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.

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.

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.

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.