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Ground Yak

Note: All recipes are created and cooked at approximately 7800ft.


                                                   ***** 2011 Yak Tamale Pie*****
                                    ***** definitely a HUGE hit with all Tasters!*****


In cuisinart mix together:                            Then saute these three in:
 1 medium onion                                              2 tbspns olive oil
1 garlic clove
1 yellow pepper

When lightly browned, add:
1/4lb ground pork
1lb ground yak
28oz Tomato sauce by Pasta Divina
1/3 cup crushed Kalamata Olives
1tspn  Salt
freshly ground black pepper

Cook slowly on stove top for one hour.   Add 9oz South Mountain Dairy Tuscany Gold Feta, continue cooking over a medium heat and stir in until melted and very smooth. Add Green chili powder and 1/4 tspn crushed green chili. 

While this meat mixture is cooking bring 3 cups of water to a boil and add slowly, 1 tspn salt and 1 cup of white cornmeal.   Stir constantly until thickened.

Butter a casserole and add the cornmeal mix. Spread the meat mixture on top of the cornmeal mix and cook for 20 minutes in oven at 375F. When reheating pour some of the remaining tomato sauce over the meat.




STROGANOFF STYLE YAK STEW

1 ½ lbs Chuck Steak Cubed

3tbspns Oil

1 tbspn Butter

1 large Onion thinly sliced

1 clove garlic mashed or finely diced

2 cups sliced mushrooms

3 tbspns all purpose flour

1 tspn salt

1/4tspn pepper

¼ cup tomato paste

¼ cup Burgundy wine

1 crumbled bay leaf

16 fl ounces Organic Cream of Broccoli Soup

Irish Whisky 2 tbspns

Toss the meat cubes in flour, salt , pepper, before frying in pan on medium heat, remove meat and sauté onion, garlic and mushrooms until limp. Remove pan from heat and mix whisky, wine, tomato paste and bay leaf. Blend in broth. Stir until ingredients are blended. Pour over meat. Cover and cook in slow cooker for 5 to 6 hours on low.


Southwest Yak Moussaka

Sautee 2  Garlic cloves, large chopped onion & 1lb ground Yak together with 2 tspn tomato paste. Add  8oz hot Green Chile. Grate one small Crookneck Squash and on small Zucchini. Add tbspn Wheatgrass, tspn each of lemon pepper and Redmond salt. 1 Packet Trujillo Farms Taco and Burrito Seasonings. 

Topping: Mix 5oz Goat Yoghurt, 1 egg, 6oz goat feta 3oz Parmesan together with juice of half a lemon. 

Put yak mix in deep dish and top with Yogurt cheese mixture. Sprinkle with lemon pepper and cook 30mins @ 400F.



Hunters Moose Drool Sausage
2 lbs Yak sausage
1/4 cup Big Sky Moose Drool Beer
1 Tbs. Hoisin Sauce
1 tsp. Fresh Ginger sliced or smashed
¼ tsp. Chinese Five Spice
1 Tbs. Worcestershire Sauce
1 Tbs. Soy Sauce

Thoroughly mix all ingredients except the sausage. Knead the mixture into the sausage and let stand before cooking.


Green Chili Curry Breakfast Sausage
2lbs Yak sausage
1/4 tsp. Curry Powder
6oz Thai Green Curry sauce
1/4 tsp. Fenugreek Powder
4oz Green Chiles
1/4 tsp. Sea Salt

Thoroughly mix all ingredients except the sausage. 
 Knead the mixture into the sausage 
and let stand before cooking.


Mediterranean Yak Meatballs with Yogurt Sauce
2 eggs
2 cloves garlic finely chopped
¼ cups bread crumbs
1/4 tsp. salt and pepper
2 Tbs. Olive Oil
½ tsp. Cumin
1 Tbs. Fresh Mint
½ tsp. cinnamon
¼ tsp. ground coriander
½ inch slice of leek finely chopped.

Mix ingredients until light and fluffy.
Mix in with hands 1lb Ground Yak.
Do not over mix or balls will be hard.
Form small 1” meatballs.

