Looking for a hearty meal that will stick to your bones and give you a little extra added kick? Try this Mexican cornbread elk casserole served with some fresh cilantro and pickled jalapeno’s. Remember you can substitute any burger whether wild game or beef.

INGREDIENTS

• 1 – 8 oz package of cornbread mix
• 1lb cooked elk hamburger
• 1– 14.5 oz canned creamed corn
• 1 – 14.5 oz canned corn
• 1/2 cup Pickled jalapenos chopped
• 2 cloves garlic
• 1 medium onion diced
• 1 yellow bell pepper diced
• 2 cups shredded Mexican cheese blend
• Fresh cilantro chopped
• 2 tablespoons olive oil
• 2 tablespoons cumin
• 1 teaspoon cayenne pepper
• Salt and pepper to taste

DIRECTIONS
1) Preheat the oven based on the cornbread package. Spray non-stick cooking spray in a 9 x 13 inch pan.

2) Add olive oil to pan on medium-high heat. Sauté garlic, onion and yellow bell pepper until vegetables are soft and onion is translucent. Remove from heat.

3) Add elk meat and cook until browned. Add onion, garlic, bell pepper, both cans of corn, cumin, cayenne pepper, salt and pepper. Turn heat to low and simmer for about 5 minutes. Add chopped cilantro, stir and remove from heat.

4) Spoon thin layer of cornbread on the bottom of pan. Top with meat mixture then add 1 cup of cheese. Spoon the rest of the cornbread mixture on top and bake according to the cornbread package.

5) During the last few minutes of cooking, top the cornbread with the remaining cheese. Continue to cook until cheese is melted. Top with a dollop of sour cream, sliced pickled jalapeno and fresh cilantro.

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It’s Sunday afternoon, cloudy, wet and cold.  Perfect day for making a pot of chili.
Recently published recipe on RecipeZaar.

INGREDIENTS

• 4 tablespoons vegetable oil
• 2 lbs ground Elk
• 4 – 14.5 ounce cans diced tomatoes
• 2 tablespoons tomato paste
• 1/2 bottle dry red wine
• 1 large onion
• 1 yellow bell pepper
• 5 stalks celery
• 5 cloves garlic
• 1 cup water

CHILI SEASONING (warning may be hot for some)

• 1 teaspoon ground cayenne
• 1 teaspoon ground chipotle chili
• 1 teaspoon garlic powder
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 1 tablespoon brown sugar
• salt and pepper to taste

ADDITONAL

• chopped onion (red, white or green)
• dollops of sour cream
• diced cilantro
• fresh diced tomatoes
• grated cheese
• chili peppers
• hot sauce (chipotle tobasco – Yum)

DIRECTIONS
Heat heavy stock pot with 2 tablespoons vegetable oil. Add ground elk and cook throughly until the meat has browned. Remove all elk to a seperate bowl.

Add addtional 2 tablespoons vegetable oil, onions, celery, peppers and garlic. Saute until onions are translucent and soft. 5-6 minutes.

Add 1/2 bottle red wine direct stock pot and vegetables. Deglaze being sure to get all bits on the bottom of the pot.

Add cooked elk meat, tomatoes, tomato paste, chili seasonings and cup of water.

Simmer chili for 2-3 hours being sure to stir periodically.

What do you do if you have leftover chili… You can always make Chili Cheese Dogs, Sloppy Joes, Chili Enchilidas, Chili Tacos, Chili Cheese Fries or Chili Stacked Potato Skins.

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I want to be honest and let you know that when you make these Raviolis … you’ll be addicted, craving them for breakfast, lunch and dinner. I know just looking at them I’m getting hungry.

Be creative with this recipe. I’d like to try sweet potatoes with elk or substitute the elk sausage with antelope, goose or duck. Maybe add a twist and try an Italian version or a Mexican version. Whatever you place in the center of these little wraps – will be magical when they come out of the oven!

INGREDIENTS

• 1 cup elk sausage or burger
• 1 package round or square pasta wraps (example: Azumaya)
• 2 tablespoons butter
• 4 garlic cloves
• 2 cups zucchini
• 8-10 sage leaves
• 2 shallots
• 4 green onions
• 2 tablespoons olive oil
• 1 egg beaten plus 1 teaspoon water

DIRECTIONS
1) Cook elk sausage or burger thoroughly and remove from heat and set aside.

2) Melt butter in a large skillet on medium-high heat. Add chopped garlic, zucchini, sage leaves, shallots and green onions. Sauté until zucchini and shallots become caramelized. Remove from heat.

3) Add elk meat, cooked vegetables and 2 tablespoons olive oil into a food processor. Pulse mixture for about 10 seconds.

4) Place 2 tablespoons of stuffing in the center of each wrap. With a pastry brush, wet the outer edges with the egg wash. Place a second wrap on top of the stuffing and press edges together with a fork or your finger. Place raviolis on non stick cookie sheet. Brush tops of raviolis with olive oil before baking.

5) Place cookie sheet into preheated 375 degree oven. Cook for 10-12 minutes or until they become brown.

6) Remove from oven and serve with your favorite Alfredo or Marinara Sauce.

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