CARNIVORE'S KITCHEN
Elk Lasagna Dip
PHOTOS: Jaime Teigen
By Jaime Teigen
Whether served as a hearty appetizer or the main course, elk lasagna dip is one of my all-time favorites for those brisk early-autumn evenings. It cooks up quick and is sure to please everyone around your dinner table.
PREP TIME: 10 MIN COOK TIME: 30 MIN SERVES: 6-8
44 oz crushed tomatoes
1 onion, grated
4 garlic cloves, minced
1 cup water
⅓ cup parsley, chopped
1 can tomato sauce
4 oz tomato paste
1 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp sugar
Heat olive oil in a saucepan over medium heat and add grated onion, sprinkle with half the salt and pepper, and cook for 4 minutes.
Add the minced garlic and cook for 2 additional minutes, then mix in the tomato paste and cook for 4 minutes.
Stir in the crushed tomatoes, tomato sauce, water, parsley, sugar and rest of the salt and pepper. Turn the heat down slightly and simmer for 20 minutes.
1½ lbs ground elk
6 lasagna noodles, cooked as directed
2 cups mozzarella cheese, shredded
1½ cup marinara sauce
1 cup cottage cheese
½ cup parmesan cheese, grated
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp pepper
3 basil leaves, julienned
1 baguette, sliced and toasted
Stack cooked lasagna noodles and cut them into quarter-inch slices.
Heat a cast-iron skillet or other shallow, oven-safe pan over medium heat. Add ground elk meat, and season with Italian seasoning, garlic powder, onion powder, salt and pepper. Cook for 8-10 minutes until the meat is cooked through. Put the meat in a bowl and set aside.
In the same skillet, spoon enough marinara sauce to cover the bottom, then add some meat and spread to cover. Begin layering with some of the sliced lasagna noodles, cottage cheese, mozzarella cheese and parmesan. Continue layering and end with the cheese on top. Place in the oven at 375°and bake for 20 minutes until the cheese is bubbly and golden. Remove from the oven and garnish with the fresh basil. Serve with the baguette pieces and enjoy!
As a passionate hunter, fisher and avid outdoorswoman, wild game chef Jaime Teigen loves to help people learn fresh, practical and fun ways to make the most of their harvest in the kitchen and out on the grill. For more recipes and cooking from Jaime, visit www.outdoorclass.com.
