Ginger Elk


Note:    This is my all-time favorite recipe, originally developed for extra-gamey deer. If you want
    a fool proof recipe, this is it, simply because of the potent flavorings.

Servings: 6

Ingredients: 2 lbs. elk steak
                  1/3 cup ginger root, peeled and cut in 1/8-inch-thick slices
                  2 medium onions, sliced
                  2 cloves garlic, minced
                  1 tsp. sugar
                  3/4 cup soy sauce
                  2 to 3 tbsp. vegetable oil
                  2 tbsp. cornstarch
          Cut elk steaks, across the grain, into 1/4-inch-thick slices. Layer venison, sliced onions, garlic, and 1/4 cup ginger root in glass bowl. Combine soy sauce and sugar, and pour liquid over meat. Cover and refrigerate 45 minutes to one hour.
          Heat oil and cook 5 to 6 slices of ginger root until browned and flavor is released into the oil. Remove and discard these ginger slices. Drain the majority of soy sauce from the meat-and-onion marinade. Add meat, onions, garlic, and ginger slices to oil in skillet. Sauté 2 to 3 minutes, then sprinkle cornstarch over meat and stir. Continue cooking until meat is completely cooked. Add additional soy sauce to taste.

NOTES:    Taste the soy sauce. Brands vary, and if the soy sauce is very salty, reduce the
    marinating time to 30 minutes. The ginger root is cut in 1/8-inch slices so that it can be easily
    removed before serving by those who find it too pungent. You may want to reduce the
    amount and dice it,or keep it as is if you love the flavor as I do.

adapted from Amazing Venison Recipes, by Jim Zumbo (American Hunter, January 1999)



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