Ground Elk Tacos With Bbq Vegetables Recipes

GROUND ELK TACOS WITH BBQ VEGETABLES

Steps:

• Add 1 tablespoon of olive oil and garlic clove in a skillet over medium heat. Add ground elk and cook for five minutes or until meat begins to brown. Add salt, garlic powder, cayenne pepper, chipotle pepper and cumin to the elk meat. Continue to stir until thoroughly cooked. Turn heat to low and add ½ bottle of the beer to your elk meat. Continue to cook on low while you BBQ your vegetables.
• Pre-heat barbecue to high temperature.
• Coat green onions, tomatoes, sliced onion with olive oil and salt. Place vegetables direct on grill. Turn vegetables as needed until they become slightly charred. While cooking your vegetables, place flour or corn tortillas direct on grill and cook about 1 minute on each side until warm. Remove vegetables and tortillas from grill when ready.
• Place tortilla on plate, add a heaping spoonful of elk burger, add a few red onions, green onion and cooked tomato. I like to then add a few mild green chilies, some shredded cabbage and sliced radish for the additional crunch. Enjoy... I know we did!

SHRIMP TACOS WITH CRUNCHY VEGETABLES

Steps:

• Combine first 10 ingredients in a non-reactive bowl. Toss and set aside.
• Saute corn tortillas in olive oil until a little crisp.
• Divide shrimp mixture evenly between the tortillas, garnish with lettuce, roll/fold, and serve.

ELK SHEPHERD'S PIE

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash with salt, pepper, 2 tablespoons butter, and half-and-half; set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Meanwhile, stir together the elk meat, Italian seasoning, salt, and pepper in a skillet over medium-high heat until crumbly and no longer pink, about 5 minutes. Spread the cooked elk meat into a 9-inch pie plate or baking dish and return the skillet to the stove over medium heat.
• Place the onion, parsnip, and garlic powder in the skillet, season to taste with salt and pepper, and cook until the turnip has softened, about 10 minutes. Stir in the mixed vegetables and cook an additional 5 minutes, then spread in the pie plate over the elk. Finally, spread the mashed potatoes evenly over the top, and brush the melted butter on the potatoes.
• Bake in preheated oven until the potatoes begin to turn golden brown, about 30 minutes. Serve hot.