Shakshuka is a traditional North African dish that can be eaten for breakfast, lunch or dinner. The eggs get perfectly poached in the richly flavored tomato and meat sauce. Aside from chopping some vegetables and giving a can of chipotle in adobo a quick whiz in the blender or food processor, this is a one skillet meal that takes virtually no preparation and is ready in a flash. Shakshuka is filled with incredible flavors thanks to layers of spices - definitely use whole cumin and caraway seeds if at all possible. Freshly grated nutmeg would be ideal, too - I didn’t have this on hand at the time. The fresh spices really make a difference, but this will turn out great with powdered spices, too.

Also Read: Traditional Cabbage Rolls With Elk And Wild Boar Bacon

The Amazing Flavors Of North African Food

I used ground elk but you could definitely make shakshuka with any type of ground meat. A jalapeno pepper and chipotle in adobo give a smokey kick of spice, and a small drizzle of (preferably raw) honey will add just the right touch of sweetness. Goat’s milk feta cheese is always my preferred variety - for me, it always tastes even better than cow’s milk feta. The creaminess of the cheese creates the perfect balance with the rest of the ingredients. If you’ve never had shakshuka before, prepare to be hooked. The naan is optional, but highly recommended.

Also Read: Slow Cooked Elk Osso Buco With Beer, Sage & Shallots

Elk Raised The Way Nature Intended

Our elk live completely free range, roaming on 20,000 to 100,000 acre ranches. We source from two locations, one being the Rocky Mountains of the United States. The other source that fit our strict quality standards was an elk ranch in the pristine mountain valleys of New Zealand. They wander as they please, grazing and foraging as they engage in all of their natural instinctive behaviors. As with all of our meat, these animals are never administered hormones, antibiotics or steroids of any kind. Elk is some of the most delicious and healthy meat you can eat, considered by many to be the most heart healthy meat in existence. Chefs love using our elk meat for its delicate flavor and outstanding tenderness.

Ingredients:

• Bison tallow
• 1 pound ground elk
• 1 medium onion, chopped
• 1 jalapeno pepper (optional), seeds removed and finely chopped
• 4 large cloves of garlic, minced
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole caraway seeds
• 1 teaspoon sweet paprika
• Pinch nutmeg
• Sea salt & freshly ground black pepper
• 1 can chipotle peppers in adobo
• 1 can crushed tomatoes
• 1 can tomato sauce
• Raw honey (small amount to taste)
• ¾ lb goat milk feta cheese crumbles
• 6 eggs
• Chopped fresh cilantro, whole milk plain yogurt and naan for serving

Also Read: Melt In Your Mouth Elk Short Ribs In the Instant Pot

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Heat the bison tallow in a large cast iron skillet over medium-high heat. When hot, add in the ground elk and cook just until browned. Break the meat apart into crumbles as it cooks.
3. Add the chopped onion, jalapeno, garlic, and all of the spices (whole and powdered) to the skillet. Stir to combine and cook for approximately 5 minutes, stirring occasionally.
4. Use a high speed blender or food processor to puree the chipotle in adobo. Transfer to a jar or freezer bag to store for later use after adding 2 tablespoons to the skillet.
5. Add the crushed tomatoes, tomato sauce and feta to the skillet. Drizzle some honey over top if desired. Stir to combine.
6. Use the back of a spoon to create six hollows to crack the eggs into. Once the eggs are in the skillet, transfer the whole thing to the preheated oven. Bake for about 10 minutes.
7. Serve garnished with a spoonful of yogurt, chopped cilantro and naan.

Also Read: Homemade Nebraska Stuffed Meat Sandwiches With Elk

Our Team Is Happy To Hear From You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.

Manicotti is one of my favorite types of pasta to eat. The perfect ratio of meat and cheese filling inside of a giant shell provides the ideal combination of ingredients in every bite. This simple yet delicious recipe has all of your favorite Italian flavors - creamy and rich ricotta cheese, fresh basil, tomato sauce and butter. I used our free range ground elk for this recipe instead of the traditional beef. I loved how it turned out - our elk is delicately flavored and tender. I’m confident this would taste amazing with any of our ground meats, whether you choose elk, bison, American Wagyu beef, wild boar or lamb. In fact, this would be an excellent dish to cook with our bison or beef primal blend. These specially formulated ground blends contain 20% organ meat to give you all of the nutritional benefit without sacrificing flavor.

Also Read: Elk Osso Buco: A Wild & Tender Twist On The Italian Classic

Elk Meat Raised The Way Nature Intended

Our elk live completely free range, roaming on 20,000 to 100,000 acre ranches. We source from two locations, one being the Rocky Mountains of the United States. The other source that fit our strict quality standards was an elk ranch in the pristine mountain valleys of New Zealand. They wander as they please, grazing and foraging as they engage in all of their natural instinctive behaviors. As with all of our meat, these animals are never administered hormones, antibiotics or steroids of any kind. Elk is some of the most delicious and healthy meat you can eat, considered by many to be the most heart healthy meat in existence. Chefs love using our elk for its delicate flavor and outstanding tenderness.

