Garlic lovers, onion lovers—we can all unite! Spice up your elk meat to create a patty that’s made for the grill. It’s easy and the flavours make this burger the star of the show every time. Mix it up, grill it up and let’s eat!
1.5 lb ground elk
2 tbsp onion roasted garlic soup mix
1 tbsp steak spice
¼ cup bread crumbs
¼ cup favourite bbq sauce
Mix all ingredients in mixing bowl. Divide and press into 8 patties (approximately 3 ½- to 4-inch diameter).
Refrigerate your patties until the grill is ready.
Grill on medium high heat for about 2 ½ minutes per side. Baste with additional sauce, or cover with your favourite cheese for the last 30 seconds.
Enjoy your patty on your choice of bun, condiments and toppings.
Beef and broccoli chow mein can be easily made into a wild game version. Moose works well, as does deer, elk, bear, duck, goose, and even wild turkey or pheasant. Cook hot and fast, and this entrée will become a new, easy favourite.
Blueberry and citrus pheasant dinner sausages are a unique way to enjoy a stockpile of harvested birds. You can also try cranberry and white wine, or add other birds to the mix like grouse or partridge for your own unique sausage flavour.
A pâté references any type of meat that is made into delectable paste—and this is the wild game version. Goose breast, bacon and nuts like pecans, cashews or walnuts make the perfect combo. Basil, tarragon or sage up the flavour ante.