Elk Bolognese – Melanzane

This is a great simple way to use your ground elk and it works for both Dinner and Breakfast.

Ingredients :

1lbs ground elk meat

2 eggplants sliced and diced ( about ¼ thick and ½” x ½” )

½ tbls spoon red pepper

1/4tbl spoon black pepper

Salt to taste

3tbs olive oil

1 LG can tomato puree

1 SM can crushed whole plum tomato

6 thin slices provolone cheese

1/4cup grated locatelli pecorino romano ( or a good parmesan)

How to make:

1)In a large Skillet brown your elk meat with a bit of salt and black pepper, make sure you use high heat and it actually gets brown crispy ends. Remove the meat but leave the drippings in the pan. 2) Add the olive oil to the pan, add a pinch of salt  and the eggplant cover the skillet stir occasionally cook eggplant until they are almost done. 3) add in both cans of tomatoes make sure you completely crush the tomatoes in the small can . 4) Add in the red pepper, rest of black pepper 5) let the tomato eggplant mixture come to a “boil” for a couple mins then add back in the meat  combine it all well, cover it and lower heat to simmer. Let cook for about 45mins  stir occasionally 6) Add in the grated cheese stir to combine well let cook for about 5mins. 7) then add the slices of provolone on top of the sauce place cover back on until the cheese melts completely. Once its melted you can stir to combine the cheese and we are ready to serve.

Serving:

Dinner

I like to serve mine on Pappardelle pasta a good quality like de cecco pasta or better. Pretty simple cook the pasta per the package add a touch of olive oil after you drain it. Plate a portion of pasta on and top with your Bolognese a sprinkle of grated cheese and boom dinner!

Breakfast

I like to take the Bolognese out of the fridge and put in a room temp skillet my portion. Then I will make wells all the way down to the pan, crack a few eggs (one in each well) cover and and turn to medium high heat. Once I get the desired cook on the sunny side up eggs I take off heat and plate for breakfast…