Orange Elk

Orange Elk and Steamed Broccoli

Instead of Chinese takeout, try making this orange elk for dinner tonight. It’s a simple and healthier recipe packed with fragrant and subtle hints of orange and ginger. Serve with steamed rice, broccoli and green onion. Tastes just as good with venison.

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Ingredients

  • 1lb Elk Top Round or Tip Roast (sliced 1/8 inch thick)
  • 2 tablespoons oil
  • 1 tablespoon orange zest and juice from one orange
  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon dark brown sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon fresh ginger, minced
  • 3 cloves garlic, chopped
  • 4 green onions chopped
  • 4 cups cooked rice
  • 2 cups broccoli spears steamed (optional)

Directions

Cook rice following directions on package. Cut elk roast into 1/8 inch thin slices and mix in the orange zest and set aside. In a small bowl combine the juice from one orange, Tamari or soy sauce, rice wine vinegar, dark brown sugar and cornstarch. In a large skillet heat canola oil over medium-high heat. Working in batches, add elk to the pan and cook pieces until golden brown about 60 seconds. Turn and repeat process until meat is cooked. Remove from pan and set aside. Add garlic and ginger to pan and saute for about 2 minutes. Pour sauce into pan and bring to a boil stirring frequently until sauce thickens. Add elk to the pan and coat in the sauce. Remove from heat.

Serve orange elk with rice, steamed broccoli and chopped green onion. ~Enjoy!

Orange Elk and Steamed Broccoli

Cut elk roast into 1/8 inch thin slices and mix in the orange zest and set aside.

Orange Elk and Steamed Broccoli

In a small bowl combine the juice from one orange, Tamari or soy sauce, rice wine vinegar, dark brown sugar and cornstarch.

Orange Elk and Steamed Broccoli

Steam 2 cups of broccoli spears and serve alongside orange elk.

Orange Elk and Steamed Broccoli

Serve orange elk with rice, steamed broccoli and chopped green onion.

Orange Elk and Steamed Broccoli

Orange elk with rice and steamed broccoli

4 Comments

  • Reply November 8, 2016

    Emma

    I made this last night and used antelope steaks cut into thin bit sized pieces. This recipe is a keeper and will be made again! We didn’t have all the ingredients so I substituted like the comments above mentioned, balsamic vinegar for the rice wine vinegar and we used regular soy sauce as well. Absolutely delicious! Thanks for the recipe!

    • Reply November 8, 2016

      Kristy

      Emma – that’s what I enjoy about cooking. It’s the simple idea and the creativity of substituting or adding new flairs to the recipes! Glad you loved it! I look forward to hearing more from you with other recipe changes. Happy Tuesday! Kristy

  • Reply April 9, 2016

    Perry

    Tried this one last night with some mule deer backstrap. Didn’t have all the ingredients so I substituted balsamic vinegar for the rice wine vinegar and used regular soy sauce. Turned out great and the kids loved it.

    Next time I will double the sauce batch so that we have some to pour on the rice as well.

    • Reply April 10, 2016

      Kristy

      Perry – that’s what cooking is all about! Balsamic is a great substitute and I’m so glad the kids loved it… Thanks for all the kind feedback ~Kristy

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