Long lazy lingering Sundays are my favourite. A big family meal to seal the sweet deal complete with the ultimate comfort food. We’re lucky to still have some elk in the freezer, a rare treat from someone who undoubtedly worked very hard to attain. The ground elk is amazing for these meatballs but you could substitute it for another wild meat like venison, bison, boar or even beef.
We went to Ikea the other day, I’ve never been tempted to dine in the DIY furniture hoarder packed cafeteria filled with hangry consumers. Ikea and Costco cafeterias remain scary places for me. But it doesn’t alter the fact that Ikea meatballs are always a temptation. Personally I think meatballs are much better in creamy sauces than tomatoey ones. And I don’t like when they’re massive, little creamy meatballs are where its at. So I thought I’d go to town and create my own wild version of the ikea staple. On a side note, when I wasn’t busy fantasizing about meatballs I scored the coolest bed sheets ever. Have you ever seen those old herb books? The ones with the very detailed plant diagrams and latin names. Well its basically an herb encyclopedia on a bed spread. I am soaking up all that knowledge while I sleep, oh yeah!
These elk meatballs go fabulously with creamy mashed potatoes and a big salad. If you’re not normally a fan of wild meats I urge you to give them another chance. When high quality stuff is procured there are no weird tastes just pure meaty forest filled goodness. If your looking for more elk inspired recipes try these elk lettuce wraps, they are so easy and make a great lunch. I’m a big fan of Hank Shaw on his website honest food he has many fabulous wild meat dishes. I’m dying to try making steak au poivre with elk.
- 1 tsp preferred cooking oil or fat
- 1 lb ground elk meat or substitute for venison, bison or beef
- 1 egg
- 1/3 C almond meal
- 1 Tbs coconut flour
- 1 tsp thyme
- 1/2 tsp cracked pepper
- 1/4 tsp nutmeg
- 1/2 tsp sea salt
- 1 tbsp white wine vinegar or white wine
- 1 tsp olive oil
- 1 garlic clove, minced
- 1/2 white onion, finely chopped
- 2 C chopped assorted mushrooms of any variety
- 1 can full fat coconut milk
- 1 tsp thyme
- sea salt and pepper to taste
- Combine all ingredients in a large bowl and form into tablespoon sized meat balls, set aside.
- Heat a large skillet with the oil and place each meatball spaced about an inch apart, brown on two sides, remove and brown the rest. Don't worry if they aren't fully cooked as you will return them to the sauce.
- Using the same hot skillet, add the white wine to deglaze the pan, allow the liquid to evaporate slight before adding your oil, garlic and onions. Cook until golden.
- Add mushrooms, thyme, salt and pepper and stir for a minute before adding the coconut milk.
- Add the remaining meatballs to the sauce and cover for another ten minutes.