With two more cow tags to fill this year, I’m still working on making a dent in the freezers from last years elk harvest. Of course, I wouldn’t mind if we need to buy another freezer to add to the collection that we already have. With that in mind, I’m continuing to work on more and more ground meat recipes for the website. This elk meat sauce and polenta recipe is just one more that is so quick and simple to make but won’t let you down in flavor.
Substitute ground venison or antelope
Served 4
Ingredients
- 1 pound ground elk meat
- 1 white onion, chopped
- 8 ounces mushrooms, sliced
- 1 clove garlic, finely minced
- 2 tablespoons unsalted butter
- 1 teaspoon oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon white pepper
- 2 cups marinara sauce or spaghetti sauce
- fresh basil leaves, roughly chopped
- shaved Parmesan cheese
Quick Polenta
I followed an easy microwave recipe for quick polenta from Golden Pheasant. Simply mix the polenta, water and salt in a pyrex bowl or pan. Cover with plastic wrap and microwave for 8 minutes. Remove and stir until blended. Cover and microwave for another 3 minutes. Remove from microwave and stir in butter and Parmesan cheese.
- 3/4 cup polenta
- 3 cups water
- 1/2 teaspoon sea salt
- 2 tablespoons unsalted butter, divided
- 1/2 cup grated Parmesan cheese
Directions
Heat a skillet over medium heat and melt 2 tablespoons butter. Saute onions, mushrooms and garlic until the onions are softened. Remove from heat. Add ground elk meat to skillet and cook until browned. While browning the meat, stir in oregano, salt and pepper. Push the meat to the side of the skillet and add the marinara sauce. When the sauce is warmed, mix together the elk meat, onions and mushroom mixture. Reduce heat to low.
Heat a cast iron griddle or skillet over medium heat and melt remaining butter. Add heaping spoonfuls of the polenta to the griddle and cook until browned and crispy on one side. Turn and continue to brown on the other side. Remove when done.
Serve polenta with elk meat sauce and garnish with shaved Parmesan cheese and fresh basil.
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