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The Wordsmith's Forge
The Writing & Other Projects of Elizabeth Barrette
Recipe: "Elkloaf with Sausage"
This is what I made for supper tonight.

Elkloaf with Sausage

olive oil
2 eggs
1/2 cup half-and-half
1 teaspoon Worchester sauce
1 1/2 cup crumbs from provolone cheese crackers
1/2 of a red onion, diced (about 1/2 cup)
1 teaspoon oregano
1 teaspoon rubbed sage
1/2 teaspoon mixed peppercorns, cracked
1/2 teaspoon coarse sea salt
1 pound ground elk
1/2 pound mild pork sausage


Preheat oven to 375º. Grease a loaf pan with olive oil.

Put a handful of provolone cheese crackers in a plastic bag and crush them with a rolling pin, until you have 1 1/2 cup of small crumbs.

In a large mixing bowl, lightly beat two eggs. Add 1/2 cup half-and-half and 1 teaspoon Worchester sauce. Add the cracker crumbs and allow the mixture to sit for a few minutes so the crumbs will soften.

Meanwhile peel the onion, cut it into sections, and dice until you have about 1/2 cup of onion bits. Add to the mixing bowl.

In a mortar and pestle, grind together 1 teaspoon oregano, 1 teaspoon rubbed sage, 1/2 teaspoon mixed peppercorns, and 1/2 teaspoon fine sea salt. Add to the mixing bowl.

Put the ground elk and the sausage into the large mixing bowl, tearing the meat into small pieces with your hands. Mash and knead the mixture until thoroughly blended; it should be fairly smooth and stick together well. (If it’s too dry, add a little more half-and-half; if it’s too wet, add more cracker crumbs.) Pat the mixture into an oblong shape and lift it into the loaf pan.

Cook the meatloaf at 375ºF for 1 hour 15 minutes (total 75 minutes). Serves 6+ people.


If you don't have mixed peppercorns, plain black ones will do. Table salt may be substituted for the sea salt, but since it's already ground fine, you'll need less.

The flavors in this recipe are designed to complement the robust flavor of elk meat. Other game meat such as moose or venison would probably work. It’s not optimized for beef, though you could try that if you don’t have access to game.

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5 comments or Leave a comment
thnidu From: thnidu Date: April 10th, 2013 03:03 am (UTC) (Link)
Looks yummy! but alas, not kosher, even if you could get kosher elk meat.


By G-d, you can get kosher elk meat! But meat + cheese = treif.
ysabetwordsmith From: ysabetwordsmith Date: April 10th, 2013 03:15 am (UTC) (Link)


I don't often cook kosher, but I can accommodate if asked to do so. (I'm passionately fond of challah and know how to cook with schmaltz.) So, use my "Elkloaf 1.0" recipe, delete the half-and-half, add a second egg, and make sure that whatever cracker-type filler you use doesn't have dairy in it. I used triscuits but there's flexibility. I think that covers the requirements as long as you're using kosher ingredients.

I'm not above shopping kosher just to get food that's actually edible.
thnidu From: thnidu Date: April 10th, 2013 04:12 am (UTC) (Link)

Re: Well...

My heavens! That... is tempting, but I don't think I'm going to go to the trouble of ordering kosher elk for this. Not to mention that I'm not that much of a cook. But I can read, dream, and drool!

(And substitute sausage, of course!)

Edited at 2013-04-10 04:16 am (UTC)
ysabetwordsmith From: ysabetwordsmith Date: April 14th, 2013 05:30 am (UTC) (Link)

Re: Well...

I have a lot of different meatloaf recipes. I'd like to do a cookbook of them eventually.
cat_sanctuary From: cat_sanctuary Date: April 10th, 2013 02:13 pm (UTC) (Link)
Nice that somebody's found a use for an elk!
5 comments or Leave a comment