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.

Salisbury steak is a classic American dish that’s been around for over 100 years. Rather than being a steak, like the name implies, it’s a hamburger patty. The patty is made with the same ingredients as meatloaf or meatballs, and a delicious gravy mixture along with golden brown onions and mushrooms over top. There are loads of delicious flavors in this dish and if you like things like meatloaf, you’ll love Salisbury steak. The key (as always with cooking) is using great ingredients. The bison bone broth really takes this dish to the next level, although if you don’t have any on hand you can definitely substitute for any other broth or use a bouillon cube.

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

A Classic American Dinner Recipe

This is the perfect main dish to serve alongside mashed potatoes for a classic American dinner that will remind you of your grandma’s house (in the best way!). Salisbury steak traditionally calls for lean ground beef, but I used our delicious ground elk instead. Elk is naturally lean, full of flavor and naturally tender. This would be great with any of our ground meats however, and I’m looking forward to trying it with ground bison next. It’s a really satisfying dinner that has tons of flavor, protein and other nutrients.

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

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. These animals live essentially wild with minimal handling. Chefs love using our elk for its delicate flavor and outstanding tenderness.

Ingredients:

• 1 ½ pounds ground elk
• 2 tablespoons butter
• 1 ¼ cups assorted mushrooms of choice
• 1 medium onion, sliced thin
• 1 ⅔ cups bison bone broth
• ½ cup Italian herb bread crumbs
• 1 egg
• 1 tablespoon flour
• 3 tablespoons ketchup
• 1 tablespoon Dijon mustard
• Sea salt & freshly ground black pepper
• 2 tablespoons avocado oil, divided

Also Read: Homemade Nebraska Stuffed Meat Sandwiches With Elk

Instructions:

1. In a dry cast iron skillet, cook the mushrooms for a couple minutes to cook out some of the moisture (don’t cook them all the way yet). Set the mushrooms aside. Melt the butter in a large cast iron skillet over medium heat. Cook the onions until golden brown, fragrant and tender. Add the mushrooms back in and cook for approximately 4-5 more minutes, stirring occasionally. Remove from the skillet and set the mixture aside on a plate.
2. In a large mixing bowl, combine the ground elk with ¼ cup bison bone broth, all of the bread crumbs, and the egg. Season as desired with sea salt and freshly ground black pepper. Combine thoroughly, but don’t overmix. Form six equally sized patties with the mixture.
3. In a separate bowl, whisk together the rest of the bone broth, Worcestershire sauce, ketchup, and Dijon mustard.
4. Heat the cast iron skillet over medium-high heat. Brown the patties on both sides. Spread the onion and mushroom mixture evenly over each patty. Pour the bone broth mixture into the skillet. Cover, reduce the heat and simmer for 15-20 minutes, or until the meat reaches desired doneness. Remove from the heat and let rest for approximately 10 minutes. Serve and enjoy!

Don’t Hesitate To Reach Out To Our Team

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: 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.

Osso buco is one of my favorite dishes, and making it in the Instant Pot is my new go-to method. Prepared this way, you can have delicious osso buco ready to eat in about an hour and a half. I like to have mine with potatoes and parsnips, but you could use any variety of vegetables you prefer. What really makes osso buco so ridiculously good is the flavorful meat and marrow from the bones. Everything cooks together into a rich, mouth watering tomato based sauce full of wonderful herbs and orange zest for an added zing of citrus. A generous splash of apple cider vinegar really rounds out the flavor.

Also Read: Delicious Baked Ziti With Wild Boar & Elk Meatballs

An Indulgent Meal That’s Healthy, Too

The aroma when this is cooking is incredible. Serve over mashed potatoes, couscous, rice or whatever grain you prefer. This is so easy to make yet an impressive dish to serve guests or treat your loved ones. It’s one of my favorites for winter and is very nourishing as well. The vegetables, bone broth, lean elk meat and added nutrients from the bone marrow combine to make a meal that’s not only extremely tasty but also very nutritious.

Also Read: Homemade Pot Stickers With Chinese Five Spice Ground Elk

Elk That Are 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.

