The perfect appetizer for impressing your dinner guests has to be Mushrooms stuffed with ground elk, barbequed sweet onion and smoked mozzarella cheese hot out of the oven. I would have to say… Yum! Remember too that you can always substitute other meats for these recipes such as ground sausage.

INGREDIENTS

• 1 cup cooked ground elk
• 2 tablespoons butter
• 25-30 mushrooms
• 1 sweet onion
• 1 tablespoon garlic powder
• 1 cup shredded smoked mozzarella cheese
• ½ cup shredded mozzarella
• fresh thyme
• salt
• olive oil

Makes approximately 25-35

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 both mozzarella cheeses. 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 thyme. Cook mushrooms for 10-12 minutes or until stuffing is warm. Remove from oven and enjoy!

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It’s all about Portion Control these days, so I cooked up some Mini Elk Calzones with ground elk, mushrooms, oregano, ricotta cheese and creamy Alfredo sauce.

INGREDIENTS

• .5 lb ground elk
• 1 cup mushrooms
• ¼ cup onion
• 1 tablespoon garlic powder
• 1 tablespoon oregano (dried)
• ½ cup Ricotta cheese
• Salt and pepper
• 1 sheet puff pastry (defrost prior to cooking)
• 1 egg beaten plus 1 teaspoon water
• Creamy Alfredo sauce

Makes 10-12

DIRECTIONS
1) Add 2 tablespoons grape seed oil to skillet and cook ground elk, mushrooms and onions over medium-high heat. When meat has browned add garlic powder, oregano, salt and pepper. Continue to cook on low heat for 5 minutes. Remove from heat and let cool. Once the meat has cooled, add ricotta cheese.

2) Heat oven to 400 degrees.

3) Place pastry sheet on a lightly floured cutting surface and flatten with a rolling pin. Use a glass with a 2 ½ inch diameter and cut 10 – 12 circles. Add pastry rounds to non stick cookie sheet.

4) Measure out about 1 teaspoon of the elk stuffing and place on half of each pastry circle. Fold the pastry over the stuffing and press closed. It’s OK if it doesn’t close all of the way.

5) Brush the tops of the pastry calzones with the egg wash. Add some fresh parmesan and some chili flakes to the tops of each. Place in oven and cook for 10 minutes or until pastry is browned.

6) Remove from oven and serve with your favorite creamy Alfredo sauce. Enjoy!

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Flaky pastry surrounding taco flavored elk with onions and tomatoes infused with spicy cumin and chipotle chili seasonings… and then topped with creamy and fresh guacamole. Can you say YUM?

INGREDIENTS

• 1 cup elk burger or regular hamburger
• 1/2 cup tomatoes
• 1/2 cup white onion
• 4 green onions
• 1 cup shredded Mexican cheese
• 1 avocado
• 1 tablespoon cumin
• 1 teaspoon chipotle chili pepper
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 sheet puff pastry (defrost prior to cooking)
• 1 egg beaten plus 1 teaspoon water

DIRECTIONS
1) Cook elk burger in large skillet on medium-high heat. When meat has browned, add diced tomatoes, diced white onion and diced green onion. Also stir in cumin, chipotle chili pepper, garlic powder and salt. Continue to cook on low heat for 5 minutes. Remove from heat and let cool. Once the meat has cooled, add cheese and stir.

2) Heat oven to 400 degrees.

3) Place pastry sheet on floured cutting surface. Take meat mixture and add on top of the pastry spreading out evenly. Begin to roll meat and pastry forming a pinwheel.

4) Use a sharp knife and cut pastry roll into 1 inch rounds. Place pinwheel rounds non stick cookie sheet.

5) Brush outer edges of pastry with egg wash. Place in oven and cook for 10-12 minutes or until pastry is browned.

6) Remove from oven and serve with guacamole, diced green onion and a few tomatoes. Enjoy!

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Mini stuffed bell peppers are great for appetizers or perfect for a meal.

INGREDIENTS

• 12-14 small bell peppers (Red, Yellow or Orange)
• 1 cup cooked elk or elk sausage
• 1 cup brown Basmati rice (pre-cooked)
• 14.5 oz Italian stewed tomatoes
• 1/2 cup ricotta cheese
• 3 cloves garlic
• 1 tablespoon Worcestershire
• 2 tablespoon oregano
• Salt and pepper

DIRECTIONS
1) 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 2-3 minutes. Remove from water and set aside.

2) Heat 4 tablespoons of olive oil in large cast iron skillet. Add chopped onion and garlic until soft and translucent. About 5 minutes. Add the can of stewed tomatoes, oregano, Worcestershire and salt and pepper to taste. Cook on medium-low for 10 minutes. Remove mixture from skillet and set aside.
Pre-heat the barbeque to high temperature.

3) Add the meat, rice and ricotta cheese to the tomato mixture. Place cooled peppers next to 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.

4) Place peppers in tinfoil direct on BBQ. Close lid and cook for 12-15 minutes.

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Thanks goes out to Sandee for this White Cheddar Cheese Potato Gratin recipe. I made it Friday night and used the leftovers in another Elk Meat Pie. It was amazing!

INGREDIENTS

• 2 1/2 cups whipping cream
• 3/4 cup finely chopped shallots
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
• 2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)
• Mixed Italian cheeses

DIRECTIONS
1) Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish.

2) Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Top with Italian cheese mix.

3) Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.

Thank you,

Sandee S.
Nevada Property Mortgage LLC

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