Goat Yogurt Sauce
¾ cup goat milk
4 oz Goat Feta
1 clove Garlic

Mix in blender until smooth.
When smooth add finely diced tomato, (seeds removed) and cucumber finely diced.
Add a pinch of dill.

Beautiful served over salad. Warm to hot meatballs with cold yogurt sauce.


Yak Sausage Rolls
Yak Sausage 1lb 
4 Tbs. (Mild) (Hot) Green Chile
1 Pkt. Trujillo Farms Fajita Spices mix 
1 tsp. salt
2 egg whites well beaten until light and fluffy 
Home made puff pastry, or Pepperidge Farms Puff pastry. 

Mix 1lb. Yak sausage meat with 3/4 tsp. Redmond salt, 1 Pkt Trujillo Farms Burrito or Fajita Spice mix, 4 Tblspns Green chile.
Beat 2 egg whites separately and then turn into the sausage mix.
Roll out pastry, cut into small rectangles, set a small amount of sausage mix on pastry and roll.
Moisten ends and set on nonstick or greased tray.
Cook at 325F for 15 to 20 minutes.
If you wish this can be made into meatballs or even a meat loaf or used as recipe for Yakburgers. The beaten egg whites work really well to lighten the dense Yak meat.


Gluten Free Yak & Mushroom Meat Loaf
 2 lbs. Ground Yak
½ tsp. ground pepper
1.5 tsp. salt/rub mix
1 egg
1 tsp. Mixed Herbs
1 minced onion
2 cups of Oyster Mushrooms
butter for frying Mushrooms
1tsp. Red Chile powder
1/2tsp. Oregano
3 cloves garlic minced
1/2cup Ketchup
1 Tbs. Honey
Dash Tabasco and Worcestershire sauce

Mix altogether thoroughly.
Sautee finely chopped Mushrooms in about 1Tbs. butter.
When ready,add to meat mix and continue to mix in thoroughly.
Turn into loaf pan.
Cook at 350F for 45 minutes approximately.

Yak Liver/Leek/Parsley Spread
 1 lb Yak Liver
7 Tbs. Olive Oil
1 leek, finely sliced
salt
freshly ground pepper
4 tsp. freshly chopped parsley
5 Tbs. red wine

Over a medium heat, sautee the finely sliced leeks in 4 Tbs. of olive oil.
Cut liver into small squares and over a high heat sautee in 3 Tbs. of Olive oil, separately from the leeks.
Add parsley, salt and grind pepper to taste.
Then add this mixture to leeks.
Deglaze the frying pan in which the liver was cooked, with the wine, to loosen any particles and when ready add to liver mixture.
Puree the mixture in Cuisinart.
Place in small container for serving with toast or crackers. I generally use Plain Rice Crackers.
NB this has no bacon, and no butter.


Sundried Tomato and Rosemary Yak Stew
 2lbs either ground Yak or Yak stew meat
one leek finely sliced
3 stick celery finely sliced
6/7 oz. Sundried tomatoes
2 cups Organic Broth
olive oil
minced garlic
¼ tsp. Herbs de Provence
1 tsp. Rosemary
½ cup red wine
Salt and Pepper to taste

Sautee altogether on stove top and transfer to slow cooker and cook for 4 to 6 hours or overnight.
Serve as a Sloppy Joe, open faced sandwich or with rice or noodles. Great when topped with feta!


Velvety Smooth Yak Green Chili Stew
 2lbs Ground Yak or Yak Stew Meat or meat of choice
24oz Muir Glen Organic Crushed Tomatoes with Basil
Santa Fe Fiesta Green Chile Enchilada Sauce by Trujillo Farms
8oz Santa Fe Ole Green Chile
1 tsp. Cumin Powder
2 tsp. Dried Oregano
2 tsp. Red Chili Powder
2 cloves Garlic sliced/crushed
2 Leek sliced

Saute leeks and garlic in olive oil, add tomatoes, green chili and green chile Enchilada Sauce, Cumin, Oregano and red chili powder.
Transfer to slow cooker, sauté yak meat with a little sauce and transfer all to the slow cooker and mix thoroughly.
Cook on low for 6 hours or overnight
Serve hot with Noodles or Rice or use for Enchiladas.


