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.

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.

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.