Savory Herb-Crusted Ground Elk with Mushroom Gravy, Garlic Mashed Potatoes and Roasted Broccoli

Preheat oven to 425°F (220°C).

Wash 1.5 pounds of russet potatoes, peel them, and cut into 1-inch cubes. Place in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a boil over high heat.

While water is heating, wash 1 head of broccoli, cut into florets, and place on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Set aside.

Peel and finely dice 1 medium yellow onion.

Peel and mince 4 garlic cloves, dividing into two equal portions.

Clean and slice 8 ounces of cremini mushrooms.

Finely chop 1 tablespoon fresh rosemary and 2 tablespoons fresh thyme leaves.

In a large bowl, combine 1 pound ground elk, half of the minced garlic, half of the chopped herbs, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Season with salt and pepper.

Gently mix and form into 3 oval-shaped patties, each about 1-inch thick. Press 0.5 cup panko breadcrumbs onto both sides of each patty, pressing gently to adhere.

Once potatoes are boiling, reduce heat to medium and cook until fork-tender, about 15 minutes.

While potatoes cook, place the baking sheet with broccoli in the oven and roast for 15-20 minutes until edges are crispy and slightly browned.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the elk patties and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 145°F). Transfer to a plate and cover loosely with foil to keep warm.

In the same skillet, add 1 tablespoon butter. Add diced onion and cook until softened, about 3-4 minutes.

Add remaining minced garlic and sliced mushrooms to the skillet. Cook until mushrooms are golden brown, about 5-6 minutes.

Sprinkle remaining chopped herbs into the mushroom mixture and cook for 30 seconds until fragrant.

Add 1 teaspoon Worcestershire sauce to the skillet and stir to combine.

Pour in 1.5 cups beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until reduced by half, about 5-7 minutes.

Meanwhile, drain the cooked potatoes and return them to the pot. Add 3 tablespoons butter and 0.5 cup milk.

Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.

To serve, divide the mashed potatoes among three plates. Place an elk patty on each plate and spoon the mushroom gravy over the top.

Serve with the roasted broccoli on the side.