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Weeknight Elk Tacos the Whole Family Will Love

Out here in the country, hunting isn’t just a hobby—it’s a way of life. My husband and I are both avid hunters, and we love being out in the woods, harvesting our own meat and bringing it home to our kitchen for our whole family to enjoy. There’s something deeply satisfying about knowing exactly where your food came from and being part of every step in the process.

One thing I hear a lot is that wild game is “too gamey” or “too hard to cook”—but I promise, it’s neither! When the meat is properly handled from the beginning, game like elk, venison, or wild hog can be just as tender and delicious as anything you buy in a store—if not better. Plus, wild game is leaner, packed with nutrients, and free from added hormones or antibiotics. It’s one of the healthiest meats you can eat.

Cooking with game meat isn’t complicated, either. If you know how to brown beef, you know how to cook elk. And don’t worry—your family will love it, too. Our kids gobble it up without a second thought, and we’ve served wild game to guests more times than I can count. Everyone is always surprised at how delicious it is.

Cooking elk is one of my absolute favorites. Elk is just so delicious, and the sky’s the limit when it comes to recipes. From hearty stews to juicy burgers and tacos like the one I’m sharing today, it’s a meat that works in just about any dish. My favorite cut has to be the backstrap—talk about a tender piece of meat that melts in your mouth. It’s truly something special.

Today, I’m sharing one of our favorite weeknight meals: Elk Tacos. It’s a quick, family-friendly recipe that’s full of flavor and easy enough for any home cook.

Let’s get started!

Easy Elk Tacos

These elk tacos are one of our go-to meals after a long day. They’re simple, hearty, and full of flavor—and best of all, they come together in no time. Whether you’re feeding a hungry family or sharing with friends, this wild game recipe is always a hit.

Ingredients:

• 1 lb ground elk
• 1 tbsp tallow or olive oil
• ¼ cup diced onion
• Garlic salt, to taste
• Black pepper, to taste
• Corn tortillas (or tortillas of your choice)

Toppings (optional but encouraged):

• Shredded lettuce
• Diced tomatoes
• Diced onion
• Shredded cheese
• Salsa (homemade or store-bought)

Instructions:

1. In a skillet over medium heat, add tallow or olive oil.
2. Sauté the diced onion until it begins to soften, about 2–3 minutes.
3. Add the ground elk to the skillet. Cook until browned, breaking it up as it cooks.
4. Season with garlic salt and pepper to taste. Stir and let the flavors come together for a few more minutes.
5. While the meat finishes, warm your tortillas in a pan with a little olive oil.