Also Read: Traditional Cabbage Rolls With Elk And Wild Boar Bacon

Ingredients:

(Serves 6)

• 4 teaspoons melted butter
• 1 onion, chopped
• 1 pound ground elk
• Sea salt and freshly ground black pepper
• 8 oz manicotti pasta, uncooked
• 1 15oz container ricotta cheese
• 2 cups shredded mozzarella cheese
• 2 cups grated Parmesan cheese
• 2 tablespoons finely chopped fresh basil
• 3 cloves of garlic, minced
• 1 jar marinara sauce

Also Read: Slow Cooked Elk Osso Buco With Beer, Sage & Shallots

Instructions:

1. Heat a teaspoon of butter in a large cast iron skillet over medium heat. Add in the chopped onion and sauté for a couple minutes, then add in the ground elk. Cook, stirring frequently and breaking up the meat into crumbles. Season with sea salt and freshly ground black pepper. Continue to cook just until the meat is browned and the onions are tender. Remove the mixture from the heat and set aside to cool.
2. Grease a baking sheet with one teaspoon of melted butter. Set aside.
3. Cook the manicotti pasta in a large pot of salted water. This will not be to cook the noodles completely but rather to pre-cook them slightly. Cook for approximately 4 minutes until only slightly softened. Remove from the pot and set aside on the prepared baking sheet.
4. In a small bowl, stir together the ricotta cheese, 1 cup of mozzarella cheese, 1 cup Parmesan and all of the chopped fresh basil and minced garlic. Season to taste with sea salt and freshly ground black pepper. Add the meat mixture to the cheese mixture and combine.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Grease a 13x9 inch baking dish with the remaining melted butter. Add half of the marinara sauce in the bottom of the dish. Use a spoon to fill the manicotti with the meat and cheese mixture. Place the filled manicotti in one layer on top of the marinara sauce, followed by the remaining sauce. Sprinkle the rest of the cheese evenly over top.
7. Bake in the preheated oven for approximately 30 minutes. Remove from the oven and let rest for 10 minutes before serving. Enjoy!

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Homemade Nebraska Stuffed Meat Sandwiches With Elk

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Every culture around the world has some form of dough-wrapped savory treats, and pot stickers are one variety that I love. They have a spiced meat and cabbage filling wrapped in a thin and slightly crispy, golden brown wonton wrapper. These pot stickers are made with our ground elk meat. The tender texture of the elk is so delicious in this recipe. Chinese five spice, ginger, garlic and red pepper along with sweet and savory coconut aminos give the meat a complex and delicious Asian flavor.

Also Read: Traditional Cabbage Rolls With Elk And Wild Boar Bacon

When it comes to pot stickers, dipping sauce is key. More coconut aminos or soy sauce will certainly do the trick. Sweet chili sauce is another delicious choice, or whatever Asian style dipping sauce you prefer. Serve these pot stickers as an appetizer, side dish or main course. They go great with steamed vegetables, soup, rice, etc. They’re so satisfying and a real crowd pleaser.

Elk That Are Raised By Nature

Our elk live completely free range, roaming on 20,000 to 100,000 acre ranches. We source from two locations, one being the Rocky Mountains of the United States. The other source that fit our strict quality standards was an elk ranch in the pristine mountain valleys of New Zealand. They wander as they please, grazing and foraging as they engage in all of their natural instinctive behaviors. As with all of our meat, these animals are never administered hormones, antibiotics or steroids of any kind. Elk is some of the most delicious and healthy meat you can eat, considered by many to be the most heart healthy meat in existence. Chefs love using our elk for its delicate flavor and outstanding tenderness.

Also Read: Slow Cooked Elk Osso Buco With Beer, Sage & Shallots

Ingredients:

For the meat:

• 1 pound ground elk meat
• 2 tablespoons coconut aminos (or use soy sauce and add some coconut sugar or honey)
• 1 teaspoon mirin
• 2 ½ tablespoons minced, peeled fresh ginger
• ¼ teaspoon Chinese five spice
• ¼ teaspoon red pepper flakes
• 1 large clove of garlic, minced

For the pot stickers:

• Bison tallow for cooking
• 1 ½ cups shredded cabbage
• 40-44 wonton wrappers, store bought
• Coconut aminos or other Asian dipping sauce for serving

Also Read: Homemade Nebraska Stuffed Meat Sandwiches With Elk

Instructions:

1. In a large mixing bowl, combine the ground elk with coconut aminos, mirin, minced ginger, minced garlic, red pepper flakes and Chinese five spice powder. Mix with your hands just until combined.
2. Heat a large cast iron skillet over medium heat. When hot, add in the elk meat mixture. Cook until the elk meat is just cooked through, breaking the meat up into crumbles as it cooks. Add the shredded cabbage to the skillet and stir to combine. Remove from the heat and set aside.
3. Assemble the pot stickers. Add 2 teaspoons of the elk meat and cabbage mixture to each wonton wrapper. Use your fingers to moisten the edges with water, then fold in half and seal along the edges by pinching your fingers. Make sure to press out any air inside the pot sticker. Repeat until all of the pot stickers are assembled.
4. Heat bison tallow in a large cast iron skillet over medium heat. When hot, arrange the pot stickers in a single layer in the skillet, working in batches to avoid overcrowding. Cook the pot stickers for a few minutes until both sides are golden brown, flipping a couple times. Add ¼ cup water to the skillet. Cover and cook for 4-5 minutes. Remove the cooked pot stickers from the heat and set aside on a platter, covered to keep warm. Repeat the process to cook the rest of the pot stickers.
5. Serve and enjoy immediately with your favorite sauces for dipping.

The Beck & Bulow Team Is Here To Help

We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Melt In Your Mouth Elk Short Ribs In the Instant Pot

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.