Meat and potatoes are the perfect meal for most hunters. Nothing hits the spot quite like a good steak and taters. One up that classic duo by loading them up with some extra goodies.
The real benefit of this recipe is how easy it is, and the ability to utilize leftovers to bring it all together. While a freshly cooked steak is a definite winner, the addition of leftover steak, roast, burger, shredded goose or whatever you have will absolutely work. Maybe you have leftover roasted potatoes from a previous night, or a diced onion hanging around. This recipe is merely a guide and is something you can make all your own. However, a perfect rare elk loin is hard to beat. I like to think of this dish as a Cowboy Casserole.
- 2 C Elk Loin (Cut Length Wise)
- 7 Russet Potatoes (Rough Chopped)
- 2 Cloves Garlic
- 2 C Shredded Cheddar Cheese
- 1/4 C Diced Green Onions
- 1 T Salt
- 1 T Pepper
- Olive Oil
Finely chop garlic, and add to chopped potatoes. Drizzle in 2 T of olive oil, 1 T of salt, 1 T of pepper. Stir together well and put on a baking sheet lined with parchment.
Place potatoes in a 425*F oven for 45 min.
Cook your steak. You can use any cut and seasoning you like. I used length cut loin sections and seasoned with salt, pepper, and garlic. Cook it to the desired doneness, and be sure to let rest appropriately. (If using leftovers, skip this step.)
After the steak has cooled, cut up to the desired size, I like the look of long thin cross-sections.
When the potatoes are done pull them out of the oven. They should be browned nicely on the edges.
Add hot potatoes, cut green onions, and shredded cheese to a bowl. Let sit for a minute to melt the cheese a bit, add meat and stir quickly, then add to a clean skillet.
Throw the skillet in the 425*F oven for about 1 minute to finish the melting of the cheese. Then pull out and top with jalapenos. This is dynamite when topped with sour cream, guacamole, salsa, or whatever you like. It is for sure to be a crowd pleaser.
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