This may be my favorite quick and easy recipe for ground elk. I typically don’t have the butcher grind much of anything I really don’t even enjoy ground very much I’m a whole cut type of guy. But my daughter Olivia wanted to eat Venison enchiladas for dinner and I had some fresh elk ground I said “what the hell let me try it”.
1lbs ground elk ( all my ground has beef fat instead of pork fyi)
1 jalapeno diced
4 cups shredded “Mexican” cheese from Lucern
1 table spoon caldo de pollo
1/2 table spoon chile powder
1table sp Ghee
1/8 cup fine chopped cilantro
1/2 can red La Palomas enchilada suace
sour cream
fajita sized flour tortillas 10
1/2 cup hot water
Mix in 1/2 cup of hot water the caldo, chile powder, and about 6 tablespoons of the enchilada sauce put to side. On high heat brown the elk meat in ghee, right before its done add in the diced jalapeno and 2 cups cheese, then add the hot water mix on top of your meat and cheese mix it well until the liquid mostly evaporates. Move meat to side. on open flame “toast” each of the tortillas and set aside. Preheat oven to 400deg. Coat the bottom of a baking pan (aprox 14×10) with some of the enchilada sauce. Fold in the finely chopped cilantro into the meat mix, then begin filling little open-ended burritos with meat and placing them side by side tightly. once you completely fill the pan add some more enchilada sauce on top Don’t put too much because they will get super soggy. If you have some meat left over you can add this on top as well spread evenly. Then add the rest of the cheese on top and put in the oven for like 10 mins. I like to cook it so the cheese browns and begins to crisp up. I then plate it up with sour cream on top and the kids love it!
Discover more from John Stallone Days in The Wild
Subscribe to get the latest posts sent to your email.