Elk: Elk w/ Black Bean Sauce
Source of Recipe
John
List of Ingredients
1 qt bite-sized elk hindquarter roast pieces
Lawry's Seasoned Pepper to taste
3 tbl vegetable oil
1 qt beef broth
3 cup black beans soaked overnight
1 yellow onion roughly chopped
6 garlic cloves minced
1/4 cup low-sodium soy sauce
1 tbl hoisin sauce
1/4 tsp sesame oil
3 tbl rice vinegar
2 tbl plum preserves
1 tbl minced pickled or fresh ginger - (to 2)
6 cup warm cooked rice - (to 8) Recipe
Trim roast of all fat and gristle and cut meat into bite-sized pieces Season meat with pepper.
Heat oil in a large stock pot over medium-high heat, add meat and brown evenly. Add beef broth and beans to pot and add enough water so that liquid is about one inch over contents. Add onion and garlic, bring to a boil, then cover and simmer for 2 to 3 hours.
Add additional liquid if necessary to cook beans and soften meat. Check the meat for doneness by squeezing gently. When ready for the next step, the meat should start to break apart with your fingers.
Strain out all but about 1 cup of liquid from the pot. Add remaining ingredients except rice. Simmer for 5 minutes to blend flavors. Adjust seasonings if desired. Serve over rice. This recipe yields 6 to 8 servings.
Comments: For this recipe, the meat should be carefully cleaned and trimmed before cutting into cubes. Play around with the ingredients until it tastes good to you.
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