Elk Joes
Adapted from the classic Sloppy Joe Recipe.
Salsa courtesy of George Katein, Windy Ridge Farm.
Elk courtesy of George Katein, Jr.

• 1 lb ground elk
• 1 medium onion, finely chopped (about 1/3 cup)
• 2 stalks celery, chopped (about ½ cup)
• 1/3 cup water
• 1/3 cup ketchup
• 1 Tbl Worcestershire Sauce
• 1 to 1½ tsp Windy Ridge HOT Salsa*

Brown elk with onions until the meat is cooked through and onions are soft. Drain meat. Add remaining ingredients and cook gently over medium heat for 5 minutes, then cover and simmer over low heat for 5 to 10 minutes. Do not add additional liquid, you are likely to drown the taste of the elk!

We prefer to serve over toast. Hamburger buns are just too much bread.

*NOTE: Windy Ridge HOT Salsa, if used in large quantities, can overpower any dish (and nearly any man, woman, or beast). A word to the wise: add a little, then see how it tastes before adding more.