Homemade Elk Recipe: Skillet Cornbread Casserole

You’ll be a fan of game for life with this sweet and savory cornbread casserole and Elk Recipe.

| November/December 2013

Wild Game Recipes For Hunting Season

Homemade Elk Recipe: Skillet Cornbread Casserole

Native Americans hunted elk for hundreds of years. In addition to eating the meat, they put the rest of the carcass to good use. The bones and antlers were made into weapons, such as bows and clubs. The hides were used to make war shields, robes, moccasins and tipi covers. Even the teeth were utilized — for necklaces and clothing decoration. 

8 to 10 bacon strips
1 medium onion
2 pounds ground elk meat
2 cans (15 ounces each) whole kernel corn, drained
2 cans (10 3/4 ounces each) tomato soup, or about 2 2/3 cups homemade
1 teaspoon garlic powder
1 package (1 1/4 ounces) chili seasoning, or
2 1/2 tablespoons homemade blend
2 boxes (8 1/2 ounces each) corn muffin mix, or a little more than 2 cups of your favorite homemade mix, dry ingredients only
1 egg
1/3 cup milk

Preheat oven to 350 F. In large oven-safe skillet over medium-high heat, cook bacon strips. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon.

Chop onion. Add onion and elk meat to drippings in skillet. Heat, stirring often, until onion is tender and meat is browned. Pour drippings from skillet, retaining onions and meat in skillet. Reduce heat to medium. Add corn, tomato soup, garlic powder, chili seasoning and bacon to skillet.

In medium bowl, combine corn muffin mix, egg and milk. Mix until well-combined. Spread cornbread batter over ingredients in skillet. Place skillet in oven and bake for 15 to 20 minutes, or until cornbread topping is golden brown. Yields 4 to 6 servings.

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