I have recently been successful in harvesting an elk and am now undergoing the quest of finding ways to up the amount of fat I eat alongside the game meat.
It is not advisable to eat lean protein frequently. When we eat protein, our bodies require a significant amount of vitamins, like Vitamin A, to utilize and absorb the protein. When we don’t eat fats that contain fat soluble vitamins like Vitamin A alongside our protein, we have to borrow it from our livers. If you do not regularly eat fat to replace what you’ve used, you will deplete your body of Vitamin A. Symptoms of Vitamin A deficiency dry skin, dry eyes, night blindness, infertility, poor growth, frequent infections, poor wound healing, acne, and memory problems. Learn more about the importance of fat here.
The recipes below were three combinations that I came up with but I encourage you to experiment with your own combinations! I recommend choosing vegetables that can take plenty of fat as the whole point of this dish is to put more fat into your meat.
Dairy Free Stuffed Game Steaks
Legal on GAPS Stage 2
Ingredients for Dairy Free Stuffed Game Meat:
2-3 Small Elk Steaks
3 tbsp Onion
1 Small Stalk Celery
¼ - ½ Red Pepper
3 Small Cremini Mushrooms
2-3 Cloves of Garlic
2 tbsp of lard or other fat
Directions:
Butterfly the elk steaks. Do not cut all the way through.
Preheat the oven to 350°. Finely chop all the vegetables to the same size.
Add lard or other fat to a small pan and turn heat to medium. Once fat is melted, all add vegetables and stir to coat with fat. Add salt and pepper to taste. For added fat, you could also add pieces of bacon, marrow, or other pieces of fat.
Once the mixture is soft and mostly cooked, remove from heat.
Using a spoon or your fingers, stuff the steaks with ⅓ of the mixture. Roll or fold the meat together, securing with butcher twine.
Top with additional teaspoon of fat and salt. I recommend using tallow or lard on top as butter will burn easily (and is not dairy free.) Cover and place in an oven for 20-25 minutes until the juices are clear.
Let sit for 10 minutes to rest.
Dairy Free Stuffed Game Meat Steaks
Ingredients
- 2-3 Small Elk Steaks
- 3 tbsp Onion
- 1 Small Stalk Celery
- ¼ - ½ Red Pepper
- 3 Small Cremini Mushrooms
- 3 Cloves of Garlic
- 2 tbsp of lard or other fat
Instructions
- Butterfly the elk steaks. Do not cut all the way through.
- Preheat the oven to 350°. Finely chop all the vegetables to the same size.
- Add lard or other fat to a small pan and turn heat to medium. Once fat is melted, all add vegetables and stir to coat with fat. Add salt and pepper to taste. For added fat, you could also add pieces of bacon, marrow, or other pieces of fat.
- Once the mixture is soft and mostly cooked, remove from heat.
- Using a spoon or your fingers, stuff the steaks with ⅓ of the mixture. Roll or fold the meat together, securing with butcher twine.
- Top with additional teaspoon of fat and salt. I recommend using tallow or lard on top as butter will burn easily (and is not dairy free.) Cover and place in an oven for 20-25 minutes until the juices are clear.
- Let sit for 10 minutes to rest.
Italian Stuffed Game Steaks
Legal on Full GAPS
Ingredients for Italian Stuffed Game Meat:
2-3 Small Elk Steaks
3 Cloves Garlic
1 Large Tomatoes
2 Cremini Mushrooms
1 ½ oz Freshly Grated Mozzarella Cheese
2 tbsp of Butter or Other Fat
1 Heaping tsp Oregano
4 Fresh Leaves or 1 Heaping tsp Basil
Salt
Pepper
Directions:
Butterfly the elk steaks. Do not cut all the way through.
Preheat the oven to 350°. Finely dice the tomatoes and chop the garlic.
Add 2 tbsp of butter or other fat to a pan and turn heat to medium. Once fat is melted, add in the onion, mushrooms, and tomatoes.
While the mixture cooks, grate your mozzarella cheese.
Once the mixture is soft and mostly cooked, remove from heat. Add cheese into mixture and stir to melt slightly.
