Paleo By Season Cookbook Review: Ground Elk Patties with Spinach and Sweet Potato

5 from 2 reviews



For the elk patties

  • 2 pound ground elk (I used 1 pound ground beef and 1 pound ground buffalo)
  • 1 small onion, diced (about 1 cup)
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 2 tablespoons olive oil

For the sweet potatoes and spinach

  • 2 tablespoons ghee (I used butter)
  • 1 1/2 pounds sweet potatoes, cut into medium dice (about 4 cups)
  • 1 teaspoon salt, divided
  • 1 cup chicken stock
  • 1 pound spinach
  • 1 teaspoon fresh ground black pepper


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together all ingredients for the elk patties using your hands. Form the mixture into little 2-once oblong meatballs, about 3 inches long. This should give you about 15-17 total. Place about 2 inches apart on an ungreased sheet pan and cook in the oven for 12-15 minutes, or until the internal temperature reaches 145 degrees F.
  3. While the elk cooks, start the sweet potatoes and spinach: Add the ghee to a large cast iron pan over medium-high heat. Let the pan heat for 4-5 minutes, then add the sweet potatoes and 1/2 teaspoon of salt. Let the potatoes roast for 6-8 minutes, stir, then continue cooking for 6-8 minutes.
  4. Deglaze the pan with 1/2 cup of the stock. Reduce the stock for 4-5 minutes, then let the potatoes roast again for 6 minutes. Stir and let cook for another 6 minutes, then add the spinach and the remaining 1/2 cup of stock. Let steam for 2-3 minutes, then stir to incorporate the spinach. Add the remaining 1/2 teaspoon of salt and pepper.
  5. Serve the elk over the sweet potatoes and spinach.

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