Ground Elk Skillet (That Even Beef Lovers Adore)
A cozy, one-pan ground elk skillet with veggies, tomatoes, and warm spices. Lean, high-protein, and flexible enough to use for tacos, chili, pasta sauce, bowls, or stuffed potatoes.
Ingredients
- 1 pound ground elk lean; if very lean (under 10% fat) you may want a bit of extra oil
- 1 tablespoon olive oil or avocado oil, plus more as needed
- 1 medium yellow onion diced (about 1 cup; sweet onion works too)
- 3 cloves garlic minced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced; any color bell peppers work
- 1 medium carrot finely diced
- 1 cup baby spinach roughly chopped, optional
- 1 can (14.5 ounces) diced tomatoes fire-roasted if you like a smoky flavor
- 2 tablespoons tomato paste
- 1/2 cup low-sodium beef broth or game stock or chicken broth
- 1 1/2 teaspoons kosher salt plus more to taste, divided
- 1/2 teaspoon black pepper freshly ground, plus more to taste
- 1 1/2 teaspoons chili powder mild; use more for extra heat
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes optional, for heat
- 1/2 lime juiced, optional but recommended
- fresh cilantro or parsley chopped, for garnish
- cooked rice, quinoa, or cauliflower rice for serving, optional
- shredded cheese, avocado, salsa, or Greek yogurt optional toppings for taco/chili-style bowls
Instructions
- Chop the onion, mince the garlic, dice the bell peppers and carrot, and roughly chop the spinach (if using). Set everything near the stove so it’s ready to go.1 medium yellow onion, 3 cloves garlic, 1 medium red bell pepper, 1 medium green bell pepper, 1 medium carrot, 1 cup baby spinach
- Heat a large 10–12 inch skillet over medium heat. Add the olive oil. When the oil shimmers, add the ground elk, breaking it up with a wooden spoon. Cook for 4–5 minutes, stirring occasionally, until mostly browned but not fully cooked through. Season with a pinch of salt and pepper. If the meat looks very dry, add a little more oil or a small pat of butter.1 pound ground elk, 1 tablespoon olive oil, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
- Add the diced onion, garlic, red and green bell peppers, and carrot to the skillet with the elk. Stir and cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion is translucent around the edges. If anything begins to stick, lower the heat slightly and add a tablespoon of broth to deglaze, scraping up the browned bits from the bottom.1 medium yellow onion, 3 cloves garlic, 1 medium red bell pepper, 1 medium green bell pepper, 1 medium carrot, 1/2 cup low-sodium beef broth
- Sprinkle in the chili powder, smoked paprika, cumin, remaining salt, black pepper, and crushed red pepper flakes if using. Stir well and let the spices toast in the hot pan for 30–45 seconds until fragrant.1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 1/2 teaspoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon crushed red pepper flakes
- Stir in the tomato paste and cook for about 1 minute, coating the meat and vegetables. Add the diced tomatoes with their juices and the beef broth. Stir well, scraping the bottom of the skillet, and bring the mixture to a gentle simmer.1 can (14.5 ounces) diced tomatoes, 2 tablespoons tomato paste, 1/2 cup low-sodium beef broth
- Reduce the heat to medium-low and let the skillet mixture simmer gently for 10–12 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. For pasta sauce, you can thin later with a splash more broth; for taco filling, keep it a bit thicker.
- Stir in the chopped spinach, if using, and cook for 2–3 minutes, just until wilted. Taste and adjust seasoning with more salt, pepper, or chili powder as needed. Right before serving, squeeze in the lime juice and stir to brighten the flavors.1 cup baby spinach, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 1/2 teaspoons chili powder, 1/2 lime
- Serve the ground elk mixture over warm rice, quinoa, or cauliflower rice, tuck it into taco shells, or spoon it over a baked potato or sweet potato. Garnish with chopped cilantro or parsley and any desired toppings such as shredded cheese, avocado, salsa, or Greek yogurt.fresh cilantro or parsley, cooked rice, quinoa, or cauliflower rice, shredded cheese, avocado, salsa, or Greek yogurt
Notes
Storage: Cool and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Warm gently on the stovetop with a splash of broth or water, or in the microwave in 30–45 second bursts, stirring between each.
Tips: Don’t overcook the elk—it’s very lean and can dry out. A little fat from the olive oil greatly improves texture and flavor. Adjust salt and acidity (lime or a splash of vinegar) to taste, especially if your elk is very fresh or mildly gamey.
Variations: Turn into chili by adding beans and extra broth; make tacos with added cumin and oregano; turn it into pasta sauce with Italian seasoning and a splash of red wine; or use as a base for bowls and stuffed baked potatoes.
Reheating: Warm gently on the stovetop with a splash of broth or water, or in the microwave in 30–45 second bursts, stirring between each.
Tips: Don’t overcook the elk—it’s very lean and can dry out. A little fat from the olive oil greatly improves texture and flavor. Adjust salt and acidity (lime or a splash of vinegar) to taste, especially if your elk is very fresh or mildly gamey.
Variations: Turn into chili by adding beans and extra broth; make tacos with added cumin and oregano; turn it into pasta sauce with Italian seasoning and a splash of red wine; or use as a base for bowls and stuffed baked potatoes.
Nutrition
Calories: 250kcal
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