Manicotti
Garlic goat chevre/feta 
16oz Garlic Goat Chevre
5oz Garlic Goat Feta
4oz Grated Mozarella
4oz Grated Parmesan
1Tbs. Dried Parsley
1.5 tsp. Dried Oregano
1 tsp. Salt

Mix well together and stuff 16 Manicotti Shells


Sauce:
8oz Yak Sausage
8oz Ground Yak
½ onion
1 clove garlic, pressed/finely chopped
8oz Fire Roasted Tomatoes
8 oz Fire Roasted Diced Tomatoes
8oz Artichoke Sauce
2 Tbs. Dried Parsley Flakes
1 tsp. Sugar
1 tsp. dried Basil leaves

Sautee chopped onion, garlic and meat until brown and then add rest of ingredients.
Cook Sauce until reduced, about 1 hour.

Cover the stuffed shells with the sauce and scatter the top with Parmesan and Mozarella Mixture.
Wrap container securely with foil.
Cook covered at 350 °F for about 45 minutes then uncover and cook until top is brown.


Green Chili Manicotti 
16oz Plain Goat Chevre 
5oz Plain Goat Feta 
4oz Grated Mozarella 
4oz Grated Parmesan 
1Tbs. Dried Parsley 
1.5 tsp. Dried Oregano 
1tsp. salt 
Five roasted Green Chilies cut very small 

Mix well together and stuff 16 Manicotti Shells 

Sauce: 
8oz Yak Sausage 
8oz Ground Yak 
½ onion 
1 clove garlic, pressed/finely chopped 
8oz Fire Roasted Tomatoes 
16oz Fire Roasted Tomatoes with Mild Green Chilis 
2 Tbs. Dried Parsley Flakes 
1 tsp. Sugar 
1 tsp. dried Basil leaves

Sautee chopped onion, garlic and meat until brown and then add rest of ingredients. 
Cook Sauce until reduced, about 1 hour. 
Cover the stuffed shells with the sauce and scatter the top with Parmesan and Mozarella Mixture. 
Wrap container securely with foil. 
Cook covered at 350 °F for about 45 minutes then uncover, and cook about another 30 minutes or until top is brown. 


Lasagna 
1lb Yak sausage 
1 lb Ground Yak 
4 oz chopped onion 
1 chopped garlic clove 
16oz Can Green Chili and Tomatoes 
16oz Trader Joe’s Vodka Tomato Sauce 
2 Tbs. Dried Parsley Flakes 
1 tsp. sugar 
1 tsp. Dried Basil Leaves 
about 9 Lasagna Noodles 

Sautee chopped onion, garlic and ground meat and sausage in either Olive Oil or GrapeSeed Oil until brown. 
Add remaining ingredients and cook for one hour until reduced to a good smooth consistency. 
Mix in large Mixing bowl 16oz of Goat Chevre and 8oz Goat Feta. 
Add ¼ cup of grated Parmesan, 
1 Tbs. Dried Parsley Flakes, 
1tsp. Salt and 
1.5 tsp. dried oregano leaves. 
Mix together 2 cups shredded Mozarella Cheese and ¼ cup of parmesan and scatter between layers and finally on top of Lasagna. 
Layering as you please but suggest bottom layer has thin layer of sauce. 
Next layer be the dried uncooked lasagna noodles. 
Then the Goat cheese mixture. 
Over this scatter a thin layer of Mozarella and Parmesan mixture. 
Then layer in the same order again. 
Top with the Parmesan Cheese. 

Cook covered at 350 °F for 45 minutes, remove the cover and cook the last 30 minutes uncovered till cheese melts and goes a light brown. 


Hamburger 
1lb Ground Yak 
1 egg 
¼ cup Bread Crumbs 
salt & pepper to taste 
¼ cup broth of choice 
2 Tbs. Olive Oil 

Mix lightly and grill/cook in skillet to medium rare. 


