elk
• 3.8 oz sliced black olives
• 1 cup seasoned croutons crushed
• ½ cup chopped onion
• 2 tablespoons creamy horseradish
• 1 egg
• 1 teaspoon garlic powder
• Salt and pepper

DIRECTIONS

1) In a large bowl combine ground elk, olives, crushed croutons, onion, horseradish and seasonings. Form into a loaf and place into a baking dish.

2) Cover with tinfoil and bake at 375 degrees for 40-45 minutes. Remove tin foil and continue cooking for approximately 10 minutes or until your meat is thoroughly cooked. Remove from over, let rest for 5 minutes and serve with mashed potatoes and brown gravy.

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Gourmet cuisine can be made in minutes like this elk sausage tomato and rice soup.  I threw this together using leftover cooked sausage and leftover cooked rice. Add a can of tomatoes and a can of chicken broth and you have a hearty and flavorful soup.

INGREDIENTS

• 1 cup cooked elk sausage
• 1 cup basmati or short grain rice
• 1 – 14.5 oz can stewed tomatoes
• 1 – 14.5 ounce chicken/beef or vegetable broth

DIRECTIONS

1) In a large pot add stewed tomatoes, elk sausage and broth. Cook on medium-high heat for 15 minutes or until soup is hot.

2) Add 1 cup of cooked rice to bowl. Top with sausage tomato soup.

3) Top with fresh parmesan or shredded cheese. Oh also tastes great with Chipotle Tabasco. YUM!

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Friday night dinner and a movie called for a great bottle of red and some Italian elk sausage spaghetti with garlic noodles… oh, and the movie of choice – Sherlock Holmes.

INGREDIENTS

• 1 pound ground Italian elk sausage
• 24 oz spaghetti sauce (tomato & basil)
• Spaghetti noodles
• 4 or 5 garlic cloves
• 4 tablespoons butter
• Fresh basil
• Bottle of Dry Cabernet

DIRECTIONS

1) Add elk sausage to skillet and cook until browned. Remove meat from skillet and set aside.

2) Deglaze the skillet with 1 cup of your favorite dry red wine. Add your favorite jar of tomato sauce to red wine and simmer on low heat.

3) Boil spaghetti noodles, drain and set aside.

4) In the same pan, add 4 tablespoons of butter and chopped garlic. Sauté garlic being sure not to burn. Add noodles to butter and garlic and stir. Remove from heat.

5) Place noodles on plate, add tomato sauce, elk sausage, fresh basil and top with parmesan cheese.

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