Skillet Elk with Kale, Yam and Green Bell Pepper

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.