Elk Parmesan Patties | Wild Table

Let’s celebrate the grind. Easy to prepare and convenient for most all occasions – You can grind 100% straight for the true connoisseur, add a touch of beef fat or suet for extra juiciness or toss in a bit of pork for the bacon lover. Whichever way you grind it - ground elk is a hunter’s most versatile protein in the freezer beating out the competition as far as variety goes. 

Grilled burgers, meatloaf, tacos, enchiladas, meatballs and more – fit for a party of one or a party of many – ground game reigns supreme with its limitless adaptations. And you can never have too many game recipes in your arsenal.

My elk parmesan patties are quick to prepare but more importantly – they’re mouthwatering delicious. The ground elk is lightly seasoned and then formed into 4 individual ¾” patties. A quick dip in an egg wash and then coated with a blend of breadcrumbs and parmesan cheese. Lightly fried until golden, topped with a thick slice of fresh mozzarella and then set in a bath of Marinara sauce only to then bake for 30 minutes until bubbling hot.  

The final destination – your plate. 

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Serves: 4

Ingredients

• 1 ½ pounds ground elk 
• 1 tbsp flat leaf parsley, finely chopped
• 2 tsp granulated garlic powder
• 1 tsp kosher salt
• ¾ cup Italian seasoned breadcrumbs
• ¼ cup Parmesan cheese, grated
• 2 eggs + 1 tsp water, lightly beaten
• ½ cup canola oil
• 3 cups Marinara sauce
• 8 oz fresh mozzarella
• Flat leaf parsley, finely chopped for garnish

Preparation

Preheat the oven to 375 degrees.

In a bowl combine the ground elk, freshly chopped parsley, granulated garlic powder and kosher salt. Shape into 4 individual patties about ¾” inch thick.

Add the eggs and water to a bowl and lightly beat until blended. In another bowl combine the seasoned breadcrumbs and grated Parmesan cheese. Dip each elk patty into the egg wash and then press into breadcrumbs coating both sides. Set aside when done.

Heat a large skillet over medium heat and add the canola oil. When the oil is hot, carefully set the breaded elk patties into the skillet. Brown on both sides about 2-3 minutes per side. 

Add the marinara sauce to the bottom of a cast iron skillet or baking dish and arrange the patties evenly in the sauce. Top each patty with a slice of fresh mozzarella cheese. Bake in the oven for 30-35 minutes. 

Serve the elk parmesan patties with pasta and garnish with freshly chopped parsley.

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