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Healthy Recipes using Braised Elk Kidney

Braised Elk Kidney with Garlic and Thyme

A savory dish featuring tender braised elk kidney infused with garlic and fresh thyme, served over a bed of quinoa for a nutritious meal.

Ingredients
  • 2 elk kidneys, cleaned and halved
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 cup low-sodium beef broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup cooked quinoa
Instructions
  1. Heat olive oil in a skillet over medium heat, add minced garlic and sauté until fragrant.
  2. Add the halved elk kidneys and sear on both sides until browned.
  3. Pour in the beef broth, add thyme, salt, and pepper, cover, and simmer for 30 minutes until tender.

Spicy Braised Elk Kidney Tacos

These tacos feature braised elk kidney seasoned with a blend of spices, served in corn tortillas with fresh avocado and cilantro.

Ingredients
  • 2 elk kidneys, cleaned and diced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 8 corn tortillas
  • 1 avocado, sliced
  • Fresh cilantro for garnish
Instructions
  1. In a pot, heat olive oil and add diced elk kidneys, cooking until browned.
  2. Stir in chili powder, cumin, and paprika, then add a splash of water and simmer for 20 minutes.
  3. Serve the mixture in corn tortillas topped with avocado slices and cilantro.

Braised Elk Kidney and Mushroom Risotto

A creamy risotto featuring tender braised elk kidney and earthy mushrooms, perfect for a comforting yet healthy dinner.

Ingredients
  • 1 cup Arborio rice
  • 2 elk kidneys, cleaned and sliced
  • 1 cup mushrooms, sliced
  • 4 cups low-sodium vegetable broth
  • 1 onion, diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Parmesan cheese for serving
Instructions
  1. In a pot, heat olive oil and sauté onions until translucent, then add sliced elk kidneys and mushrooms.
  2. Stir in Arborio rice and cook for 2 minutes, then gradually add broth, stirring constantly until creamy.
  3. Season with salt and pepper, and serve with grated Parmesan cheese.

Braised Elk Kidney with Root Vegetables

A hearty dish of braised elk kidney paired with seasonal root vegetables, slow-cooked to perfection for a wholesome meal.

Ingredients
  • 2 elk kidneys, cleaned and quartered
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 1 turnip, chopped
  • 2 cups low-sodium beef broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a Dutch oven, heat olive oil and brown the quartered elk kidneys.
  2. Add chopped root vegetables and beef broth, season with salt and pepper, and bring to a simmer.
  3. Cover and cook on low heat for 1.5 hours until kidneys and vegetables are tender.

Elk Kidney Stir-Fry with Broccoli and Bell Peppers

A quick and healthy stir-fry featuring braised elk kidney, vibrant broccoli, and bell peppers, tossed in a light soy sauce.

Ingredients
  • 2 elk kidneys, cleaned and sliced
  • 2 cups broccoli florets
  • 1 bell pepper, sliced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • Cooked brown rice for serving
Instructions
  1. In a wok, heat sesame oil and sauté ginger until fragrant, then add sliced elk kidneys and cook until browned.
  2. Add broccoli and bell pepper, stir-frying for 5 minutes until vegetables are tender-crisp.
  3. Drizzle with soy sauce, toss to combine, and serve over cooked brown rice.

Herb-Crusted Braised Elk Kidney with Spinach Salad

Braised elk kidney coated in a herb crust, served alongside a fresh spinach salad for a light yet satisfying meal.

Ingredients
  • 2 elk kidneys, cleaned and halved
  • 1 cup breadcrumbs
  • 1 tablespoon mixed herbs (oregano, basil, parsley)
  • 2 tablespoons olive oil
  • 4 cups fresh spinach
  • 1 lemon, juiced
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375°F (190°C). Mix breadcrumbs with herbs, salt, and pepper.
  2. Brush elk kidneys with olive oil, coat with breadcrumb mixture, and bake for 25 minutes.
  3. Toss fresh spinach with lemon juice and serve alongside the herb-crusted kidneys.

Braised Elk Kidney and Lentil Stew

A nourishing stew combining braised elk kidney with lentils and vegetables, perfect for a filling and healthy meal.

Ingredients
  • 2 elk kidneys, cleaned and diced
  • 1 cup green lentils, rinsed
  • 1 onion, diced
  • 2 carrots, chopped
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a large pot, heat olive oil and sauté onions until soft, then add diced elk kidneys and cook until browned.
  2. Add carrots, lentils, and vegetable broth, bring to a boil, then reduce heat and simmer for 30 minutes.
  3. Season with salt and pepper before serving.

Braised Elk Kidney with Tomato and Basil

A flavorful dish of braised elk kidney simmered in a rich tomato sauce, garnished with fresh basil for a burst of flavor.

Ingredients
  • 2 elk kidneys, cleaned and halved
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Fresh basil for garnish
  • Salt and pepper to taste
Instructions
  1. In a skillet, heat olive oil and sauté onions and garlic until fragrant.
  2. Add halved elk kidneys and cook until browned, then stir in diced tomatoes and simmer for 25 minutes.
  3. Season with salt and pepper, garnish with fresh basil, and serve.

Braised Elk Kidney and Sweet Potato Hash

A hearty breakfast hash featuring braised elk kidney and sweet potatoes, seasoned with spices for a nutritious start to your day.

Ingredients
  • 2 elk kidneys, cleaned and diced
  • 2 sweet potatoes, peeled and cubed
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish
Instructions
  1. In a skillet, heat olive oil and sauté onions until translucent, then add sweet potatoes and cook until tender.
  2. Add diced elk kidneys and paprika, cooking until kidneys are browned and cooked through.
  3. Season with salt and pepper, garnish with parsley, and serve warm.