A Fresh Wild Game Twist: Mandarin Elk Crunch Salad

If you are looking to elevate your wild game cooking with a burst of bright, vibrant flavors, look no further. This delicious take on elk with citrus comes from Primal Pioneer, and it perfectly marries the rich, lean protein of ground elk with a crisp, refreshing crunch.

Perfect for a quick weeknight dinner or a standout side dish at your next gathering, this salad flips the script on traditional, heavy venison and elk recipes.

Mandarin Elk Crunch Salad

• Prep time: 15 minutes
• Cook time: 10 minutes
• Yield: 6 servings

Ingredients

The Base & Crunch:

• ½ pound ground elk
• ½ Tbsp. olive oil (for cooking the elk)
• 1 (3 oz.) package ramen noodles (seasoning packets discarded)
• ½ cup sliced almonds
• 1 Tbsp. sesame seeds
• 1 (16 oz.) bag coleslaw mix
• 1 ½ cups edamame
• 1 cup shredded carrots
• 4 green onions, thinly sliced (both white and green parts)
• ½ cup canned mandarin orange segments, rinsed and drained

The Citrus Dressing:

• 3 Tbsp. olive oil
• ¼ cup rice vinegar
• 2 Tbsp. raw honey
• 1 Tbsp. low-sodium soy sauce
• ¼ tsp. salt
• ¼ tsp. pepper

Instructions

1. Cook the Elk: Heat $\frac{1}{2}$ tablespoon of olive oil in a large skillet over medium heat. Add the ground elk and cook until it is no longer pink. Remove from the heat and set aside to cool slightly.
2. Toast the Crunch: Preheat your oven to 425°F. Crumble the dry ramen noodles onto a baking sheet, add the sliced almonds, and spread them into a single layer. Bake for 5 minutes. Remove from the oven, toss in the sesame seeds, and bake for an additional 1 to 3 minutes until fragrant and golden. Watch closely so it doesn’t burn! Set aside to cool.
3. Whisk the Dressing: In a small bowl, briskly whisk together the rice vinegar, 3 tablespoons of olive oil, raw honey, soy sauce, salt, and pepper until emulsified.
4. Toss and Serve: In a large salad bowl, combine the coleslaw mix, edamame, shredded carrots, green onions, toasted ramen, and almonds. Pour the dressing over the top and toss thoroughly to combine. Top with the mandarin orange segments and refrigerate until you are ready to serve.

Nutritional Information

Serving Size: 1 serving (Recipe yields 6)

• Calories: 423
• Total Fat: 28g (Saturated Fat: 5g, Unsaturated Fat: 21g, Trans Fat: 0g)
• Cholesterol: 36mg
• Sodium: 504mg
• Carbohydrates: 27g (Fiber: 6g, Sugar: 17g)
• Protein: 18g

Disclaimer: Nutritional data has not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals, and is provided for informational purposes only.