Feasting on Mammoth: Elk Indian Chili

By Stephen Unterberg

Elk Indian Chili

Here is the first of a few dishes I made using some of the meat I brought over from Broken Arrow Ranch. This recipe is delicious, quick, and easy and is good for whatever is laying around the house. I had some leftover elk meat, some veggies, and coconut milk in the house, so I came up with this way of combining them and it worked out well. Feel free to use any type of protein for this dish, I used my elk from the night before, but I wouldn’t say it added much of a difference compared to beef or chicken.

1. Protein of choice (meat, chicken, fish)
2. Coconut Oil
3. Vegetables of choice ie. mushrooms, yellow squash, onion
4. garlic
5. Indian spices ie. curry, cumin, tumeric, cinnamon
6. salt and pepper
7. Coconut milk
8. Tomato sauce
9. Fresh herbs ie. dill and mint
10. ½ lemon

In a sauté pan, add coconut oil and heat until slightly smoking. Add vegetables to pan along with seasonings and sauté until translucent. Push vegetables to the edge of pan and add protein to the center (it’s best to cut your protein into smaller sized pieces). Don’t stir the meat until the first side has browned for extra flavor. Flip the meat over to brown the opposite side and then combine all ingredients in the pan along with enough coconut milk and tomato sauce (in equal portions) to cover the vegetables and protein halfway. Cover the pan and let simmer for 15-20 minutes until protein is fully cooked. Finally, add freshly chopped dill, mint, and a squeeze of lemon to the pan prior to serving. It’s not shown in the accompanying picture, but I ate this dish with some sliced avocado and a lightly poached egg on top. Whatever works for you!