If you’re planning to throw a wild game feast celebrating the spoils of your fall elk harvest, don’t overlook a few finger foods, or in more fashionable terms, Hors d’oeuvres.
These savory bites are served in small portions and designed to be eaten by hand, keeping your guest’s cravings sustained and their taste buds tingling until the main course is ready to be devoured.
Elk chimichangas and crispy Elk taquitos are a few of my favorite Hors d’oeuvres that use similar ingredients and seasonings, making the prep work and cook times less of a hassle when entertaining friends and family.
Heat olive oil in a large skillet over medium heat and add the diced onion, sautéing for 3-4 minutes. Add the chopped elk meat, cooking until lightly browned, about four to five minutes. Stir in the ancho chile powder, cumin, coriander, granulated garlic powder and kosher salt, then cook for an additional one to two minutes. Remove from heat.
Wrap the corn tortillas in a damp paper towel and microwave for one minute or until they are warm and pliable. Place the tortillas in a clean kitchen towel to keep them warm.
Stir in the ancho chile powder, cumin, coriander, granulated garlic powder and kosher salt, then cook for an additional one to two minutes. Remove from heat.
Set one corn tortilla on a work surface and spread the elk meat in the center, then roll it up tightly. Secure the seam shut with a toothpick and set aside. Cover with a towel and continue to assemble the remaining tortillas.
Heat the vegetable oil in a skillet over medium heat until 350° F. Cooking in batches, fry three to four taquitos for about one to two minutes until golden brown. Remove and set on paper towels to drain. Remove toothpicks, top with grated parmesan cheese and cut in half to serve.
Ingredients
- 1 lb elk top round or similar cut, thinly sliced and chopped
- 1 small yellow onion, finely diced
- 2 tsp ancho chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp granulated garlic powder
- 1/2 tsp kosher salt
- 2 tbsp extra virgin olive oil
- 1 1/2 cups vegetable oil
- 2 tbsp grated parmesan cheese (optional)
- 10 corn tortillas
- toothpicks
Instructions
- Heat olive oil in a large skillet over medium heat and add the diced onion, sautéing for 3-4 minutes. Add the chopped elk meat, cooking until lightly browned, about four to five minutes. Stir in the ancho chile powder, cumin, coriander, granulated garlic powder and kosher salt, then cook for an additional one to two minutes. Remove from heat.
- Wrap the corn tortillas in a damp paper towel and microwave for one minute or until they are warm and pliable. Place the tortillas in a clean kitchen towel to keep them warm.
- Set one corn tortilla on a work surface and spread the elk meat in the center, then roll it up tightly. Secure the seam shut with a toothpick and set aside. Cover with a towel and continue to assemble the remaining tortillas.
- Heat the vegetable oil in a skillet over medium heat until 350° F. Cooking in batches, fry three to four taquitos for about one to two minutes until golden brown. Remove and set on paper towels to drain. Remove toothpicks, top with grated parmesan cheese and cut in half to serve.