Elk Bolo Recipe
ground montana elk and fire roasted tomato meat sauce, basil, cheesy parmesan, red flint polenta
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Ingredients
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Elk Bolo Ingredients
Method
Cooking Directions
- 1
Prepare the Polenta
Bring 4 cups of water or stock to a boil in a medium saucepan. Stir in the red flint polenta and reduce heat to low. Cook for about 30 minutes, stirring frequently, until thickened. Season with salt and set aside.
- 2
Make the Elk Sauce
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until softened.
- 3
Cook the Elk
Add the ground Montana elk to the skillet, breaking it up with a spatula. Cook until browned, about 5-7 minutes.
- 4
Add Tomatoes and Basil
Stir in the fire roasted tomatoes and fresh basil. Season with salt and black pepper. Simmer for 15 minutes, allowing flavors to meld.
- 5
Serve
Spoon the elk sauce over the creamy polenta, and sprinkle with grated Parmesan cheese before serving.