My husband has lost his mind, y’all. It happens every year. From mid-August to early October the poor guy completely loses it; he can’t think straight, watches hunting shows on repeat, and spends a good majority of his day looking at Google Earth finding the perfect hunting spot. This can only mean one thing… I need to clean out the freezer.
We still have a good amount of ground elk left in the freezer from last year so I’ve been searching for something new to do with all this meat before hunting season is in full force. There is only so much spaghetti and tacos a girl can eat, ya know?
I was scouring for a new recipe when I came across Paleo by Season by Peter Servold. His elk patty recipe is simple, just a few ingredients, and SO flavorful. I think I’ve made it 4 times now. The Carnivore and I both love them!
- 2 pounds ground elk (I used 1 pound ground beef and 1 pound ground elk)
- 1/2 small onion, diced (about 1/2 cup)
- 2 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 2 tablespoons olive oil
- 2 tablespoons coconut oil
- 1½ pounds sweet potatoes, diced
- salt and fresh ground black pepper
- (Up to) 1/2 cup chicken stock
- 1/2 pound spinach
- Preheat oven to 375 degrees F.
- In a large bowl toss together diced sweet potatoes, coconut oil, salt, pepper. Place on a foil lined baking sheet and cook in oven (on bottom rack) for 25-30 minutes or until potatoes are tender. Flip potatoes once during cooking time.
While the potatoes are cooking….
- In a large bowl, mix together all ingredients for the elk patties using your hands. Form the mixture into little 2-once oblong meatballs, about 3 inches long. (I use an ice cream scoop to keep them about the same size.) This should give you about 15-20 total. Place about 2 inches apart on an ungreased sheet pan and cook in the oven for 12-15 minutes, or until the internal temperature reaches 145 degrees F.
- When your elk and potatoes are almost done. Heat a skillet over medium heat. Add spinach and 1/4 cup chicken stock (if needed add up to 1/2 cup). Let steam for 2-3 minutes, then stir to incorporate the spinach. Add a sprinkle of salt and pepper to taste. Add your roasted potatoes to the skillet and stir to combine.
- Serve the elk over the sweet potatoes and spinach.
So easy and so delicious. I eat the leftover elk patties for breakfast with eggs or in meatball sandwiches with a slice of provolone. We love having these stocked in the refrigerator to just grab and go.
If you have a freezer full of game meat, give these patties a try! But don’t thank me, show Pete some love.
Here’s to a quick, successful hunting season. I’m already ready to have my “normal” husband back.