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6.16.21
SPICED ELK WITH GREEK YOGURT DIP
by Force of Nature
 

GREEK YOGURT INGREDIENTS:

1.5 cups plain Greek yogurt (look for a thick Greek yogurt— you can also use Labneh)   |   1 small bunch fresh mint (chopped)    |   1 small bunch fresh parsley (chopped)    |   1 small bunch fresh dill (chopped)    |   1 medium cucumber (or 2 Persian cucumbers)   |    2 cloves garlic (minced)    |   Juice and zest of 1 lemon

 

SPICED ELK INGREDIENTS:

1 package FON ground elk    |   1 tsp garlic powder    |   1 tsp onion powder   |   1 tsp smoked paprika    |   1/2 tsp black pepper    |   1/2 tsp turmeric    |   1/2 tsp ground cumin   |    (Optional) Toasted Pine Nuts    |    (Optional) chopped mint, parsley, or dill

 

PREPARATION INSTRUCTIONS:

  • Season elk generously with salt and the spice blend. Mix to combine without overworking the meat.
  • In a cast iron skillet, heat a few tablespoons of oil over medium heat. Add in the spiced elk, break it up gently with a wooden spoon, and cook it through, mixing occasionally. Elk cooks quickly and is best enjoyed when it’s not overcooked!
  • Set the spiced elk aside while you prepare the yogurt mixture.
  • To prepare the cucumber, grate it into a bowl with a box grater or cheese grater. Either press the cucumber with paper towels to release excess moisture, or lightly salt it and allow it to sit in a fine mesh strainer over a bowl for 10 min to allow water to release. 
  • In a large bowl, combine the Greek yogurt, chopped herbs, drained cucumber, garlic, lemon juice, and lemon zest. Add a generous heap of salt and stir to combine, adding more salt and lemon juice as needed until you get the taste and consistency you want.
  • Spread the yogurt mixture out on a large plate. Drizzle with extra virgin olive oil. Add the spiced elk to the middle of the plate. Top with toasted pine nuts and additional fresh herbs, if desired.
  • Serve with Simple Mills Pita Chips and enjoy!

 

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