Name: Elk Citrus Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: ½ pound ground elk; 3 ½ Tbsp. olive oil - divided; 1 3 oz. package ramen noodles, seasoning packets discarded; ½ cup sliced almonds; 1 Tbsp. sesame seeds; 1 16 oz. bag of coleslaw mix; 1 ½ cups edamame; 1 cup shredded carrots; 4 green onions, thinly sliced, both white and green parts; ¼ cup rice vinegar; 2 Tbsp. raw honey; 1 Tbsp. low-sodium soy sauce; ¼ tsp. salt; ¼ tsp. pepper; ½ cup canned mandarin orange segments, rinsed and drained

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This Elk Citrus Salad is perfect for the spring season. As the temperatures warm, this light and refreshing salad is a great way to incorporate your elk or venison meat. Be sure to check out other Elk Recipes, too!

From the citrus of the mandarin oranges to the crunch of the ramen noodles and almonds, this is the perfect spring dish. Whether you’re looking for a light afternoon lunch or a salad to take to your next barbecue, this recipe has you covered!

Ingredients Needed

½ pound ground elk
3 ½ Tbsp. olive oil – divided
1 3 oz. package ramen noodles, seasoning packets discarded
½ cup sliced almonds
1 Tbsp. sesame seeds
1 16 oz. bag of coleslaw mix
1 ½ cups edamame
1 cup shredded carrots
4 green onions, thinly sliced, both white and green parts
¼ cup rice vinegar
2 Tbsp. raw honey
1 Tbsp. low-sodium soy sauce
¼ tsp. salt
¼ tsp. pepper
½ cup canned mandarin orange segments, rinsed and drained

How to Make Elk Citrus Salad

Preheat the oven to 425 degrees F.
Heat the olive oil in a large skillet over medium heat and add the ground elk. Cook until no longer pink, then remove from heat and set aside.
Crumble the ramen noodles onto a baking sheet, then add the almonds and spread them into a single layer. Bake for 5 minutes; remove from the oven. Add the sesame seeds, toss, then bake for an additional 1 to 3 minutes until fragrant and golden. Watch closely so that it doesn’t burn. Set aside.
In a small bowl, briskly stir together all of the rice vinegar, 3 Tbsp. olive oil, honey, soy sauce, salt, and pepper.
In a large salad bowl, toss together the coleslaw, edamame, carrots, green onions, toasted ramen, almonds, and dressing to combine. Top with the mandarin oranges pieces, then refrigerate until ready to serve.

Recipe FAQs and Notes

Can I make the salad ahead of time?

Of course! We recommend waiting to put the dressing on as late as possible to ensure the greens stay fresh!

Is Elk meat gamey?

Although some may disagree, we believe that elk are not as gamey or tough as other kinds of game meats. We find Elk meat to be a nice mild, savory, delicious meat that substitutes very well for beef.

Do I need to get a special kind of ramen?

Nope! We took the noodles from the typical square ramen you find at the grocery store and crushed them up. We don’t use the flavor packet either, so it doesn’t matter which kind you get.

Recommended Kitchen Resources for this Recipe

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Enjoy these other Elk Recipes!

Elk Citrus Salad Recipe

Elk Citrus Salad

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

½ pound ground elk
3 ½ Tbsp. olive oil - divided
1 3 oz. package ramen noodles, seasoning packets discarded
½ cup sliced almonds
1 Tbsp. sesame seeds
1 16 oz. bag of coleslaw mix
1 ½ cups edamame
1 cup shredded carrots
4 green onions, thinly sliced, both white and green parts
¼ cup rice vinegar
2 Tbsp. raw honey
1 Tbsp. low-sodium soy sauce
¼ tsp. salt
¼ tsp. pepper
½ cup canned mandarin orange segments, rinsed and drained

Instructions

Preheat the oven to 425 degrees F.
In a large skillet over medium heat, heat the olive oil and add the ground elk. Cook until no longer pink, then remove from heat and set aside.
Crumble the ramen noodles onto a baking sheet, then add the almonds and spread them into a single layer. Bake for 5 minutes, remove from the oven. Add the sesame seeds, toss, then bake for an additional 1 to 3 minutes until fragrant and golden. Watch closely so that it doesn’t burn. Set aside.
In a small bowl, briskly stir together all of the rice vinegar, 3 Tbsp. olive oil, honey, soy sauce, salt, and pepper.
In a large salad bowl, toss together the coleslaw, edamame, carrots, green onions, toasted ramen and almonds, and dressing to combine. Top with the mandarin oranges pieces then refrigerate until ready to serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 423Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 36mgSodium: 504mgCarbohydrates: 27gFiber: 6gSugar: 17gProtein: 18g

The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.

Mike Shreckengost

Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.