Montana Elk, Bangkok Style
Serves 4 when paired with rice (not included below)
- 2 tablespoons grape seed oil
- 1/2 cup onion (fresh and diced, or freeze-dried)
- 1/2 cup green onions, (fresh and minced, or freeze-dried), divided
- 1 pound ground elk or other game meat
- 1/4 teaspoon white pepper
- Pinch of salt
- 1 tablespoon dehydrated ginger
- 1 teaspoon garlic powder
- 1 teaspoon toasted sesame oil
- 2 tablespoons Tamari low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons corn starch
- 1 tablespoon lime juice
- 1-1/2 cups beef broth
- 1 teaspoon Better Than Bouillon beef base
- In pot over medium high heat, place oil, onions, and half of green onion. Cook for 6-8 minutes, until onions begin to brown.
- Add elk and begin breaking into smaller chunks. Add white pepper, salt, ginger, garlic powder, and sesame oil. Cook for 3 minutes while stirring.
- Pour soy sauce and fish sauce into pot with meat. Continue to cook for 5 minutes while stirring and scraping fond from bottom of pan.
- Mix in cornstarch. Add lime juice, and rest of green onion. Dissolve beef base in beef broth, and pour into pan.
- Continue stirring and cooking until liquid thickens.
- Serve warm over rice and garnish with chopped cilantro.