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  1. #1
    tangentrider's Avatar
    tangentrider is offline Senior Member
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    Wink Elk Meatza

    Primal Fuel
    I just made my first meatza--with ground elk! Topped it with Humboldt Fog goat cheese, sun dried tomatoes, golden raspberries, and roasted garlic. 'Twas darn tasty. I'll be having this again for sure.


    http://lauraswritings.blogspot.com/2...lk-meatza.html
    Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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    Meadow's Avatar
    Meadow is offline Senior Member
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    We did an elk meatza this week too!! Our first attempt, it was quite good. I am going to change up the seasonings a bit in the crust I think, but it was a success overall. Did you use wild elk or domestic raised? Ours was a grind we do with wild elk and about 20-25% ground fatty beef shoulder so it holds together and stays moist when cooked.

    Need to get that one loaded up on my blog as well. Thanks for the reminder!


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    tangentrider's Avatar
    tangentrider is offline Senior Member
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    Quote Originally Posted by Meadow View Post
    We did an elk meatza this week too!! Our first attempt, it was quite good. I am going to change up the seasonings a bit in the crust I think, but it was a success overall. Did you use wild elk or domestic raised? Ours was a grind we do with wild elk and about 20-25% ground fatty beef shoulder so it holds together and stays moist when cooked.

    Need to get that one loaded up on my blog as well. Thanks for the reminder!

    I bought the elk, pre-ground, at a small market on the inland highway between San Diego and Los Angeles. It's probably domestic raised, but I've no idea. It was good!

    I forgot to mention in the blog post that the elk was seasoned with a bit of chili powder and some pink salt. (I had mixed up a whole pound for burgers, but then changed my mind and only made one--so glad, for the meatza was better than the burger.)
    Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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