I love to batch cook in the beginning of the week (one could also call that meal prep, but I suppose that is neither here nor there) so I can have certain elements of meals ready ahead of time. Trying to prepare dinner with a newborn and a toddler is NO JOKE, so anything I can do to make meal time quicker and easier for the rest of the week is a must. When I get the time to do this, I love to make a big batch of ground meat that can be used in various different meals throughout the week. For example, this curried ground meat. We’ll use it all week long for Indian-inspired tacos, bowls, and more. Each meal is different, so meals stay exciting, but it is one less step for me during those hectic weeknights when I’m trying to make dinner solo with a toddler and a newborn. Parenting win, for sure!
A note before we dive in – I am using ground elk in this recipe, however it can be made with any kind of ground venison or even ground beef. To be honest, it can likely be used with ANY type of ground meat, but I haven’t tested it beyond venison and beef.
PREP YOUR SPICES
The easiest way to make this meat is to make sure you have all of your spices measured out prior to getting started. I like to measure them out and put them all in a small glass bowl so it is a “dump and cook” kind of situation. That being said, make sure to keep all of your spices on hand on the counter, because you’ll want to have them ready to adjust to taste, if needed.
BREAK DOWN THAT MEAT
Before you add in your spices, break your meat down into crumbles first as you begin to cook it in your pan. This allows the spices to be mixed in a bit more evenly, and it provides a couple other benefits: 1) the spices won’t clump to the extra moisture from the cold meat and burn in the pan, and 2) you won’t be trying to break down your meat and mix the spices in evenly at the same time. I’m not a fan of multi-tasking while cooking – something always goes wrong!
SERVE IT UP
This ground meat can be used in different dishes all week, but honestly it’s also good on it’s own! My kids will eat it by itself with some other veggies and rice for dinner, and as I mentioned before, I love to use it for Indian-inspired tacos, flatbreads, bowls, and more. It’s so fun to get creative with!
Curried Ground Elk
- 1 lb Ground elk
- 1 tbsp Curry powder
- 1 tsp. Cayenne pepper
- 1/2 tbsp. Turmeric
- 1 tbsp. Cinnamon
- 1/2 tbsp. Ground ginger
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp. Avocado oil
- Heat the avocado oil in a large pan over medium-high heat
- Add your ground meat, and begin to break it up into small pieces
- When the meat is broken up, add all of your spices in and stir to mix evenly
- Continue to mix int he spices, and cook until the meat is browned, about 5-7 minutes
- Serve in your desired dish, or save in the fridge for meals all week!
- Elk is naturally very lean, and doesn’t render a lot of fat immediately when hitting heat. This is why you will want to use a small amount of avocado oil on the pan, as it will prevent any burning when the meat initially hits the heat.
- If you have an avocado oil spray, I recommend lightly spraying the pan instead of using regular oil.
- The ground meat will keep well in the fridge for about a week.
- This batch will make enough to make a meal for four people – if you would like it to make 2 or 3 meals, double or triple the recipe.