Elk stuffed peppers

• 1 ½ lbs ground elk meat
• 3 tbsps milk
• 2 bread slices with crust removed
• 2 large eggs
• Salt and pepper to taste
• 2 green, red or yellow peppers
• ½ tsp ground cumin
• 1 tsp rosemary
• 1 tsp thyme
• 2 tbsps olive oil
• 2 sliced medium-sized onions
• ½ sliced mushrooms
• 2 chopped garlic cloves
Fry the ground elk meat and refrigerate for a couple of hours.
In a small dish, pour milk over the slices of bread and crush them. Incorporate the eggs and mix everything completely. Add the ground meat, salt, pepper, ground cumin, rosemary and thyme to a deep dish and mix well. Incorporate the bread mixture while stirring until everything becomes a homogeneous mixture. Refrigerate for 2-3 hours to allow the spices to incorporate into the mixture.
Take out dish from fridge. Add onions and salt to a preheated, oiled saucepan. Just before the end of the browning add the mushrooms and the chopped garlic, cover and keep on medium heat for 5 minutes. Incorporate everything into the meat mixture and mix well. Separate within the pan into four parts and cook both sides of each portion well on high heat.
Spoon mixture into green, red or yellow peppers and heat everything in oven for 45 minutes at 275°F (135°C).
Serves four.

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