Skillet Elk with Kale, Yam and Green Bell Pepper
- Elk213 g236 kcal
- Gouda cheese39 g139 kcal
- Green bell pepper2 piece48 kcal
- Kale1 bunch53 kcal
- Lemongrass1 piece15 kcal
- Mustard seed7 g36 kcal
- Ras el hanout7 g28 kcal
- Sea salt4 g0 kcal
- Sunflower oil24 ml212 kcal
- Sweet potato1 piece112 kcal
- Tarragon1 bunch18 kcal
- Yam142 g168 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender elk paired with kale, yam and green bell pepper and sweet potato, finished with lemongrass and tarragon and a hit of mustard seed and ras el hanout. 1. Pat the elk dry and season with sea salt, mustard seed and ras el hanout. 2. Heat sunflower oil in a heavy pan and roast the elk until it develops a deep golden crust, about 23 minutes. 3. Add kale, yam and green bell pepper to the pan and cook until just tender, stirring in lemongrass and tarragon for fragrance. 4. Cook the sweet potato separately according to type until tender, then combine with the pan juices. 5. Shave gouda cheese over the top just before serving.