Elk Curry with Toasted Coconut

Elk Curry with Toasted Coconut
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I’m a firm believer in color and fragrance when cooking in the kitchen, and if I had to make a list of my top five hunger-inducing combos, curry would be number one.

Curry dishes have their roots in southern India, originating hundreds—and some argue thousands—of years ago. Originally, curry was a thin, soup-like, spiced dressing served with rice. Curry itself is a mixture of spices and herbs, such as cumin, coriander, turmeric and garlic. You can create curry dishes of poultry, fish, vegetables and, of course, wild game.

For this recipe, I use a yellow curry powder found at your local grocery store. This curry adds hints of spice and sweetness to the dish, and when combined with elk, orange bell pepper, sweet potatoes and coconut milk, you end up with a savory and satisfying combination.

Ingredients

  • 1 ½ pounds elk roast, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large 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 cup water
  • 1 cup unsweetened coconut flakes
  • fresh basil
  • 4 cups cooked white or brown rice

Directions

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.

Lightly season elk cubes with salt. Heat oil in a large pot 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.

Melt one tablespoon butter and add onions, bell pepper and garlic to pot. Sauté until onions and bell peppers are softened (about 10 minutes). Add yellow curry powder, cumin, sugar, salt, water and coconut milk and bring to boil. Add the elk and sweet potatoes

to the pot and reduce heat to low; cover and simmer, stirring occasionally. Cook for about 1-2 hours or until the elk meat is fork tender.

Serve over steamed rice and garnish with toasted coconut and fresh basil.

FEATURED IN MARCH/APRIL 2018 – Carnivore’s Kitchen

Carnivore's Kitchen

Elk Curry with Toasted Coconut

Elk Curry with Toasted Coconut

Elk Curry with Toasted Coconut

Heat oil in a dutch oven or large pot over medium-high heat. Add elk and brown on all sides. Remove when done.

Elk Curry with Toasted Coconut

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.

Elk Curry with Toasted Coconut

Garnish with toasted coconut and fresh basil and serve over brown or white rice.

Elk Curry with Toasted Coconut

Elk Curry with Toasted Coconut

We have had great success with our self published “Wild Game Cuisine Cookbook: a collection of wild game recipes featuring elk, venison, antelope, bison and waterfowl.Featuring over 115+ wild game recipes from my personal collection. And with every cookbook purchased, each copy will be signed. Thank you again. If it wasn’t for all of you and all of your support, I wouldn’t have published this cookbook. ~ Kristy

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