Elk Burgers Recipe

by Kim
(Montana)

(This recipe and information is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

Meat from any part of the carcass can be ground. Be sure that the meat is used immediately after thawing. Ground game meat, because of its high bacterial content, often spoils faster than other ground meat. Cook meat thoroughly!

2 lb. ground game meat
1/4 lb. suet or other meat fat, cut into small pieces*
1 cup bread crumbs 1/3 cup milk
1 small onion, chopped
garlic salt
pepper

Mix ingredients and fry like hamburgers to at least 160EF (check temperature with meat thermometer). Serve with tomato, onion, or pickle slices on toasted buns.

Serves 6.

*Variation: Use 1 lb. ground beef (70% lean) and 1 lb. ground game meat. Omit added fat.