Cook up comfort for your family this fall with a basic combination of braised elk, mild pork sausage, beans, onion and a few other ingredients. Top each bowl off with toasted homemade croutons a bit of grated Parmesan cheese and serve with sliced french bread.
And like all recipes, use this as a base and then simply modify where needed. I would use elk sausage in place of pork sausage if I had it. I would have used dried beans in place of canned, but I didn’t have the time. I could have used homemade tomato sauce, but I ate all of it already hahahaha. Enjoy, Kristy
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- 2 pounds elk, cut into 1 inch cubes
- 1 pound mild pork sausage links (5 to 6)
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 (15 ounce) cans cannellini beans
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon kosher salt
- 5 thyme sprigs
- 2 bay leaves
Preheat oven to 300° F.
Heat a Dutch oven or heavy stock pot over medium heat and add oil. Working in batches brown the cubed elk meat, remove and set aside when done. Add the sausage links and brown on all sides. While cooking the sausage links, add the onions and garlic being sure to stir often. Carefully add remaining ingredients to the pot along with the braised elk meat. Cover with a lid and bake for 5-6 hours. (Note: if you prefer a more dense dish, simply remove the lid during the last 30 minutes of cooking. This will help with the evaporation of any remaining liquid.)
Serve each bowl with toasted homemade croutons, sliced french bread and a bit of grated Parmesan cheese.
We have had great success with our self published “Wild Game Cuisine Cookbook: a collection of wild game recipes featuring elk, venison, antelope, bison and waterfowl.” Featuring over 115+ wild game recipes from my personal collection. And with every cookbook purchased, each copy will be signed. Thank you again. If it wasn’t for all of you and all of your support, I wouldn’t have published this cookbook. ~ Kristy
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