Elk Lasagna makes its dinner debut.

“Where the Wild Things Are”

I recently ran onto a package of elk languishing in my freezer. It had been given to me by a hunting friend some time ago.

With another year about to unfold, I decided a new recipe was in order—as was a re-ordering of my freezer contents. Austin suggested Elk Lasagna. He’d not made an elk version before, but he‘s always “game” for innovation in the kitchen. (Pun intended.)

But should you feel intimidated by wild game, you can always make the traditional ground beef lasagna. No matter which, I usually include half ground pork for even more flavor.

Sides Round Out the Meal

Salad ready to toss

A squeeze of lemon gives a tangy lift to these roasted Brussels sprouts.

Lasagna, salad and Brussels sprouts take the plate

Apple Crisp features a healthy helping of oatmeal and apples.

This frittata was for breakfast the next morning. It featured maitake (“Queen of the Woods”) mushrooms—my favorite of the wild fungi.

Cooking at the farm. It takes a “village.”