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
  • Cilantro


  1. In pot over medium high heat, place oil, onions, and half of green onion. Cook for 6-8 minutes, until onions begin to brown.
  2. Add elk and begin breaking into smaller chunks. Add white pepper, salt, ginger, garlic powder, and sesame oil. Cook for 3 minutes while stirring.
  3. 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.
  4. Mix in cornstarch. Add lime juice, and rest of green onion. Dissolve beef base in beef broth, and pour into pan.
  5. Continue stirring and cooking until liquid thickens.
  6. Serve warm over rice and garnish with chopped cilantro.

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