Elk Roast Rendang


Late in the summer, I almost always notice more roasts in my freezer than anything else. Most people overlook Indonesia when they think of Asian foods, but this one is incredible, and the ingredients (save one) are readily available at most grocery stores. Rendang is a traditional Indonesian Dry Curry slow-cooked in coconut milk, and it is an amazing way to breathe life into a classic roast.



  • 1 wild game roast (2-3 lbs)
  • 1 can of coconut milk
  • 1 can of beef broth or wild game stock
  • Rendang paste/2 seasoning packets (these can be ordered online from Amazon, suggested brands are “Bambo” or “Indofood”)
  • 6 fresh garlic cloves, minced
  • 1 thumb fresh ginger, peeled and shredded
  • 1 yellow onion
  • 2 stalks lemongrass
  • 5 lime leaves


1. Preheat oven to 300 degrees if using Dutch oven, otherwise use crockpot on “high” setting
2. Chop onion and saute in pan in oil until translucent, then add minced garlic and saute for another minute. Add onion/garlic to Dutch oven or crock pot.
3. While onion sautes, cut elk roast roast into 1.5 inch cubes. Working in batches, sear cubes on all sides in pan on medium high heat.
4. Add meat to Dutch oven/crockpot and stir in onion/garlic, beef broth, coconut milk, and Rendang paste/spice packets. Deglaze pan with more broth and pour contents over meat.
5. Cook for 2-3 hours in oven or crockpot. Check and stir occasionally. Add more coconut milk and broth as needed. Do not drown the meat, just keep the liquid level up to the meat.
6. After 3 hours, add lemon grass and lime leaves, stir.
7. Cook for 2 more hours, then remove from oven. Remove lid and simmer on stove for another .5-1 hour until liquid is reduced.
8. Now it's ready to enjoy! Serve over white rice.

About Jake Schwaller

Hunter, fisher, lawyer, lover of my home state.

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