CARNIVORE'S KITCHEN
Elk Thai Basil Bowls
PHOTOS: Jaime Teigen
By Jaime Teigen
We all lead busy lives, and elk Thai basil bowls have become one of my go-to dishes when I want to make a delicious meal but don’t have hours to spend in the kitchen. With elk as its centerpiece, these bowls offer incredible flavor and are sure to become a favorite of yours as well.
PREP TIME: 10 MIN COOK TIME: 20 MIN SERVES: 4
1 lb elk steak, thinly sliced (deer or pronghorn can also be used)
3 cups cooked jasmine rice
3 Thai chilies, thinly sliced at a diagonal, leaving 2-3 slivers per serving for garnish
1 small red onion, thinly sliced
1 green bell pepper, thinly sliced
4 garlic cloves, minced
4 eggs
½ cup fresh basil leaves, julienned
¼ cup fresh basil leaves, whole
3 tbsp olive oil
1½ tbsp soy sauce
1½ tbsp fish sauce
1 tsp brown sugar
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add sliced elk steak and cook until browned.
Add the minced garlic, chilies, onion and bell peppers with the elk steak. Stir fry for two minutes.
Stir in the soy sauce, fish sauce and brown sugar. Cook for another minute.
Turn off the heat and toss in the julienned basil leaves. Stir until the basil wilts.
In a separate pan, heat 1 tbsp olive oil over medium-high heat. Crack the eggs into the pan and fry to your liking.
Serve the meat mixture over jasmine rice and top each serving with a fried egg, whole leaves of basil and slivers of Thai chilis. Enjoy!
Wild game chef Jaime Teigen loves teaching people fresh, practical, and fun ways to make the most of their harvest in the kitchen and on the grill. For more recipes and cooking from Jaime, visit www.outdoorclass.com.
