INGREDIENTS

1 ½ lb. elk roast

1 cup Italian bread crumbs

½ cup parmesan cheese

1 tsp. dried basil

½ tsp. dried oregano

1 tsp Pit Boss GSP (garlic, salt, pepper)

1-2 tbsp. Pit Boss Chop House seasoning

2 eggs

1 tbsp. water

½ cup canola oil

2 cups marinara sauce

1 cup ricotta cheese OR 1 cup of shredded mozzarella cheese

2 tbsp. butter

½ cup chopped green onions

2 cloves minced garlic

5 cups fresh spinach

INSTRUCTIONS

  1. Preheat Pit Boss grill to 350 degrees
  2. Cut elk roast into 5-6 ¼ inch thick steaks and pound with meat tenderizer. Season with Pit Boss Chop House seasoning.
  3. Mix bread crumbs, parmesan cheese, basil, oregano, and GSP in a bowl until well combined. In a separate bowl, beat water and eggs together.
  4. Heat oil in skillet over medium heat. Dip elk steaks in egg wash and then into bread crumb mixture. Make sure meat is thoroughly coated with bread crumb mixture.
  5. Brown breaded elk steaks in heated skillet. Remove from skillet and set aside.
  6. Remove some excess oil from skillet and add butter. Sauté green onions and garlic until fragrant then add spinach. Cook until spinach is wilted.
  7. Spread spinach mixture along bottom of a grill-safe baking dish. Place elk steaks side-by-side on top of spinach. Pour marinara sauce evenly over the top.

If using ricotta, place it in dollops around the top of baking dish. If using shredded mozzarella, sprinkle evenly across the top.