My step son shot an elk. Now, I wasn't there. I've been around guns and shooting all my life, but I'm where things get cooked, not where things get shot. I reached over the side of the truck to touch its pelt, its snout, its ear. I saw and was fascinated by the inside of its mouth. Then a bunch of it found its way into my frig.
Elk is a lean and tender meat. It is not well marbeled, slices very easily. I decided it was about to be an
Asian elk and quickly sliced about 1 1/2 lbs into bite sliced pieces. I put 1/4 t minced fresh ginger, 3 T. of soy sauce and 1 T. dry white wine in a deep bowl, put the elk in the marinade and put it in the frig for 30 minutes.
In another small bowl, I put 1/2 cup beef broth., 1 1/2 t. hoisin suace. 1/4 t. sugar, 1 t. corn starch. I refrigerated the bowl for 30 minutes. In the meantime, I cooked a pot of rice and started a huge pile of sliced veggied from the veggie drawer of my frig. I put 1 T. canola oil into my pan and put my meat into the hot pan to cook.
As the meat cooked, I drained any extra liquid from the meat into my sauce. When it was fully cooked, I transfered the meat to a plate with a slotted spoon. I added an additional T of oil to my pan and added the veggies. I stir fried them until tender, added back the meat and the sauce and cooked until the sauce was thickened.
I served it over rice. People have been talking about it ever since.
More elk to come.
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