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Ground Elk in Green Peppers

Ingredients

Ground Elk in Green Peppers Serves four

1 ½ lbs of ground elk meat
3 tbsps of milk
2 slices of bread 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 lb of sliced mushrooms
2 chopped garlic cloves

Preparation

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. Add the eggs and mix completely. Add the ground meat, salt, pepper, ground cumin, rosemary and thyme to a deep dish and mix well (stir until everything becomes a homogeneous mixture. Refrigerate for 2-3 hours to allow the spices to blend 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. Add to 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).

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