May 28 , 2021
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."
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
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
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
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.
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.
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.
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.