Ingredients:

• 8 cuts elk leg shanks (osso buco)
• 1 tablespoon bison tallow, divided + more as needed
• ⅓ cup flour
• 1 onion, finely chopped
• 3 parsnips, chopped
• 4 Yukon Gold potatoes, chopped
• 5 cloves of garlic, minced
• 1.5 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ cup apple cider vinegar
• 3 cups bison bone broth + more as needed
• 2 tablespoons double concentrated tomato paste
• Zest of one orange
• 1 bunch of parsley, chopped
• Sea salt & freshly ground black pepper

Also Read: Incredibly Delicious Bison & Elk Sloppy Joes Recipe

Instructions:

1. Gently pat the osso buco dry. Season with sea salt and freshly ground black pepper. Add the ⅓ cup flour to a small dish and coat the osso buco on all sides, shaking off the excess.
2. Turn on the Sauté function of the Instant Pot. Add in ½ tablespoon bison tallow. When hot, sear the osso buco, working in batches. Set aside on a plate as you sear them.
3. Add more bison tallow as needed to sauté the onions, parsnips and potatoes. Season with sea salt and freshly ground black pepper. Cook for about 5 minutes, stirring frequently.
4. Add the minced garlic, thyme, oregano and basil to the pot. Stir and cook for a couple more minutes. Turn off the sauté function.
5. Add the seared elk osso buco back into the pot, along with the tomato paste, bison bone broth, apple cider vinegar and orange zest. Season as desired with sea salt and freshly ground black pepper. Stir to combine.
6. Put the lid on the Instant Pot and cook on High Pressure for 1 hour.
7. When finished cooking, carefully use the pressure valve to release the pressure.
8. Serve and enjoy immediately garnished with chopped parsley.

Also Read: Thick & Hearty Southwestern Texas Style Spicy Elk Chili

Don’t Hesitate To Reach Out To Our Team

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.

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.

This southwestern style elk chili is spicy, meaty and full of mouthwatering flavor. Ground elk meat is one of my favorite meats to cook with because it’s so tender and flavorful. I love using it for burgers, meatloaf, meatballs, you name it… and of course, chili. My number one tip for cooking with elk is not to overcook it. This naturally lean meat will cook more quickly than beef, so be mindful and don’t get distracted while it’s browning. Elk is considered one of the most heart healthy meats and is loaded with vitamins, minerals and protein. You are what you eat, and these are robust, adaptable and resilient animals that live in harmony with nature.

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

This stew has a nice spicy kick that you can easily adjust according to taste preferences. If you like it hot, add in the optional cayenne pepper in addition to the green chile powder or red pepper flakes. Chopped, roasted green and/or red chiles would be delicious here as well. Here in New Mexico, we refer to anything with both green and red chiles as “Christmas” style - no matter the time of year. Absolutely delicious all on its own, or serve topped with chopped cilantro, sour cream and cheese as desired. This versatile meal is quick to make and extremely satisfying. I think chili is one of my all time favorite meals, and this one doesn’t mess around with beans - it’s just straight up spicy, meaty goodness. Enjoy it on its own or as a topping on burgers, hot dogs or anything else you can think of.

Ethically Raised, Healthy & Delicious Elk Meat

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: Elk Medallions: Juicy, Tender & Flavorful Gems + Recipe

Ingredients:

• 2 pounds ground elk
• 1 teaspoon bison tallow
• 1 large onion, diced
• 1 clove of garlic, minced
• 2 tablespoons green chile powder or red pepper flakes to taste
• ¼ teaspoon cayenne pepper, optional
• 1 teaspoon ground cumin
• Sea salt to taste
• 1 ¾ cups bison bone broth
• 1 can diced tomatoes
• 1 can tomato paste
• 2 tablespoons masa harina
• Sour cream and/or cheese for garnish if desired

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

Instructions:

1. Heat a large cast iron skillet over medium heat. Add in the ground elk and cook for 7-8 minutes or just until browned, breaking the meat up with a wooden spoon as it cooks. Remove from the heat and set aside.
2. Add the bison tallow to the skillet. When it’s hot, add in the diced onion. Cook until tender, fragrant and golden brown.
3. Put the cooked ground elk back into the skillet with the onions. Add in the minced garlic, green chile powder, cumin powder, cayenne pepper (if using) and sea salt as desired. Combine thoroughly.
4. Pour in the bison bone broth, can of diced tomatoes and the can of tomato paste. Cook at a simmer, covered, for about an hour until the chili thickens. Then, stir in the masa harina which will cause it to thicken more. If it becomes too thick, simply add a little water. When desired consistency is reached, remove from the heat and serve, garnished as desired.

