Ingredients:

  • 1 lb lean ground elk
  • 1 tbsp avocado oil or ghee
  • 1 tsp sea salt
  • 0.5 tsp coarsely cracked black pepper
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 tbsp beef bone broth

Instructions:

  1. Pat the ground elk dry with a paper towel. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until it shimmers.
  2. Add the elk in a single flat layer and sear without stirring for 3 minutes to develop a dark brown crust. Break the meat into large chunks.
  3. Push the meat to the edges of the pan and add the diced onions to the center. Lower the heat to medium and cook for 5–6 minutes until onions are translucent.
  4. Add the minced garlic and thyme. Stir for 60 seconds until fragrant.
  5. Pour in the beef bone broth to deglaze the pan, scraping the flavorful browned bits (fond) from the bottom. Remove from heat immediately while the meat remains moist.