With just a few pieces of elk meat leftover from an earlier recipe, I cooked up this amazing, flavorful and completely 100% low fat, Elk backstrap panini with smoked gouda, bacon and tomato.

INGREDIENTS

• Sliced elk backstrap or sirloin
• 4 slices of your favorite bread (I used a rosemary sourdough)
• sliced tomato
• smoked gouda cheese
• 4 slices cooked bacon
• 1 tablespoon butter

DIRECTIONS
1) Heat cast iron grill pan on medium-high heat. Butter both sides of your bread and place one side down on pan. Bread will be quick to cook – when browned, turn to other side and add sliced elk meat, bacon, tomato and cheese to one side of sandwich.

2) Add the other side of bread to the top of sandwich and push down gently with a spatula to heat meat and melt cheese. Turn sandwich to the other side to continue cooking being sure to press down gently for grill marks.

3) Remove sandwich from heat and enjoy.

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Here is a not so boring pizza recipe with elk Italian sausage, ricotta cheese, tomato sauce, sautéed mushrooms and onions, fresh oregano, basil and cherry tomatoes.

INGREDIENTS

• 1 lb Italian elk sausage
• 7.5 oz ricotta cheese
• 1 cup tomato sauce
• 1 large shallot (chopped)
• 4 cloves garlic (minced)
• ½ white onion (sliced)
• 1 cup brown or shitake mushrooms (chopped)
• Basil
• Fresh oregano
• Tomato
• Parmesan cheese
• 1 large pizza crust (example Boboli)

DIRECTIONS
1) Heat iron skillet on medium-high heat and cook elk Italian sausage until brown. Remove from heat and set aside.

2) Add 3 tablespoons of grape seed oil to the skillet. Sauté minced garlic cloves and diced shallot in pan until they begin to soften and brown. Add sliced ½ onion, sliced mushrooms and fresh oregano leaves to garlic and shallot mixture. Stir and continue to sauté until onions become translucent and soft. Generally about 10-12 minutes. Remove from heat when ready.

3) Heat oven to 400 degrees.

4) I like to take the left over oil from the pan and brush the top and bottom of my pizza crust. Place pizza crust upside down on cookie sheet and place in oven for about 5-6 minutes or until the top of the pizza crust begins to brown. Remove from oven.

5) Turn pizza crust right side up and cover the top of the crust with the ricotta cheese. Add tomato sauce, top with elk Italian sausage, and add mushroom and onion mixture and then top off with chopped basil and fresh grated parmesan cheese.

6) Place in oven and bake approximately 12-14 minutes or until cheese is melted. Remove from oven and enjoy.

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I think I’ve said this before … we absolutely love tacos whether with elk, beef, shrimp, salmon or Turkey – there’s just nothing easier that packs such a flavorful punch! Try something different tonight and barbeque your basic taco toppings: tomatoes, onions, chilies and tortillas. It’s fun, different and best of all it tastes fantastic!

INGREDIENTS

• 1 lb ground Elk Burger
• 2 tomatoes (cut in half)
• 1 onion (red or white sliced)
• 6 green onions
• mild green chilis (diced)
• flour tortillas
• cabbage or lettuce (shredded)
• 4 radishes (sliced)
• olive oil
• salt
• 1 teaspoon garlic powder
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground chipotle Chile pepper
• 1 tablespoon ground cumin
• 1 garlic clove
• 1 Bottle Beer (Recommend Dos Equis or Modelo)

DIRECTIONS

1) Add 1 tablespoon of olive oil and garlic clove in a skillet over medium heat. Add ground elk and cook for five minutes or until meat begins to brown. Add salt, garlic powder, cayenne pepper, chipotle pepper and cumin to the elk meat. Continue to stir until thoroughly cooked. Turn heat to low and add ½ bottle of the beer to your elk meat. Continue to cook on low while you BBQ your vegetables.

2) Pre-heat barbecue to high temperature.

3) Coat green onions, tomatoes, sliced onion with olive oil and salt. Place vegetables direct on grill. Turn vegetables as needed until they become slightly charred. While cooking your vegetables, place flour or corn tortillas direct on grill and cook about 1 minute on each side until warm. Remove vegetables and tortillas from grill when ready.

4) Place tortilla on plate, add a heaping spoonful of elk burger, add a few red onions, green onion and cooked tomato. I like to then add a few mild green chilies, some shredded cabbage and sliced radish for the additional crunch. Enjoy… I know we did!

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Sizzle up traditional meals with wild game meat like these green chili enchiladas that are stuffed with prime Elk filet, whole cherry tomatoes, sautéed onion and pickled jalapenos. If you don’t have elk available you can substitute with venison, antelope or beef.

INGREDIENTS

• 8oz Elk filet  (sliced and diced into 1/2 inch pieces)
• 1 white onion
• 1 cup cherry tomatoes
• 2 pickled jalapeno peppers
• 3 garlic cloves
• 1 tablespoon cumin
• 1 teaspoon chipotle pepper
• Salt and pepper
• 8-10 corn tortillas
• 8 oz can black olives (sliced)
• 1 cup shredded Mexican cheese
• 28oz green enchilada sauce

DIRECTIONS
1) Slice elk filet against the grain into ½ steaks and then cut into ½ inch pieces (NOTE: you can substitute ground elk). Heat cast iron skillet to medium-high heat. Add elk meat and cook until brown about 4-5 minutes. Remove from heat and set aside.

2) Add 2 tablespoons grape seed oil to pan and sauté minced garlic and chopped white onion until onions become translucent. Add whole cherry tomatoes and diced jalapeno peppers to garlic and onions. Add all spices including cumin, chipotle pepper and salt and pepper. Continue to cook for about 5-7 minutes until tomatoes begin to soften.

3) Add meat back to pan and stir all ingredients together. Remove from heat.

4) Dip all corn tortillas in water and place in paper towels. Heat in microwave for about 30 seconds until the tortillas become soft and easy to handle.

5) Place some of the meat filling into tortilla, roll up and place seam side down in a baking dish. I use a 9×13 inch glass pan. Pour the green enchilada sauce over all enchiladas until they are covered completely. Add shredded cheese and top enchiladas with sliced olives.

6) Place in a preheated 400 degree oven and bake for approximately 25 minutes or until the cheese begins to brown. Enjoy!

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