Elk Curry with Toasted Coconut | Wild Table

I’m a firm believer in color and fragrance when cooking in the kitchen and one of my best-loved hunger-inducing meals is my Elk Curry with Toasted Coconut dish. The curry powder adds hints of spice and sweetness, and when combined with cubed elk meat, chopped orange bell pepper, sweet potato, and coconut milk, you end up with a colorful and aromatic satisfying combination.

• Servings: 6

Ingredients

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

Instructions

STEP 1: 

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.

STEP 2: 

Lightly season the cubed elk with salt. Heat oil in a 7qt deep sauté pan 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.

STEP 3:

Add the butter, chopped onion, bell pepper and garlic to pan. Cook until onions and bell peppers are softened (about 10 minutes). Add the yellow curry powder, cumin, sugar and salt stirring to combine.

Carefully add the elk, sweet potatoes, coconut milk and water – bring to a boil. Reduce heat, cover partially and simmer until the meat is tender, about 1-2 hours. 

STEP 4: 

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

See more from Kristy Crabtree:

• Instagram @nevadafoodies
• NevadaFoodies.com

Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog!