In a dutch oven pan, heat the olive oil over medium heat. Add the chopped onion, sea salt, and pepper and cook until softened. Add the garlic and sauté until fragrant.
Add the ground elk meat, Oregano, and crushed red pepper flakes. Cook until done. Note that elk meat will retain some of its pink color.
Add in the milk and wine and bring to a boil, then reduce down and simmer for about 20 minutes.
Add in the crushed tomatoes and tomato sauce, bring to a simmer, then reduce down to low and cook for about 4 hours.
Serve over pappardelle pasta. Store in an airtight container for 3 to 4 days in the refrigerator, or freeze for up to six months.