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Ginger Elk

2 lbs. elk steak
1/3 cup ginger root, peeled and cut in 1/8-inch-thick slices
2 medium onions, sliced
2 cloves garlic, minced
1 tsp. sugar
3/4 cup soy sauce
2 to 3 tbsp. vegetable oil
2 tbsp. cornstarch

Cut elk steaks, across the grain, into 1/4-inch-thick slices. Layer venison, sliced onions, garlic, and 1/4 cup ginger root in glass bowl. Combine soy sauce and sugar, and pour liquid over meat. Cover and refrigerate 45 minutes to one hour.

Heat oil and cook 5 to 6 slices of ginger root until browned and flavor is released into the oil. Remove and discard these ginger slices. Drain the majority of soy sauce from the meat-and-onion marinade. Add meat, onions, garlic, and ginger slices to oil in skillet. Saut� 2 to 3 minutes, then sprinkle cornstarch over meat and stir. Continue cooking until meat is completely cooked. Add additional soy sauce to taste.

NOTES:    Taste the soy sauce. Brands vary, and if the soy sauce is very salty, reduce the 
marinating time to 30 minutes. The ginger root is cut in 1/8-inch slices so that it can be easily removed before serving by those who find it too pungent. You may want to reduce the amount and dice it,or keep it as is if you love the flavor.

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