Here is a quick, easy, simple, fast and delicious yak recipe. You can use this recipe for grilling or on the skillet.
Yaks are bovine (related to cows, bison and buffalo) who originate from Central Asia and Tibet. I find the ground pasture-raised (grass-fed) yak at the Coop and it comes from the Hey Hey Yak Ranch in Colorado. Some of the cute yaks have adorable curly facial hair. Pasture-raised yaks are extremely lean (compare to turkey rather than beef).
1 lb ground yak (or elk, beef, bison, etc)
olive oil or melted virgin coconut oil
Fresh ground salt crystals (rock, sea, mineral source)
Fresh ground black peppercorns
Dump the ground yak in a mixing bowl and cover generously with almond flour. Add about a 1/3 cup of oil or more and the rest of ingredients. You don't need to fret about exact amounts. I do it by eye-balling and it works every time.
Get your hands messy (kids might love this) by really digging in and mixing all the ingredients very well. You can adjust the amount of almond flour to make it less soggy and have a more binding consistency.
Separate the entire ball of meat mix into 5 or 6 pieces and round and flatten them into an oval shape.
Now you have 3 choices and it works well either way:
(1)You can throw the meatballs on the grill and a few minutes later you can enjoy them.
(2)You can warm a skillet with coconut oil on high or medium-high and cook the meatballs in the skillet by frequently turning them upside down until the inside is well-cooked to your taste.
(3)You can make your meatballs smaller and try this oven recipe.
Bon appetit! Afiyet olsun! Bil-'afiyah! May we thank the Creator of yaks, Who makes them look cute to our eyes and Who makes their meat beneficial to our bodies and tasty to our tongue and smell like grass to our noses. Alhamdulillah (all praises belong to the One God)