Elk Parmesan Patties – An Easy Italian-Inspired Ground Elk Recipe
Let’s celebrate the grind — Elk Parmesan. Ground elk is one of the most versatile wild game proteins, making it a staple in any hunter’s kitchen. Whether you grind elk straight for a lean, bold flavor or blend in beef fat, suet, or pork for added richness, ground elk adapts beautifully to countless recipes. From burgers and tacos to meatballs and casseroles, it’s a true culinary multitool—and these Elk Parmesan patties prove just how crave-worthy ground game can be.
Ground elk delivers rich flavor with less fat than beef, making it ideal for breaded and baked dishes like elk parmesan. The meat holds seasoning well, cooks quickly, and pairs beautifully with Italian flavors like parmesan cheese, marinara sauce, and herbs.
This Italian-inspired elk parmesan recipe transforms seasoned ground elk into crispy, golden patties. Each patty is dipped in egg wash, dredged in a cheesy breadcrumb mixture, and lightly fried before being baked in sauce and topped with melted cheese. The egg wash acts as a binder, locking in flavor and creating a satisfying crunch with every bite.
These elk parmesan patties are quick enough for busy weeknights and impressive enough for entertaining. Serve them over pasta, alongside garlic bread, or with a crisp green salad for a complete wild game dinner that feels both comforting and elevated.
More Ground Elk Recipes to Add to Your Wild Game Arsenal
If you enjoy this elk parmesan recipe, ground elk opens the door to endless possibilities—elk burgers, meatloaf, enchiladas, tacos, and meatballs. Building a rotation of reliable ground wild game recipes ensures you’re always ready to turn your harvest into memorable meals.
More Weekly Wild Game Inspiration
Love wild game? Follow NevadaFoodies on Instagram and Facebook for weekly elk, venison, and antelope recipes, plus tips and kitchen inspiration.
Preheat the oven to 375 degrees.
In a bowl combine the ground elk, freshly chopped parsley, granulated garlic powder and kosher salt.
Shape into 4 individual patties about ¾” inch thick.
Add the eggs and water to a bowl and lightly beat until blended. In another bowl combine the seasoned breadcrumbs and grated Parmesan cheese. Dip each elk patty into the egg wash and then press into breadcrumbs coating both sides. Set aside when done.
Heat a large skillet over medium heat (about 350° F) and add the canola oil. When the oil is hot, carefully set the breaded elk patties into the skillet. Brown on both sides about 2-3 minutes per side.
Add the marinara sauce to the bottom of a 10” cast iron skillet or 8×8” baking dish and arrange the patties evenly in the sauce. Top each patty with a slice of fresh mozzarella cheese. Bake in the oven for 30-35 minutes until bubbling hot.
Serve the elk parmesan patties with pasta and garnish with freshly chopped parsley.
Ingredients
- 1 1/2 lbs ground elk
- 1 tbsp flat leaf parsley, finely chopped
- 2 tsp granulated garlic powder
- 1 tsp kosher salt
- 3/4 cup Italian seasoned breadcrumbs
- 1/4 cup parmesan cheese, grated
- 2 eggs + 1 tsp water, lightly beaten
- 1/2 cup canola oil
- 3 cups marinara sauce
- 8 oz fresh mozzarella
- flat leaf parsley, finely chopped for garnish
Instructions
- Preheat the oven to 375 degrees.
- In a bowl combine the ground elk, freshly chopped parsley, granulated garlic powder and kosher salt. Shape into 4 individual patties about ¾” inch thick.
- Add the eggs and water to a bowl and lightly beat until blended. In another bowl combine the seasoned breadcrumbs and grated Parmesan cheese. Dip each elk patty into the egg wash and then press into breadcrumbs coating both sides. Set aside when done.
- Heat a large skillet over medium heat (about 350° F) and add the canola oil. When the oil is hot, carefully set the breaded elk patties into the skillet. Brown on both sides about 2-3 minutes per side.
- Add the marinara sauce to the bottom of a 10” cast iron skillet or 8x8” baking dish and arrange the patties evenly in the sauce. Top each patty with a slice of fresh mozzarella cheese. Bake in the oven for 30-35 minutes until bubbling hot.
- Serve the elk parmesan patties with pasta and garnish with freshly chopped parsley.
Bring Wild Game to Your Table
Looking for more ways to turn ground wild game into unforgettable meals? My Wild Game Cuisine Cookbook is packed with easy, flavorful recipes featuring elk, venison, antelope, and more. From weeknight dinners to special occasions, these recipes are designed to help you make the most of every harvest—one delicious story at a time.
This is a 10 out of 10 Recipe! Thanks Kristy!.
Only thing we did different after pan frying the parmesan crusted elk patties, is we melted the mozzarella cheese over the top of our elk parmesan patties for 10-12 minutes at 385 F and heated up Rao’s marinara sauce in a pan to spoon over a bed of Fettuccine pasta and the elk parmesan patties. (Didn’t want to heat up the house for 35 minutes with the oven and I don’t have a Traegar pellet grill.