New recipes for wild game are always fun. Mixing flavors from other cultures can take our local venison and elk to a new and tasty place! Hungry hunters like tender and flavorful meat, that has no gamey flavor or odor.
This recipe will do the trick! Not only is this recipe exotic, but it’s also easy to make. You can bake this in a Dutch Oven over the campfire at Hunting Camp. This is the only recipe that really gets rid of the wild game smell/taste typical in antelope, older elk, and mule deer.
Try this TERIYAKI COCONUT ELK recipe.
- 3-5 lbs. roast. A shank or neck roast works well.
- 1 large onion, sliced, to place on the bottom of a slow cooker.
- 3-inch section of fresh Ginger, thinly sliced
- 6 cloves of fresh garlic
- 3 tbsp. Soy Sauce
- 2 tbsp rice vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp of Brown Sugar
- 1-3 tbsp Chili Sauce.
- 1 13.5 0z, can of full fat Coconut Milk
- Cilantro and lime for the garnish
Place the onions, ginger, and garlic onto the bottom of a slow cooker. Place the boneless roasts on top. Sprinkle the other ingredients over top of the roasts.
Cook on High for 3-4 hours, depending on how big the roasts are. Now set the cooker to Low and allow the meal to cook for 4-5 hours more.
Flip/turn the roasts a few times during the cooking. Add more spices as/if needed.
Serve the meat Pulled or chopped up. Place on top of noodles or rice. Garnish with cilantro and a wedge of lime.
Put on a woven beachcomber hat and enjoy!
Montana Grant
