Ingredients:

  • 1 lb ground elk
  • 1 tbsp ghee
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp sea salt
  • 1/2 tsp coarse black pepper
  • 1 tbsp grass-fed butter
  • 1 tsp fresh parsley, chopped

Instructions:

  1. Preheat the skillet. Set your cast iron over medium high heat for a full 3 to 4 minutes until a drop of water dances and evaporates instantly.
  2. Add the ghee. Swirl the ghee in the pan until it is shimmering and just starting to wisps of smoke appear.
  3. Sear the elk. Add the ground elk in large chunks, pressing them down with a spatula. Note: Don't break it into tiny grains yet; we want large surface areas to brown.
  4. Wait for the crust. Let it sit undisturbed for 3 minutes until the bottom is deeply mahogany and releases easily from the pan.
  5. Flip and fragment. Flip the large chunks and now use your spatula to break the meat into smaller, bite-sized pieces.
  6. Introduce the aromatics. Push the meat to the edges and add the shallot and garlic to the center. Note: This prevents the garlic from burning while the meat finishes.
  7. Sauté the base. Cook for 2 minutes until the shallots are translucent and the garlic smells intoxicating but isn't brown.
  8. Herb infusion. Stir in the rosemary, thyme, salt, and pepper, mixing everything together for 1 minute.
  9. The Butter Finish. Turn off the heat entirely. Drop in the cold grass fed butter until it melts into a velvety, golden glaze over the meat.
  10. Final Garnish. Toss in the fresh parsley and serve immediately.