One oven-proof pot, no multi-step fuss, just a bowl of something hot and rich enough to make the cooler nights worth cooking for. If you’ve never cooked with elk before, this is about as easy an entry point as it gets.
ingredients
2lb ground elk
2 packages gnocchi
4 cups beef (or chicken) broth
1 can fire-roasted diced tomatoes (796ml)
1 ball fresh mozzarella (250g), sliced
1 yellow onion, chopped
1 bunch spinach
1 cup mushrooms, sliced
2-4 cloves garlic, minced
2-3 bay leaves
4-8 leaves fresh sage (or 1-2 tsp dried)
pepper, to taste
avocado oil (or oil of your choice)
method
Use a Dutch oven or heavy bottom oven-safe pot. Preheat oven to 350°F
Sauté onions in oil of choice.
Once onions are translucent, add in ground elk.
When elk is browned, add in garlic and mushrooms. Sauté for 5 minutes.
Add broth, diced tomatoes, sage, bay leaves + pepper to taste. Bring to a simmer.
Mix in gnocchi + spinach.
Cover the surface with sliced mozzarella.
Bake in the oven uncovered for 20 minutes.
Take out of the oven + let rest for 5 minutes. Serve hot!
