Have you ever grilled your lettuce? I have to say it adds a totally different dimension when making a salad. Romaine lettuce is the best to use. You simply slice it in half, drizzle it with a bit of olive oil and season with salt and pepper. Then throw it on the grill for a minute being sure to turn and grill on the other side. Remove and your done.
Not every recipe I post makes for the best photos, but some of these recipes I want to share since they are quick and still allow you to really enjoy using up your wildgame. Along with grilling the lettuce, I grilled some spring onions and a few Roma tomatoes to add to the salad.
I should have called this a ‘Mexican Taco Salad’ since I used similar spices to my ground elk that I use in all my taco meat.
When you’re ready, plate your grilled romaine lettuce, add some onions and tomatoes and your ground elk. Cut everything up, top with a little shredded cheese, maybe a few black olives and some salsa…. or in my case, I drizzled a little thick balsamic vinegar… Dinner is served.
- 1lb ground elk
- 3 romaine lettuce heads, halved lengthwise
- 6 spring onions
- 2 Roma tomatoes, cut in half
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon mexican oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- olive oil
Slice romaine lettuce and tomatoes in half. Drizzle a little olive oil over lettuce, tomatoes, spring onions and season with a pinch of kosher salt and black pepper. Heat a skillet over medium heat and add a tablespoon of olive oil. Add ground elk to skillet and cook until browned. Add chili powder, garlic powder, oregano, cumin and kosher salt. Stir together and remove from heat when done. Heat up your outdoor grill. When the grill is nice and hot, gently place the romaine lettuce halves, tomatoes and spring onions direct on the grill. Turn lettuce, tomatoes and onions after 1 minute. Continue to grill for another minute. Remove from heat and serve with ground elk. Garnish with shredded cheese, a few black olives and your favorite dressing.