Using a spoon or your fingers, stuff the steaks with ⅓ of the mixture. Roll or fold the meat together, securing with butcher twine.
Top with additional teaspoon of fat and salt. I recommend using tallow or lard on top as butter will burn easily. Cover and place in an oven for 20-25 minutes until the juices are clear.
Let sit for 10 minutes to rest.
Hello
Italian Stuffed Game Steaks
Ingredients
- 2-3 Small Elk Steaks
- 3 Cloves Garlic
- 1 Large Tomatoes
- 2 Cremini Mushrooms
- 1 ½ oz Freshly Grated Mozzarella Cheese
- 2 tbsp of Butter or Other Fat
- 1 Heaping tsp Oregano
- 4 Fresh Leaves or 1 Heaping tsp Basil
- Salt
- Pepper
Instructions
- Butterfly the elk steaks. Do not cut all the way through.
- Preheat the oven to 350°. Finely dice the tomatoes and chop the garlic.
- Add 2 tbsp of butter or other fat to a pan and turn heat to medium. Once fat is melted, add in the onion, mushrooms, and tomatoes.
- While the mixture cooks, grate your mozzarella cheese.
- Once the mixture is soft and mostly cooked, remove from heat. Add cheese into mixture and stir to melt slightly.
- Using a spoon or your fingers, stuff the steaks with ⅓ of the mixture. Roll or fold the meat together, securing with butcher twine.
- Top with additional teaspoon of fat and salt. I recommend using tallow or lard on top as butter will burn easily. Cover and place in an oven for 20-25 minutes until the juices are clear.
- Let sit for 10 minutes to rest.
Cream Cheese Eggplant Stuffed Game Steaks
Legal on Full GAPS, as long as you’re tolerating cream cheese
Ingredients for Cream Cheese and Eggplant Stuffed Game Meat:
2-3 Small Elk Steaks
3 tbsp Chopped Onion
½ cup of Chopped Eggplant
3 cloves Garlic
3-4 tbsp Butter
½ tsp Mace
4 Juniper Berries
2-3 tbsp Cream Cheese
Directions:
Butterfly the elk steaks. Do not cut all the way through.
Preheat the oven to 350°.
Finely chop the onion, eggplant and garlic. In a pan add 3-4 tbsp of butter. Eggplant is notorious for grabbing up lots of fat, which makes it a great choice for this recipe. If you find your fat is disappearing, don’t be afraid to add more!
Crush mace and juniper berries.
Once the mixture is soft and mostly cooked, remove from heat.
Using a spoon or your fingers, stuff the steaks with ⅓ of the mixture, a piece of cream cheese, and a small piece of fat. Roll or fold the meat together, securing with butcher twine.
Top with additional teaspoon of fat and salt. I recommend using tallow or lard on top as butter will burn easily. Cover and place in an oven for 20=25 minutes until the juices are clear.
Let sit for 10 minutes to rest.
Cream Cheese Eggplant Stuffed Game Steaks
Ingredients
- 2-3 Small Elk Steaks3 tbsp Chopped Onion
- ½ cup of Chopped Eggplant
- 3 cloves Garlic
- 4 tbsp Butter
- ½ tsp Mace
- 4 Juniper Berries
- 3 tbsp Cream Cheese
Instructions
- Butterfly the elk steaks. Do not cut all the way through.
- Preheat the oven to 350°.
- Finely chop the onion, eggplant and garlic. In a pan add 3-4 tbsp of butter. Eggplant is notorious for grabbing up lots of fat, which makes it a great choice for this recipe. If you find your fat is disappearing, don’t be afraid to add more!
- Crush mace and juniper berries.
- Once the mixture is soft and mostly cooked, remove from heat.
- Using a spoon or your fingers, stuff the steaks with ⅓ of the mixture, a piece of cream cheese, and a small piece of fat. Roll or fold the meat together, securing with butcher twine.
- Top with additional teaspoon of fat and salt. I recommend using tallow or lard on top as butter will burn easily. Cover and place in an oven for 20=25 minutes until the juices are clear.
- Let sit for 10 minutes to rest.
