Savage Arms is all about bringing the taste of wild game meat home to your table. After all, the point of the hunt is feeding your family with delicious and healthful wild protein. This recipe is perfect for any game animal that's of the deer family: whitetails, muleys, blacktails, elk, moose ... and we bet it would be great on other herbivorous game like antelope!
Ingredients
- 1 pound ground venison (or other ground game meat)
- 2 tablespoons canola or vegetable oil
- 1 small yellow onion, chopped
- 1 yellow bell pepper, chopped
- 1-2 garlic cloves, minced
- 15.25 oz can yellow corn, drained
- 14.75 oz can yellow creamed corn
- 2 cups Colby jack cheese, shredded
- 2 tablespoon cumin powder
- 1 teaspoon chile powder
- ½ teaspoon kosher salt
- 3 cups prepared cornbread batter
Cornbread Condiments:
Cilantro, guacamole, sour cream, salsa and pickled jalapenos.
Instructions
STEP 1:
Preheat oven to 400 degrees.
STEP 2:
Heat skillet over medium heat and add oil. When the oil is warm, add the chopped onion, yellow bell pepper, and garlic cooking for about 5 minutes or until the onions become translucent. Add ground elk meat and cook until browned. Season the meat mixture with cumin powder, chili powder, and salt. Pour in the corn and stir to ensure all ingredients are combined. Remove from heat.
STEP 3:
Using a 9×13 inch baking dish, add the elk and corn mixture to the dish and top with 1 ½ cups shredded cheese. Pour the cornbread batter over the top and bake uncovered for 20 minutes. Add the remainder of the cheese to the top of the cornbread and continue to bake for an additional 10 minutes. Remove from oven and let cool before serving.
STEP 4:
Garnish with cilantro and serve with guacamole, sour cream, salsa, and pickled jalapenos.
