My husband goes on an elk hunt with his brother and father in Colorado each year. It’s a week of snow and freezing conditions, and lots of memories made. I love that the three of them have this time together. We are lucky to belong to a really tight knit little family and I know traditions like these are what keeps everyone so close.

Another major bonus to this yearly expedition, I know theres a decent chance we’ll be stocking the freezer!

Elk is one of my absolute favorite types of protein. This meat is extremely lean, but packed with flavor. As far as macros are concerned it doesn’t get better, especially for red meat.

With this being said, because Elk is such a lean healthy protein, the number one rule to always remember is not to overcook it. Theres not much fat to keep it juicy so you are doing nobody any favors by keeping it on the heat too long and letting it dry out. It also doesn’t need a ton of seasoning. This meat has a great flavor all on its own so less really is more.

Ingredients:

• 1 Lb ground Elk (easily sub turkey or beef)
• 1 tbsp Worcestershire sauce
• dash of paprika
• dash of garlic powder
• dash of onion powder
• Desired amount of Trader Joe’s everything but the bagel seasoning
• Bread crumbs optional (I try to avoid this step unless the meat just will NOT hold together)

Directions:

Combine all ingredients into a mixing bowl until well combined. Form into patties. Sprinkle with S&P. Grill. Magic! (we also use a steak seasoning on the patties sometimes but it really isn’t necessary)

Our favorite way to serve these are on a Hawaiian bun with provolone cheese and caramelized onions! I also opt for mayo on mine, Brian is loyal to his miracle whip. #ahousedivided