Moussaka 
Sautee 2 Garlic cloves, large chopped onion & 1lb ground Yak together with 1 Tbs. tomato puree, 14oz can chopped tomatoes, 2 tsp. dried oregano, ½ tsp. Cinnamon. 
Coat 2 medium eggplant with olive oil and grill for 5 minutes on each side. 
Place meat mixture in deep ovenproof dish. 
Top with 5oz Goat Yogurt, 1 egg, 6oz goat feta and 3oz Parmesan mixed together to form topping. 
Cook 35 minutes at 400 °F. 


Yak and Mushroom & Onion Calzone Meatballs 
4 oz. crumbed Intergalactic Mushroom and onion Calzone 
1 oz. leek cut very finely 
1 oz. celery finely chopped 
1/4 oz. Italian Parsley finely chopped 
1lb Ground Yak 
1 Tbs. Red Wine 
Dash of Black Pepper 
Few drops of Garlic Oil 
1Tbs. Worcestershire 
1 egg 
1 Tbs. Grapeseed Oil 
5 oz. plain Chevre by The Windmill Dairy / South Mountain Dairy 

Mix altogether lightly in large mixing bowl. Bake small meatballs for 8 minutes at 325 °F. 
Eaten with Mushroom Sauce made with Yak broth is an outstanding touch! 


Ground Yak & Sun Dried Tomato Chevre Meatballs 
4 oz. crumbed Intergalactic Garlic and Arugula Bread 
1 oz. leek finely chopped 
1 oz. celery finely chopped 
1/4 oz. Italian Parsley finely chopped 
5 oz. Sundried chevre by The Windmill Dairy 
1. Tbs. Red Wine 
Dash of Basil 
Few drops of Garlic Oil 
1 Tbs. Grapeseed Oil 
1 Tbs. Worcestershire sauce 
1 finely diced fresh tomato. 

Mix all ingredients lightly in large mixing bowl.
Bake small meatballs for 8 minutes at 325 °F. OR stuff a hollowed tomato and bake until meat is cooked and serve with Quinoa Pasta and snap peas.


Yak and Intergalactic Vegetable Calzone Meatballs
4 oz. crumbed Intergalactic Vegetable Calzone 
1 oz. leek cut very finely 
1 oz. celery finely chopped 
1/4 oz. Italian Parsley finely chopped 
1 Tbs. Red Wine 
Dash of Black Pepper 
¼ tsp. salt 
Few drops of Garlic Oil 
1Tbs. Worcestershire 
1 egg 
1 Tbs. Grapeseed Oil 
5 oz. plain Chevre by The Windmill Dairy / South Mountain Dairy 

Mix altogether lightly in large mixing bowl. 
Bake small meatballs for 8 minutes at 325 °F. 
Eaten with Mushroom Sauce made with Yak broth is an outstanding touch! 


Yak Vegetable Meat Loaf 
8 oz. Turnip grated 
1 egg 
4 oz. leeks minced 
4 oz. Garlic Arugula Bread Crumbs 
3 carrots grated 
1 lb Ground Yak 
1Tbs. Irish Whisky 
1tsp. Worcestershire Sauce 
2 cloves garlic 
1/2tsp. Horseradish 

Saute vegetables in 2 Tbs. of butter until golden. 
When cool add and mix with the egg, Ground Yak, breadcrumbs, Worcestershire sauce and Horseradish. 
Brush 9” loaf pan with Grapeseed oil and cook for 40 minutes @ 350 °F. 


Rosemary Garlic Black Olive Yak Meat Loaf 
4 oz. Rosemary Olive Oil 
Bread, crumbed 
16 Black Olives, sliced 
2 Eggs (free range from Gallina del Sol Farm) 
1 Tbs. Olive Oil 
5 oz. plain Feta (South Mountain Dairy) 
Few Drops of Garlic Oil (Valley Garlic Company) 
½ Cup Vegetable Broth 
Pinch of Salt 
1 lb Ground Yak 

Mix all ingredients in large bowl. 
Place in Garlic Oil brushed 9” glass loaf pan and cook for approximately 45 minutes at 325 °F. Serve hot or cold with salad or with Rosemary Olive Oil bread. 


