Type what you have

Ingredients

• ✓ elk meat
• yellow onion
• tomato sauce
• kidney bean
• tomato
• green chile
• brown sugar
• chili powder
• cumin
• oregano
• salt
• black pepper

Instructions

1. 1 Cook ground elk and onion in a large, deep skillet over medium heat until brown. Drain excess grease.
2. 2 Stir tomato sauce, kidney beans, stewed tomatoes, and green chilies into elk mixture to combine; season with sugar, chili powder, cumin, oregano, salt, and black pepper. Cover the skillet; simmer over low heat at least 1 hour.

By Mark Cunningham

Ingredients

• ✓ elk meat
• potato
• half-and-half
• butter
• salt
• pepper
• italian seasoning
• onion
• parsnip
• garlic powder
• mixed vegetable
• butter

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry potatoes in pot, 1 to 2 minutes. Add half-and-half, 2 tablespoons butter, salt, and black pepper; mash. Set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Meanwhile, cook elk meat, Italian seasoning, salt, and black pepper in a skillet over medium-high heat until crumbly and no longer pink, about 5 minutes. Transfer to a 9-inch pie plate or baking dish; return skillet to the stove over medium heat.
4. 4 Add onion, parsnip, and garlic powder to the skillet; season with salt and black pepper. Cook until parsnip has softened, about 10 minutes. Stir in mixed vegetables; cook 5 minutes, then add to pie plate on top elk. Top vegetable mixture with mashed potatoes; brush 1 tablespoon melted butter on top.
5. 5 Bake in the preheated oven until potatoes begin to turn golden brown, about 30 minutes. Serve hot.

By Sarah Waltrip