Don’t Hesitate To Reach Out To Our Team

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.

There’s few things easier than making a delicious soup in the Instant Pot. This taco soup is so delicious and the perfect variation on chili, one of my cold weather favorites. It’s like a fiesta in your mouth, and our ground elk meat makes it even better. It’s got such amazing flavor and tenderness, you definitely won’t be disappointed. However, you could easily make this with any of our ground selections. Our ground bison, lamb ground, beef ground, wild boar ground, or any of our Primal or Keto blends would all be great options.

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

Don’t Forget About The Toppings

Taco soup is one of those things that’s easily taken to the next level with toppings. Don’t get me wrong, it’s delicious all by itself. Particularly when you’re feeding a crowd, having a selection of toppings really makes this soup unforgettable. Make sure to have some sour cream, sliced avocado or guacamole, and chopped cilantro on hand. Tortilla strips are another delightful add-on, and they give that crunchy texture everyone loves. Tortilla chips could be another suitable alternative. Anything you love to eat on tacos, you’ll adore eating on top of a bowl of this soup.

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Ethically Raised, Healthy & Delicious Elk Meat

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: Elk Medallions: Juicy, Tender & Flavorful Gems

Ingredients:

• 1 ½ tablespoons avocado oil
• 1 ½ pounds ground elk meat
• Sea salt and freshly ground black pepper to taste
• 1 medium to large onion, chopped
• 3 large cloves of garlic, minced
• 3 tablespoons taco seasoning of choice
• 1 package of ranch dressing mix
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 3 cups bison bone broth
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 can hatch green chiles
• 1 cup frozen corn
• 1 cup Mexican blend shredded cheese
• Tortilla strips for garnish, if desired
• Sour cream, chopped cilantro and avocado slices for serving

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

Instructions:

1. Turn on the “Sauté” function for the Instant Pot and heat up the avocado oil. When it’s hot, add in the ground elk. Season with sea salt and freshly ground black pepper. Cook for 2 minutes, stirring constantly to brown.
2. Add the chopped onion to the Instant Pot. Cook for approximately 1-2 minutes.
3. Add the garlic, ranch dressing packet and taco seasoning to the pot. Cook for another minute or two.
4. Add both types of beans, bison bone broth, tomatoes, tomato sauce, and hatch green chiles to the pot. Stir with a wooden spoon, scraping up any browned bits from the bottom and combining. Turn off the Sauté function.
5. Turn on the pressure cook function and select “High Pressure”. Set the timer for 20 minutes.
6. When the soup has finished cooking, release the steam. When the lid releases, stir in the frozen corn and shredded cheese. Ensure that the frozen corn is warmed all the way through. Taste and season with sea salt and freshly ground black pepper as desired.
7. Serve and enjoy. Add tortilla strips, sour cream, cilantro and avocado slices as desired.

[embed]https://www.instagram.com/p/CEt9CIql4G_/[/embed]

Also Read: Homemade Nebraska Stuffed Meat Sandwiches With Elk

Our Team Is Here To Support 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.

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 and seafood.

These stuffed meat sandwiches, known as runzas, are unique to Nebraska. The meaty, savory and highly portable sandwich is German in origin but has become synonymous with the Cornhusker State. Nebraskans even enjoy a fast food chain devoted entirely to the runza.

The Italian term “osso buco” refers to the leg shanks of the animal, cut horizontally across the bone so that the rich marrow is exposed in each shank. These cuts of meat contain more connective tissue due to being a heavily used muscle of the animal, but when cooked low and slow turn out meltingly tender and delicious.

All of our meat offers incredible taste and tenderness that simply cannot be matched. In fact, our elk is sought after by chefs because of its delicate yet distinct flavor profile. If you haven’t tried this delicious meat yet, place an order online with the best online meat company.

We hear from customers all the time about how much they love our elk meat. Some people who aren’t familiar with this delicious and unique meat are worried that it’ll taste gamey. In fact, we get this question about many of the incredible meats that we offer.