Easy Elk Meat Lettuce Wraps

Makes about 8-10 lettuce wraps
Preparation
1 pound ground elk
1 8 oz package of mushrooms,thinly diced
1 2 carrots, peeled and thinly diced
1 stalk of celery, thinly diced
½ cup Hoisin sauce
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ tablespoon coconut oil
8-10 lettuce leaves
slivered almonds, optional

Bring a medium pan to medium heat and add the coconut oil. Add the elk meat to the pan. Try and break up the meat as much as possible prior to putting it in the heated pan because it’s a little tougher then ground beef and a bit more difficult to break up in the pan. Continue to break the meat up with a spatula or wooden spoon while it’s cooking. Continue to do this until meat is in little pieces and browned. Add the mushrooms and continue to cook for about 2 more minutes, stirring frequently. Add salt, pepper, and Hoisin sauce. Mix until incorporated then add the celery and carrots. Continue to cook on low to medium heat until carrots are softened, about 5 more minutes. Remove from heat. Separately separate the lettuce pieces and place a large scoopful of the mixture into each lettuce piece. Top each with a few pieces of slivered almonds.