Spicy Elk and Green Beans

Spicy Elk and Green Beans

By Marisa Crerar

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

This is a delicious weeknight dinner that I can get on the table in under thirty minutes. It's fresh and light and hits the right amount of spicy on any night.

I serve this dish with socca - a crispy flatbread made with chickpea flour, salt and water. One cup each of water and chickpea flour, and a big ol' pinch of salt. Preheat the oven to 450 degrees F and stick a large cast iron skillet in while it preheats. While it's heating, add the salt and flour to the water and whisk. When the pan is hot, add about a tablespoon of fat (olive oil or tallow works great) and swirl so the entire pan is covered. Pour the batter in the hot skillet and bake for 15 minutes or until golden brown. Remove from pan, cut and enjoy. 


  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, diced
  • 1 pound ground elk
  • 1 teaspoon kosher salt
  • 1 pound green beans, trimmed into 1-inch long pieces
  • 2 cups cherry tomatoes, halved
  • 1 teaspoon crushed red chili flakes (or more to taste)
  • 4 garlic cloves, minced
  • 2-inch knob fresh ginger, grated
  • 1 teaspoon cumin seed
  • 1/3 cup chopped cilantro, plus more for serving
  • 3-4 tablespoons rice wine vinegar, plus more for serving
  • 1 1/2 tablespoons soy sauce or coconut aminos, plus more for serving
  • 1 tablespoon brown sugar


  1. Heat a large cast iron skillet over medium heat for a minute or two and then add the oil and heat for another 30 to 60 seconds.
  2. Add the onion and sauté for 3 to 4 minutes until softened.
  3. Add elk meat, making sure to break it up with a spoon. Sprinkle with 1/2 teaspoon of the salt. Cook until crispy and browned, about 8 minutes. Remove from the skillet with a slotted spoon and set aside.
  4. If the pan is looking a little dry, add a teaspoon or two more oil. Then you're going to toss in the green beans and cook them for 30 seconds. Add the tomatoes and cook for another 30 seconds. Add in the chili flakes, garlic, ginger, cumin seed, and other 1/2 teaspoon salt. Continue cooking, stirring frequently for about 2 minutes, until you can smell it.
  5. Add the elk back into the skillet, along with the cilantro, vinegar, soy sauce and brown sugar. Split into bowls, top with any more cilantro, soy sauce or vinegar. Crushed peanuts are also a nice addition.



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