Ground Elk Dan Dan Noodles

For lunch or dinner, this easy Asian-inspired recipe works with elk or any other ground wild game meat

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
3-4
serves
Easy
difficulty

This recipe is for those late-night cravings, those quick lunches, those weeknights when you need something on the table in a hurry. The flavor combination of lightly sweet and a little bit spicy is always a hit. Mix in some fresh spinach and ground venison of any kind, and you have all the flavor from your favorite Chinese takeout in a healthier version that takes less than 30 minutes from start to finish. 

Stir in the noodles before serving. Garnish with sesame seeds and fresh spinach.

We used udon noodles, but go with whatever’s your favorite. Even spaghetti will work in a pinch. For this particular round, we used ground elk, but any ground wild game works well. 

Fresh garlic and ginger, along with hot chili sauce, add tons of flavor to this dish.

Ingredients

1 pound ground elk or other wild game meat

1 1/2 cups chicken or wild turkey broth

1/2 cup soy sauce

1/3 cup creamy peanut butter

1 tablespoon brown sugar

1 tablespoon cornstarch

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon hot sauce

2 teaspoons chili sauce or chili crisps in oil

16 ounces udon or other noodles

2 cloves garlic, finely chopped

1 teaspoon ground ginger

1 teaspoon sea or kosher salt

2 cups fresh spinach

Garnish with sesame seeds and julienne-cut raw spinach

Cooking Instructions

Set a pot of water to boil as you make the sauce. Mix together the broth, soy sauce, peanut butter, brown sugar, cornstarch, rice vinegar, sesame oil, hot sauce, and chili sauce or chili crisps until smooth. Set aside.

Start by mixing the sauce, then sit it aside while you cook.

Brown the ground venison in a large skillet until cooked through. Meanwhile, cook noodles in the pot of boiling water according to package instructions. Once the meat has browned, reduce heat to low and add garlic, ginger, and salt. Stir well. Return heat to medium-high. Add the spinach and sauce.

Once the meat and spinach have cooked, stir in the sauce.

Stir well. Cook 3 to 5 minutes until the spinach has wilted and the sauce has thickened.

Bring the pan to a simmer for a few minutes, then reduce heat.

Add the noodles to the pan and toss to blend. Garnish with sesame seeds and thin strips of raw spinach just before serving.

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