Here’s another easy to make wild game curry dish that you can use with elk or venison meat. This dish is rich, creamy and packed full of flavor and fragrance. The toasted unsweetened coconut is an added bonus to each and every bite.
I hope that you will use my wild game recipes to experiment, adapt and inspire. I’m wide open to receiving feedback. Leave me a comment or send me an email. I look forward to all suggestions and opinions… Send us an email or leave us a comment below the recipe you’ve used. You can also comment on our Facebook, Pinterest or Instagram pages. Besides, that’s what helps me learn to become better at what I practice. ~thank you again for your time and interest in my passion, Kristy
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- 1 1/2 pounds elk roast, cut into 1-inch pieces
- 2 tablespoons oil
- 1 tablespoon butter
- 1 large onion, chopped
- 1 large orange bell pepper, chopped
- 2 cloves garlic, chopped
- 4 cups white sweet potatoes, peeled and cubed
- 2 tablespoons yellow curry powder
- 1 tablespoon cumin powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 cups light coconut milk
- 1 cup water
- 1 cup unsweetened coconut flakes
- fresh basil, chopped
- Brown rice or white rice, cooked
Heat a skillet over low heat and add coconut flakes. Stir coconut frequently until lightly browned, about a minute. Remove when done.
Tenderize cubed elk and then season lightly with salt. Heat oil in a dutch oven or large pot over medium-high heat. Add elk and brown on all sides. Remove when done.
Melt 1 tablespoon butter and add onions, bell pepper and garlic. Sauté until onions and bell peppers are softened about 10 minutes. Add curry powder, cumin, sugar, water and coconut milk and bring to boil. Add the elk and sweet potatoes back and reduce heat to low, cover and simmer, stirring occasionally. Cook for about 1 hour until elk is tender.
Uncover and increase the heat to medium. Boil until slightly thickened, about 10 minutes. Season with salt to taste.
Garnish with toasted coconut and fresh basil and serve over brown or white rice.