Why I Love Elk Curry: Flavor, and Elk Inspiration

I’m a firm believer that color and fragrance are just as important as flavor when cooking, and if I had to list my top five hunger-inducing combinations, curry would rank at the very top.

Curry dishes trace their roots to southern India, dating back hundreds—some say thousands—of years. Traditionally, curry was a thin, soup-like spiced sauce served over rice. The term “curry” refers to a blend of warming spices and aromatics such as cumin, coriander, turmeric, and garlic, and it can be used with poultry, fish, vegetables, and, of course, wild game.

For this recipe, I use a yellow curry powder you can easily find at your local grocery store. It brings gentle heat and subtle sweetness, and when paired with elk, orange bell pepper, sweet potatoes, and coconut milk, the result is a rich, savory dish that’s both comforting and deeply satisfying.

Tips for the Best Citrus Curry Elk

• Choose the Right Cut: A lean elk roast works best for this curry. Shoulder or leg cuts are ideal because they stay tender during slow simmering.
• Marinate for Extra Flavor: Even a short 30-minute marinade in a bit of coconut milk, curry powder, and garlic can make the elk more flavorful and tender.
• Cook Low and Slow: Elk is very lean—cooking over low heat ensures it stays juicy. Check occasionally and add a splash of water or coconut milk if needed.
• Toast Coconut Carefully: Coconut can burn quickly. Keep the heat low and stir constantly until golden for a sweet, nutty flavor.
• Batch Browning: Avoid overcrowding the pot when browning elk cubes—this ensures proper caramelization and better flavor.
• Serving Suggestion: This curry is fantastic over white or brown rice, quinoa, or even cauliflower rice for a lighter option.

Heat a non-stick skillet over low heat and add the unsweetened coconut flakes. Stir frequently until lightly browned (about 1 minute). Remove and set aside.

Lightly season elk cubes with salt. Heat olive oil in a large pot over medium heat. Add the elk and brown on all sides, working in batches if needed. Remove and set aside.

Melt butter in the same pot. Add onions, bell pepper, and garlic, and sauté until softened (about 10 minutes).

Stir in yellow curry powder, cumin, sugar, and salt. Add water and coconut milk, and bring to a boil.

Return the elk to the pot and add sweet potatoes. Reduce heat to low, cover, and simmer, stirring occasionally, for 1–2 hours or until the elk is fork-tender.

Spoon the curry over steamed rice, then top with toasted coconut flakes and fresh basil. Enjoy!

Elk Curry with Toasted Coconut Recipe | Wild Game Elk Curry

Try this elk curry with toasted coconut — tender elk simmered with curry, sweet potatoes, and coconut milk, finished with toasted coconut and basil over rice.

Citrus Curry Elk with Sweet Potatoes and Coconut

Try this elk curry with toasted coconut — tender elk simmered with curry, sweet potatoes, and coconut milk, finished with toasted coconut and basil over rice.

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Ingredients

• 1 1/2 lbs elk roast, cut into 1-inch peices
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium white onion, chopped
• 1 orange bell pepper, chopped
• 2 cloves garlic, minced
• 4 cups white sweet potatoes, peeled and cubed
• 3 tbsp yellow curry powder
• 1 tbsp cumin powder
• 1 tbsp sugar
• 1 tsp kosher salt
• 3 cups light coconut milk
• 1/2 cup water
• 1 cup unsweetened coconut flakes
• fresh basil, for garnish
• 4 cups cooked white or brown rice

Instructions

• Heat a non-stick skillet over low heat and add the unsweetened coconut flakes. Stir frequently until lightly browned (about 1 minute). Remove and set aside.
• Lightly season elk cubes with salt. Heat olive oil in a large pot over medium heat. Add the elk and brown on all sides, working in batches if needed. Remove and set aside.
• Melt butter in the same pot. Add onions, bell pepper, and garlic, and sauté until softened (about 10 minutes).
• Stir in yellow curry powder, cumin, sugar, and salt. Add water and coconut milk, and bring to a boil.
• Return the elk to the pot and add sweet potatoes. Reduce heat to low, cover, and simmer, stirring occasionally, for 1–2 hours or until the elk is fork-tender.
• Spoon the curry over steamed rice, then top with toasted coconut flakes and fresh basil. Enjoy!

Video

Notes

• Choose the Right Cut: A lean elk roast works best for this curry. Shoulder or leg cuts are ideal because they stay tender during slow simmering.
• Marinate for Extra Flavor: Even a short 30-minute marinade in a bit of coconut milk, curry powder, and garlic can make the elk more flavorful and tender.
• Cook Low and Slow: Elk is very lean—cooking over low heat ensures it stays juicy. Check occasionally and add a splash of water or coconut milk if needed.
• Toast Coconut Carefully: Coconut can burn quickly. Keep the heat low and stir constantly until golden for a sweet, nutty flavor.
• Batch Browning: Avoid overcrowding the pot when browning elk cubes—this ensures proper caramelization and better flavor.
• Serving Suggestion: This curry is fantastic over white or brown rice, quinoa, or even cauliflower rice for a lighter option.

Tried this recipe?Let us know how it was!

Explore More Flavorful Ways to Cook Elk

If you love cooking with elk, there’s a whole world of delicious recipes to explore. From tender elk roasts seasoned with garlic and herbs, to skillet-seared elk steaks, hearty elk chili, or creative dishes like apple-gorgonzola elk sirloin, elk’s lean, rich flavor adapts beautifully to a wide variety of cooking styles. Whether you’re preparing a weeknight meal or a special occasion feast, experimenting with elk recipes is a great way to enjoy bold, wild game flavors while keeping your meals exciting and flavorful.