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Hulapai Mountain Bowl

We have the privilege of knowing a hunter/farmer in Utah who we purchase grass-fed beef from once a year. We usually purchase a portion of a bull, and sometimes other meat comes in our order. We used the ground elk included in one of our orders for our camping trip at Hualapai Mountain. You can substitute and use the ground meat of your choosing for this dish, but a gamier meat will hold up better.


1 lb. ground elk

1-14 oz can of pumpkin puree

1 cup frozen peas

1-14 oz can stewed tomatoes (undrained), or about 6 Roma tomatoes, roasted and chopped

1 grilled Russet potato, chopped

cayenne and black pepper to taste


On your range or campfire, heat a medium skillet to medium hot (5-6 on a gas range).


Add the ground elk and use a spoon or spatula to divide the meat into smaller portions, about the size of a nickel or quarter. Reduce heat if the fat starts to splatter. Brown the meat and add the grilled potato. The fat from the meat will create a nice finish on the potato. Turn the potatoes to each side so they cook evenly, about 10 minutes.


Add the tomatoes and frozen peas. The liquid from the tomatoes will cook the peas.


When most of the liquid evaporates, add the pumpkin puree. This pulls everything together and pulls back the acidity from the tomatoes, adding a bit of sweetness.


When everything comes together, remove from heat and let sit for 5 minutes. Season with cayenne and black pepper and serve in a bowl with a spoon or fork.

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