Ever wondered what the rich spices of curry would do for wild game? So have the good folks at Savage Arms, who asked Nevada Foodies' Kristy Crabtree to give us one of her favorite India-inspired recipes for elk. Naturally, this would work just as well with any other member of the cervidae family, like whitetails, mule deer and moose. Check out this terrific episode of Wild Table with Savage Arms, and get inspired for an elk curry that'll disappear off your family's plates like a grizzly bear showed up for dinner!
INGREDIENTS
- 1 ½ pounds elk roast, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 1 large orange bell pepper, chopped
- 2 cloves garlic, minced
- 4 cups white sweet potatoes, peeled and cubed
- 3 tablespoons yellow curry powder
- 1 tablespoon cumin powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 cups light coconut milk
- 1/2 cup water
- 1 cup unsweetened coconut flakes
- fresh basil
- 4 cups cooked white rice
INSTRUCTIONS
STEP 1:
Heat a non-stick skillet over low heat and add unsweetened coconut flakes. Stir the coconut frequently until lightly browned (about a minute). Remove and set aside.
STEP 2:
Lightly season the cubed elk with salt. Heat oil in a 7qt deep sauté pan over medium heat. When the oil is hot, add the elk and brown on all sides. You may need to do this in batches. Remove and set aside when done.
STEP 3:
Add the butter, chopped onion, bell pepper and garlic to pan. Cook until onions and bell peppers are softened (about 10 minutes). Add the yellow curry powder, cumin, sugar and salt stirring to combine.
Carefully add the elk, sweet potatoes, coconut milk and water – bring to a boil. Reduce heat, cover partially and simmer until the meat is tender, about 1-2 hours.
STEP 4:
Serve the Elk Curry over steamed rice and garnish with toasted coconut and fresh basil. Say "yum."