Intergalactic Garlic Arugula Bread with Beer and Garlic Feta
2lb Ground Yak 
1 Garlic Arugula Bread 
3 cup Steinlager or Beer of choice 
2 eggs 
6 oz. Garlic Feta by South Mountain dairy 
2 tsp. pimiento 
1 Tbs. Garlic Oil 
1 Tbs. Olive Oil 
¼ each of yellow, red and green bell peppers. 
1 tsp. Horseradish 
½ tsp. Salt 

After creating crumbs of the Garlic Arugula Bread add all ingredients to a large bowl and mix. 
Place in 9” glass loaf pans and Bake at 325 °F for 45 minutes. 


Yak Loaf with Salsa Sabrosa Dip and Cracked Wheat Bread 
1lb Ground Yak 
8 oz. Cracked Wheat Bread by Intergalactic Bakery 
1 Packet Salsa Sabrosa by Trujillo Family Farms 
14 oz. Diced Tomatoes with Zesty Green Chiles 
2 eggs (free range from Gallina del Sol Farm) 
1/3 cup red wine 
½ tsp. cumin 
¼ tsp. salt 

Brush 9” Loaf pan with Grape Seed Oil. 
Mix the above ingredients other than the bread. 
Place mixture into pan and bake at 325 °F for 45 Minutes or until cooked and coming away from sides of glass pan. 


Garlic Arugula Yak Summer Meat Loaf #1 
2lbs Ground Yak 
1 loaf Garlic Arugula Bread by Intergalactic Bakery 
1 small celery heart stick 
½ each of red and green Bell Pepper 
few drops of Garlic Oil 
2 Tbs. each parsley and cilantro 
2 tsp. pimiento 
1/2cup white wine 
1 shallot 
¼ cup vegetable broth 
8 oz. Fire Roasted Organic Muir Glen Diced Tomatoes 
1 tsp. Dijon Mustard 

Crumb bread in Cuisinart, then add vegetables. 
When sufficiently fine place in bowl with mustard, white wine and vegetable broth. 
Add the ground Yak meat after it also has been ground finer in the cuisinart. 
Mix and let stand overnight. 
Bake in oven at 400 °F for one hour in loaf pans. 

Get thoroughly cold and serve on Garlic Arugula bread, add mashed avocado, sour cream, capers and or salsa. Makes a great hot day open faced sandwich. 


Garlic Arugula Yak Summer Meat Loaf #2 
2lbs Ground Yak 
1 loaf Garlic Arugula Bread by Intergalactic Bakery 
1 small celery heart stick 
½ length leek sliced 
½ each of red and green Bell Pepper 
¼ yellow bell pepper 
few drops of Garlic Oil 
2 Tbs. each parsley and cilantro 
2 tsp. pimiento 
1 cup vegetable broth 
1 tsp. Dijon Mustard 
1 tsp. garlic sea salt 

Crumb bread in Cuisinart, then add vegetables. 
When sufficiently fine, place in bowl with mustard, Yak & vegetable broth. 
Add the ground Yak meat after it also has been ground finer in the cuisinart. 
Brush pan with Olive oil and brush top of loaf with Olive Oil. 
Bake in oven at 325 °F for one hour in loaf pans. 


Yak Meat Loaf/Meatballs 
1 oz. Cilantro finely chopped 
1 oz. Parsley finely chopped 
8 oz. onion finely cut 
1tsp. Horseradish 
10 oz. 8 grain 3 seed bread sage Bakery 
24 oz. Roasted Green Chile 
2 eggs 
2lbs Ground Yak 
1tsp. Mustard 

Mix ingredients. 
Add a dash of Worcestershire, Chipotle and Tabasco Sauces. 
Bake at 325 °F until done. Makes two 9” x 5” loaves. Eat hot or cold 
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