PREP TIME: 10 min
COOK TIME: 30 min
SERVES: 6
MAIN INGREDIENTS
- 10 slices of bacon, diced
- 2 tbsp olive oil
- 1 lb. ground or 2 lbs. 1” stew-sized pieces of elk, tenderized
- 1 medium yellow onion, diced
- 2 large russet potatoes, peeled, ½” sliced then each slice quartered
- 2 medium zucchinis, cut in half, then sliced into half circles
- ½ cup parmesan cheese
- 4 cloves garlic, minced, about 1 tbsp
- 1 cup heavy cream
- 1 bunch kale, roughly chopped or torn into bite-sized pieces, stems removed, roughly 4 cups
- 32 oz. chicken or vegetable stock
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red pepper flakes
PREPARATION
Cook bacon in a large skillet on medium heat. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate, set aside. Reserve the bacon drippings in the pan.
While the bacon is cooking, heat olive oil in a Dutch oven or heavy-bottomed soup pot (with lid) set over medium-high heat. Then:
Option A: Add ground elk, crumbling it as it cooks for about 10 minutes and season with ½ tsp salt and ¼ tsp pepper.
Add to the plate with the bacon.
Option B: Tenderized elk chucks — pat dry and season with ½ tsp salt and ¼ tsp of pepper. Brown all sides, then add to the plate with the bacon.
Turn down heat to medium and add 2 tbsp reserved bacon fat to pot. Add onion and cook about 5 minutes. Add a little chicken/vegetable stock to deglaze the pan if necessary. Add minced garlic and cook for an additional minute.
Pour in chicken/vegetable stock, scraping the bottom of the pot. Add in chili powder, potatoes and zucchini, then turn the heat to high and bring to a boil.
Reduce the heat to medium-low and simmer until potatoes and zucchini are tender. Then add the cooked elk, ¾ of the bacon, heavy cream, kale and ¼ cup parmesan cheese. Stir and cook 2-5 minutes until kale is wilted.
Salt and pepper to taste. Serve in bowls, topped with remaining bacon, parmesan cheese and red pepper flakes.