My Big Fat Greek Elk

Becky Hammond


Usually i make this using lamb meat and forming the meat into patties and grilling for greek burgers. However it was cold outside and i had elk-so i made this instead! all i have to say is hallelujah!!


★★★★★ 1 vote

15 Min
15 Min


  • 1
    small cucmber
  • 1 1/2 c
    plain greek yogurt
  • 1 clove
  • 3 Tbsp
    fresh chopped dill
  • 1/2 c
    crumbled greek feta
  • 1
    medium eggplant
  • 1/2 tsp
  • ·
    salt and pepper
  • 1/4 c
    olive oil
  • 1 lb
    elk (or lamb) meat
  • 3/4 c
    chopped fresh mint leaves
  • 1 1/2 Tbsp
  • ·
    salt and pepper
  • ·
    pita bread
  • ·
    chopped romaine
  • ·
    sundreid tomato

How to Make My Big Fat Greek Elk


  1. Make Tzatziki sauce: chop cucumber into small pieces. combine in a bowl with yogurt, garlic clove (minced), dill, and feta. stir and refrigerate until dinner time.
  2. Brown meat in large saucepan with a bit of olive oil. While browning, once meat is brown yet still very moist (don't drain), put in mint leaves, cumin, and salt and pepper.
  3. slice eggplant and cover with mixture of olive oil, salt, pepper, oregano. either grill or saute.
  4. cut pit in half, toast sides.
  5. Assemble: pit half, cover with tzatziki sauce, eggplant slices, romaine lettuce ground meat, sun dried tomatoes, more tzatziki, and other half of pita. GOOD TO GO!
  6. eat it as messy as it comes! you'll make a mess but its so worth it! As i stated in my explanation, instead of ground meat you could form patties and make it into a burger! enjoy!

Printable Recipe Card

About My Big Fat Greek Elk

Course/Dish: Other Main Dishes

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