Mushroom and Elk Stir-fry

This Mushroom and Elk Stir-fry features tender pieces of elk meat combined with earthy mushrooms and vibrant vegetables, all tossed in a flavorful blend of spices. It's a hearty, nourishing dish that celebrates the flavors of the wild, perfect for a Paleo Indian lunch.

Ingredients

• Elk meat - 200 grams, thinly sliced
• Mushrooms (shiitake or cremini) - 150 grams, sliced
• Bell pepper (any color) - 1 medium, sliced
• Onion - 1 small, thinly sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Coconut aminos - 2 tablespoons
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Salt - to taste
• Green onions - 2, chopped (for garnish)
• Fresh cilantro - a handful, chopped (for garnish)

Steps

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced elk meat to the skillet and season with salt, cumin, turmeric, and black pepper. Stir-fry for about 5-7 minutes until browned and cooked through. Remove the elk from the skillet and set aside.
3. In the same skillet, add a little more olive oil if necessary, then add the sliced onions, garlic, and ginger. Sauté for 2-3 minutes until the onions are translucent.
4. Add the sliced mushrooms and bell pepper to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender.
5. Return the cooked elk meat to the skillet, pour in the coconut aminos, and stir well to combine all ingredients. Cook for an additional 2-3 minutes to heat everything through.
6. Remove from heat and garnish with green onions and fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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