Looking for a ‘Sure Thing’ when impressing dinner guests? Make this: Elk sausage stuffed baby portabella mushrooms with barbequed sweet onion and smokey gouda! Top each one off with a few small chives and Walla – Perfection!

INGREDIENTS

Makes approximately 35-40

DIRECTIONS
1) Slice sweet onion in large pieces about ¼ inch thick. Season with olive oil, salt and cook direct on barbeque. Turn every 2-3 minutes for roughly 10 minutes or until the onion becomes soft.

2) In a food processor add elk meat, onion and garlic powder. Pulse ingredients together for approximately 5-10 seconds. Remove and add to bowl combining the meat mixture and grated gouda cheese. Gently stir together and set aside.

3) Melt 2 tablespoons butter in skillet over medium heat. Add all mushrooms top side down, and cook for 1-2 minutes. Flip all mushrooms and cook for another minute. Remove from skillet and place top side down on a cookie sheet.

4) Spoon roughly 1 tablespoon of stuffing into each mushroom cap and top off with some fresh chives. Cook mushrooms for 13-15 minutes or until cheese has melted. Remove from oven and enjoy!

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Gourmet leftovers

Blue cheese mushroom risotto with ‘leftover’ elk meatloaf is a simple way to turn last night’s dinner into something new and amazing for dinner tonight. If you don’t have elk, try this recipe with ground hamburger or even as a side dish without the meat… you’ll be impressed.

INGREDIENTS

• 1 cup Orzo pasta
• 14.5 oz chicken broth
• 2 tablespoons butter
• 1 cup sliced mushrooms
• ½ cup blue cheese
• Left over elk meatloaf

DIRECTIONS

1) In a medium size pan melt 2 tablespoons butter on medium-high heat. Add orzo pasta to butter and brown lightly. Once pasta has browned (not burned) add chicken broth and bring to a boil.

2) Cover and cook on low heat for 15 minutes.

3) During the last 5 minutes of cooking add sliced mushrooms, blue cheese and chopped meatloaf to pasta. Cover and continue to cook on low heat until warm.

Elk Meatloaf Recipe

INGREDIENTS

• 1 1/2 pounds ground Elk
• 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, 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 oven and let rest.

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Friday night spent outdoors next to a fire and a few shallot and blue cheese elk burgers on the BBQ.

INGREDIENTS

• 1 pound ground elk meat
• ½ pound ground elk sausage (breakfast or Italian)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons A1 Steak Sauce
• 1/2 cup smashed garlic-n-herb croutons
• 1 egg
• 1 tablespoon garlic powder
• Cracked pepper
• Soft blue cheese
• 1 red onion
• 3 medium shallots
• 2 tablespoons butter
• Salt and pepper

ADDITONAL

• Shredded lettuce
• Sesame seed hamburger buns
• Cream-style Horseradish

DIRECTIONS
1) In a large bowl, add Worcestershire sauce, A1 steak sauce, croutons, egg, garlic powder and cracked pepper to ground elk meat and sausage. Mix all ingredients by hand and then form into patties. The sizes of the patties are up to you. I typically get 4 patties out of this recipe.

2) After forming your patties, place direct on tinfoil. With your thumb, add a small indent into the center of each elk patty. This will help keep patty from shrinking when cooking.

3) Pre-heat the barbecue to high temperature.

4) Cook 7 minutes or until brown and then flip patty. Continue cooking on other side until brown – 7 minutes. Add cheese to the top of burgers during the last 2 minutes of cooking. Close lid and melt cheese.

5) Add sliced red onion and diced shallots onto a piece of tinfoil. Add butter, salt and pepper to onions. Place onions on BBQ (high heat). Cook for 10 minutes – turning onions every few minutes until brown. Continue cooking until onions become caramelized.

6) Toast buns on grill.

Top burger off with buttered onions and your favorite cream style horseradish sauce.

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