Let’s celebrate the grind – Elk Parmesan. Ground game reigns supreme as the hunter’s protein multitool. You can grind elk 100% straight for the true connoisseur, add a touch of beef fat or suet for extra juiciness or toss in a bit of pork for the bacon lover. Whichever way you grind it, you end up with versatility limited only by your culinary imagination—grilled burgers, meatloaf, tacos, enchiladas, meatballs and more—and you can never have too many game recipes in your arsenal.
My elk parmesan patties are another great ground elk recipe to have in the lineup. They’re quick and easy to prepare and convenient for most all occasions. They’re fit for a party of one or a party of many. But more importantly—they’re mouthwatering delicious.
An Italian inspired Parmesan dish with a ‘tasty twist’ is what’s for dinner. Each packed elk patty gets a quick dip in egg wash and then dredged in a blend of cheesy breadcrumbs before lightly frying to a golden brown. The egg wash is used as a binder to secure the breadcrumbs in place while frying – adding an additional layer of flavor with every bite. Add the cheese and set in the sauce – baking until bubbling hot. Serve alongside your favorite pasta for a filling and flavorful Spin on ground game.
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.
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Browse my simple ways to prepare your elk harvest with more mouthwatering elk meat recipes including elk appetizers, casseroles, steaks, stews, burgers and more. Most of my elk recipes also work with venison and other wild game.
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.
Celebrate your harvest from the field to the dinner plate with my favorite Wild Game Cooking and Kitchen Essentials – because every meal tells a story.
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