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Chipotle Elk Stuffed Enchiladas


  • 1lb ground elk burger

  • 12 oz can enchilada sauce

  • 2 chipotle peppers diced plus 1 teaspoon of sauce

  • 6oz can diced black olives

  • 2 tablespoons oil

  • 1 medium white onion diced

  • 1 red bell pepper diced

  • 2 cloves garlic chopped

  • 1 tablespoon chili powder

  • 1 tablespoon cumin

  • 1 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 2 cups Shredded Monterey Jack Cheese

  • 1/2 cup Cotija cheese

  • 10 Soft Flour Tortillas

If you like Spicy, you will ENJOY this elk chipotle enchilada recipe. It’s another simple and easy to make wild game dinner recipe that works well with either ground elk or ground venison burger.

Just a quick side note: If you or a family member has a low tolerance for Spicy Foods, I would only add one chipotle pepper and very little sauce.   :)


  1. Preheat oven to 400 degrees.

  2. Add oil to a pan and saute onions, bell pepper and garlic over medium heat. Cook until onions are translucent about 5 minutes. Add chopped chipotle peppers, sauce, cumin, garlic powder, chili powder and salt. Stir together and continue to cook for another 4-5 minutes. Remove and set aside.

  3. Add ground elk to pan and brown. Then add pepper mixture and olives to elk meat and stir together. Remove from heat. Add 1 cup Monterey Jack cheese and cotija cheese to meat mixture and stir.

  4. With a large spoon fill elk mixture in the center of each flour tortilla. Roll up the tortilla and place seam side down in a baking dish.

  5. Pour Enchilada sauce over the tortillas and top with remaining Monterey Jack cheese. Cover loosely with tinfoil and bake for 20 minutes. Remove foil and continue to bake until all cheese is 100% melted.

  6. Enjoy with sour cream, avocado, cojita cheese and cilantro….

Elk Stuffed Mushrooms


  • 1 cup cooked ground elk

  • 2 tablespoons butter

  • 25-30 mushrooms

  • 1 sweet onion

  • 1 tablespoon garlic powder

  • 1 cup shredded smoked mozzarella cheese

  • ½ cup shredded sharp cheddar

  • fresh thyme

  • salt

  • olive oil


1) Slice sweet onion in large pieces about ¼ inch thick. Brush with olive oil, season with salt and cook direct on barbeque. Turn every 2-3 minutes for roughly 10 minutes or until the onion becomes soft.

2) In a food processor add the pre-cooked elk meat, grilled onion and garlic powder. Pulse ingredients together for approximately 5-10 seconds. Remove and put into a bowl combining the meat mixture and both  cheeses. Gently stir together and set aside.

3) Melt 2 tablespoons butter in skillet over medium heat. Add all mushrooms top side down, and cook for 1-2 minutes. Flip all mushrooms and cook for another minute. Remove from skillet and place top side down on a cookie sheet.

4) Spoon roughly 1 tablespoon of stuffing into each mushroom cap and top off with some fresh thyme. Bake mushrooms in pre-heated oven at 375 for 10-12 minutes or until cheese is melted. Remove from oven and enjoy!

Elk Stew


  • 3 tablespoons olive oil

  • 2 pounds elk stew meat

  • 1/4 cup flour

  • Creole seasoning - recipe follows

  • 2 cups chopped onions

  • 3 large potatoes chopped

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 1 tablespoon chopped garlic

  • 1 cup chopped tomatoes, peeled and seeded

  • 1 tablespoon chopped fresh basil

  • 1 tablespoon chopped fresh thyme

  • 2 bay leaves

  • 1 cup red wine

  • 4 cups brown stock

  • Salt and black pepper

  • Crusty bread

  •  Creole Seasoning):

  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried leaf oregano

  • 1 tablespoon dried thyme

Hearty and meaty stew with a savory spicing, perfect for warming you from the inside out on a cold winter day



In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the elk with flour and creole seasoning. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.

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