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elk casserole

Elk + Green Chile Cornbread Casserole

An ode to the bounties of New Mexico, elk and green chilies.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course dinner, lunch
Cuisine American
Servings 12
Calories 423 kcal

Equipment

  • 1 large skillet
  • 1 chef's knife
  • Measuring cups and spoons
  • 1 3 qt or 9x13 baking dish
  • 1 wooden spoon or spatula
  • 1 medium mixing bowls

Ingredients
  

Elk Filling

  • 1 tablespoon cooking oil olive, vegetable, canola, whatever you have
  • 2 lbs ground elk ground venison or moose would also work well
  • 1 white onion, diced
  • 12 oz chopped green chiles, fire roasted if available
  • 1 10 oz can diced tomatoes with green chiles

Seasoning Blend

  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons salt
  • 1 tablespoon dried oregano
  • 1 teaspoon crushed red pepper flakes optional

Green Chile Corn Bread Topping

  • 2 boxes cornbread mix, Jiffy is recommended
  • 8 oz chopped green chiles drained of liquid
  • ⅔ cup buttermilk
  • 8 oz shredded sharp cheddar cheese
  • 2 eggs, beaten

Instructions
 

  • Heat a large skillet over medium high heat and add the oil. When the oil is hot, add the diced onion and cook for about 1-2 minutes until translucent. Add the green chiles and reduce any liquid down by about 1/2.
  • Add the ground elk to the pan and brown. When the elk meat is about 3/4 browned add the ingredients in the seasoning mix, followed by the can of diced tomatoes and green chiles. Scrape any brown bits off the bottom of the pan.
  • Once the elk meat is cooked through, turn off the heat and set aside.
  • Preheat the oven to 400°F.
  • While the oven is preheating, combine the ingredients for the cornbread topping. Mix just until combined. Set aside and allow to rest.
  • While the cornbread is resting, prepare your baking dish with nonstick spray. Carefully pour the elk meat mixture into the bottom of the baking dish. Smooth the top.
  • Evenly pour or spoon the cornbread topping over the top of the meat mixture taking special care not to mix the batter with the meat mixture. Smooth evenly until the topping reaches each edge of the baking dish.
  • Bake at 400°F for 25-30 minutes until the top is golden brown and a toothpick inserted into the cornbread topping comes out clean. Allow to cool for 15-30 minutes before serving.

Notes

This recipe would also work well with other ground game meats like venison or moose.

Nutrition

Calories: 423kcalCarbohydrates: 36gProtein: 26gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 97mgSodium: 1096mgPotassium: 475mgFiber: 5gSugar: 12gVitamin A: 687IUVitamin C: 11mgCalcium: 216mgIron: 4mg
Keyword cornbread, easy recipe, elk, green chile, ground elk, venison, Wild Game
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