May 28 , 2021

Monica Stockbridge

Ground Elk Meat Tartines

Feeling fancy? There's nothing fancier than something French. Consider how a French omelette instantly upgrades breakfast. Or how a fancy coursed dinner begins with an "amuse bouche" and probably includes French wine. So when we wanted to fancy up this recipe, we decided to go a little bit French and call it a "tartine."

Elk meat tartine on a plate with arugula
A tartine is essentially an open-faced sandwich. Grab a slice of really good bread (like a baguette or ciabatta or a rustic sourdough) and then build from there. This recipe takes a bit of a Mediterranean turn, topped with olive oil, feta cheese and yogurt sauce, but you can easily make it your own.
 
A package of ground elk meat

For this recipe, we use ground elk meat. Elk can easily be swapped in for beef in many recipes, with less fat and higher protein. You don't have to cook it quite as long as ground beef (i.e. you can leave it a little pink) and it cooks faster than beef, too, so this recipe comes together quickly. 

Check out more about how to cook elk meat here.

Elk Meat Tartines from Frontière Natural Meats

Makes about 4 servings

Ingredients

1 Tbsp olive oil
1 lb lean ground elk from Frontière Natural Meats
1/2 red onion, finely chopped
1 Tbsp finely chopped garlic
2 tsp. ground cumin
1 tsp. ground coriander
Kosher salt
Pepper
Loaf of bread cut in thick slices (baguette, ciabatta, sourdough)
Olive oil for drizzling
4 Tbsp feta cheese
1 Tbsp lemon juice
1/4 cup plain Greek yogurt
2 Tbsp fresh parsley, chopped
4 cups baby arugula

Method

Heat olive oil in a large skillet over medium heat. Brown the elk meat in the pan until most of the pink is gone. Add onions and garlic and cook for another minute or so. Season the beef mixture with cumin, coriander, salt and pepper. 

Pan of ground elk meat being cooked

Turn on oven broiler. Arrange bread slices on a baking sheet. Broil on low for 1 minute, then remove from oven and flip over. Drizzle olive oil over each slice. 

Two slices of bread on a sheet pan topped with elk meat and feta cheese

Divide elk meat mixture atop each slice of bread. Sprinkled feta cheese on top. Broil for about 3 minutes. 

Meanwhile, whisk the yogurt with the lemon juice and a pinch of salt and pepper.

Elk meat tartine with yogurt sauce and side arugula salad

Remove the pan from under the broiler. Drizzle each tartine with yogurt sauce, then sprinkle with fresh parsley. Serve with an arugula salad on the side. 
Elk meat tartine on a plate with arugula salad