Recipe: Curried Elk

Quick, easy and tasty meals are needed in our fast-paced society, and are always welcome in hunting camp when every minute in the field counts. Having a meal that takes 20 minutes to prepare and cook can remove the anxiety of getting a dinner on the table. Tender meat and warming spice will taste like you spent hours in the kitchen.

Curried elk is simple, tasty, and works great with any venison or waterfowl. The recipe can be made with fresh meat or leftover roast. Serve it on rice or noodles for a palate-pleasing dish that will quickly change how you look at getting dinner on the table.

Ingredients

• 2 lbs. of elk round, sliced thin into ¼-inch strips
• 4 Tbsp of cooking oil, divided
• Salt and pepper
• 1 ½ inches of ginger root, minced or grated
• 1 large onion, chopped
• 1 Tbsp of curry powder
• 1 large bunch of broccoli, stems and florets, cut into small pieces

Sauce

• 1 Tbsp of chicken soup bouillon
• 2 cups of water
• 2 Tbsp of soy sauce
• 2 Tbsp of cornstarch
• 2 Tbsp of honey (can substitute sugar)

Directions

1. Combine the chicken bouillon, water, soy sauce, cornstarch and honey to make a sauce, and set aside.
2. Heat two tablespoons (Tbsp) of cooking oil in a large frying pan or wok. Add the elk strips and ginger and season with salt and pepper. Fry on high heat for two to three minutes and remove from the pan.
3. Heat the remaining cooking oil in the frying pan or wok and add the onions. Stir in the curry powder and mix for one minute. Add the broccoli and stir to combine ingredients.
4. Add the elk back to the pan or wok and add the sauce to the pan. Stir over medium heat until the sauce thickens. Cover and let cook for 10 minutes.
5. Serve hot over rice or noodles.