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Creamy Elk & Cauliflower Rice Casserole

If you are a successful hunter and have wild game in the freezer, you should give this one a try. It can be made with any type of ground meat, however, my family loves it with ground elk. In my household we follow a paleo, primal or caveman diet. Whatever you want to call it, we focus on eating a diet of whole foods with real ingredients. This recipe is simple, delicious and has become one of our go to meals.

 

Course: Main dish

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 6 people

 
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INGREDIENTS

 

  • 1 pound ground elk
  • 4 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 large head cauliflower, riced
  • 2 cups cashew cream *see notes below
  • 1 tbsp oregano
  • 1/2 tbsp thyme
  • 1 tsp black pepper
  • Pinch of sea salt
  • 4 cups kale, roughly chopped

 

INSTRUCTIONS

 

  1. * Make cashew cream. Soak two cups of cashews in water overnight. Drain and rinse. Using a high speed blender, add 2 cups water and cashews. Blend until a smooth and creamy consistency is reached. Set aside.
  2. Preheat oven to 350 degrees
  3. Add 1 tsp of avocado oil to a large skillet over medium heat. Brown the onion and garlic. Next, mix in cauliflower rice and continue to cook
  4. In a separate skillet, brown the elk meat until no longer pink
  5. Add oregano, thyme, salt and pepper to the cauliflower rice mixture as it’s cooking. Stir frequently for about ten minutes until everything is cooked.
  6. Add kale to cauliflower mixture. Continue to cook until kale is wilted.
  7. Combine elk, rice mixture and cashew cream into a large mixing bowl. Transfer to a 2.5 quart baking dish. Put in oven for approximately 30 minutes, or until thoroughly warmed.
  8. Garnish with fresh parsley, if desired. Salt and pepper to taste.