Hey there, fellow food enthusiasts!

I’ve been on a bit of a pasta kick lately. I dove into my freezer, thawed out some ground elk, and made delicious elk and mushroom ragu. Ground elk is a game-changer for those looking to mix up their protein routine. Its rich flavor and tender texture are perfect for the unique texture of pappardelle pasta. After finishing my third helping, I couldn’t stop licking the bowl.

The best part about this recipe is that it only took me 30 minutes to cook. It warms my heart any time I find a mouthwatering recipe that doesn’t steal my day. I’m always excited when I take more time eating than cooking.

So, let’s get started! In this recipe, we’ll combine ground elk with aromatic onions, garlic, and mushrooms, and simmer it all in a rich red wine and beef broth sauce. The result is a hearty, comforting dish that’s perfect for a chilly evening in just 30 minutes. I cannot emphasize how happy that made me. Let’s cook!

Here’s what you’ll need:

– 1 lb ground elk
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mushrooms, sliced
– 1 cup red wine
– 1 cup beef broth
– 1 tbsp tomato paste
– 1 tsp dried thyme
– Salt and pepper, to taste
– 8 oz pasta of your choice (I prefer pappardelle)


1. Heat a large skillet over medium-high heat. Add the ground elk and cook, breaking it up with a spoon, until browned, about 5 minutes.
2. Add the onion, garlic, and mushrooms to the skillet. Cook until the vegetables are softened, about 5 minutes.
3. Add the red wine, beef broth, tomato paste, and thyme to the skillet. Stir to combine, and bring to a boil.
4. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened, about 10 minutes.
5. Season with salt and pepper to taste.
6. Cook the pasta according to package instructions. Drain and add to the skillet with the elk sauce. Toss to combine.
7. Serve hot, garnished with fresh parsley, if desired.

Keep it exotic and enjoy!