Smoked Elk Roast

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Don’t get me wrong, I love a good roast cooked in a crock pot with veggies as much as anybody. With that being said, if you haven’t smoked a roast low and slow before, you’re missing out. In this case, my good buddy Zack supplied me with some elk meat from his bull that he harvested and I used a Traeger to cook it. A roast can get a bad rap as being a tough cut of meat, but when it’s cooked at a low temp for a long time it can be pretty darn tender. I kept it simple (keep it simple stupid, the best mantra out there) by coating the roast in olive oil, salt, and pepper. Your favorite rub or other seasonings would work fine as well. For the sides, my wife whipped up some cauliflower mash and brussels sprouts. Paired with a red wine, this meal was simply amazing and I highly recommend giving it a try! 

Course: Main dish

Prep time: 5 minutes

Cook time: 1 hour 15 minutes

Serves: 4 people

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Ingredients

  • Olive oil

  • Salt

  • Pepper

Instructions

  1. Coat entire roast with olive oil, salt and pepper or your preferred rub

  2. When ready to cook, set temperature to 180 and preheat, lid closed for 15 minutes

  3. Lay roast directly on the grill grate and smoke for 60 minutes

  4. Turn temperature up to 400 and cook until desired internal temperature. 130 for medium rare, about an additional 15-20 minutes

  5. Pull meat from the smoker and let it rest for 5-10 minutes and thinly slice. Enjoy!

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Creamy Elk & Cauliflower Rice Casserole

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.

 

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Course: Main dish

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 6 people

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.
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Venison meatball buddha bowl with tahini sauce

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If you’re looking for a meal that is easy to make, tasty and healthy, this meal is sure to satisfy! So, let’s head to the kitchen and get started. It’s a great combination of wild game, vegetables and a homemade tahini sauce that will knock your socks off. You can find tahini sauce in the grocery store but we opted to make our own. The meatballs are from a mule deer that I harvested last fall and the vegetables are from our local organic food co op.

 

Course: Main dish

 

Prep time: 20 minutes

 

Cook time: 60 minutes

 

Serves: 4-5 people

 

INGREDIENTS

 

Meatballs

• 1 pound ground venison

• 1 pastured egg

• 1 tsp ground black pepper

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• 1/2 tbsp oregano

• 1/2 tbsp dried thyme

• 1 tsp basil

• 2 tbsp almond flour

• Pinch of salt

 

Vegetables

• 1 head broccoli

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• 1 head cauliflower

• 1 sweet potato

• 4 peeled carrots

• 1 red onion

 

Tahini Sauce

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• 3 cups sesame seeds

• 2 tbsp avocado oil

• 3 cloves garlic

• 1/4 cup water

 

 

INSTRUCTIONS

 

  1. Preheat oven to 375.

  2. Prepare the meatballs. Combine all ingredients under “meatballs” and mix together with your hands.

  3. Form meatballs. A pound of ground meat will make around 12 balls (a little bigger than a golf ball, for comparison).

  4. Place meatballs on a baking sheet, lightly greased with avocado oil. Set aside and wash your hands.

  5. Prepare the veggies. Peel carrots and red onion and chop all vegetables.

  6. Place the vegetables on a baking sheet and drizzle roughly 1tbsp of avocado oil over the top. Season with black pepper to desired liking.

  7. Make tahini. Spread out sesame seeds on a baking sheet lined with parchment paper and bake for approximately 20 minutes. Check frequently, as they can burn quickly.

  8. Once sesame seeds are done, place all tahini sauce ingredients, except water, in vitamix or whatever blender/food processor you have. Blend until smooth consistency is reached. You can add salt, pepper, or lemon juice for extra flavor. Next, whisk in water to create more of a “sauce” than a paste. Set aside.

  9. Place vegetables and meatballs in the oven. Bake for 40 minutes, until vegetables are tender and meatballs are thoroughly cooked (160 degrees).

  10. When vegetables and meatballs are done, mix them into a bowl and drizzle the tahini sauce on top. Time to eat!