This Elk Stew is easy to prepare and uses everyday ingredients that create a robust and flavorful curry rich stock. Serve the Curry Elk Stew over steamed Basamati rice and garnish with chopped parsley and a lemon wedge.
If you prefer a milkier curry stew, simply add a can of coconut milk to the stock while cooking and leave out the honey and lemon juice.
Substitute venison or antelope meat
- 1 1/2 pounds elk roast, cut into 1 inch cubes
- 2 tablespoons oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 onions, chopped
- 1 shallot, chopped
- 4 carrots, chopped
- 4 celery stalks, chopped
- 2 cups fingerling potatoes, halved
- 2 tablespoons yellow curry powder
- 2 teaspoons cumin powder
- 32 ounces beef broth
- 1 tablespoon honey
- 1 tablespoon lemon juice
- salt, to taste
- cooked Basamati or steamed rice
Cut meat into 1 inch cubes and gently tenderize with a meat mallet.
Heat a dutch oven or heavy stock pot over medium heat and add oil. Carefully add meat to oil and brown. You may need to do this in batches so not to overcrowd the meat. Remove and set aside.
Add butter, garlic, onions, shallot, carrots and celery. Cook vegetables until they have softened about 15 minutes. Stir in yellow curry powder, cumin powder, cubed meat and beef broth. Reduce heat, cover and simmer for about 1 hour.
Add potatoes and continue to cook for another 30-45 minutes until potatoes are tender. Stir in honey, lemon juice and season with salt if needed.
Serve the Elk Curry Stew over steamed Basamati rice and garnish with parsley and a lemon wedge.