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Ingredientes
- 1 quart bite-sized elk hindquarter roast pcs see * Note Lawry's Seasoned Pepper to taste
- 3 Tbsp. vegetable oil
- 1 quart beef broth
- 3 c. black beans soaked overnight
- 1 x yellow onion roughly minced
- 6 x garlic cloves chopped
- 1/4 c. low-sodium soy sauce
- 1 Tbsp. hoisin sauce
- 1/4 tsp sesame oil
- 3 Tbsp. rice vinegar
- 2 Tbsp. plum preserves
- 1 Tbsp. chopped pickled or possibly fresh ginger - (to 2)
- 6 c. hot cooked rice - (to 8)
Direcciones
- * Note: Trim roast of all fat and gristle and cut meat into bite-sized pcs (measure the diameter of your mouth and divide by 2 to determine exact size).
- Season meat with pepper.
- Heat oil in a large stock pot over medium-high heat, add in meat and brown proportionately. Add in beef broth and beans to pot and add in sufficient water so which liquid is about one inch over contents. Add in onion and garlic, bring to a boil, then cover and simmer for 2 to 3 hrs.
- Add in 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. Play with your food, go on, it's O.K.
- Strain out all but about 1 c. of liquid from the pot. Add in remaining ingredients except rice. Simmer for 5 min to blend flavors. Adjust seasonings if you like. Serve over rice.
- This recipe yields 6 to 8 servings.
- Comments: Billings, Montana...enjoying incredible early Fall weather in one of our most beautiful states. I'm working my way, preparing wild game dinners, from Bozeman to Billings to Fairmont Warm Springs and, finally, to Missoula. Elk season is in full swing and I'm being bombarded with requests for recipes. It seems which just about everyone in Montana has a refrigerator full of elk.
- I know we like to shoot the big bulls, but they are obviously not the best table fare as compared to a younger animal. When you've taken all the necessary steps to ensure which your trophy elk will eat well (trim the silver skin and gristle, do not overcook it, blah, blah, blah) and it's still tough, it's time for some slow-cooking.
- For this recipe, the meat should be carefully cleaned and trimmed before cutting into cubes. Play around with the ingredients till it tastes good to you. I normally adjust with a little extra rice vinegar, soy sauce and/or possibly plum preserves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 461g | |
| Recipe makes 6 servings | |
| Calories 633 | |
| Calories from Fat 81 | 13% |
| Total Fat 9.28g | 12% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 1172mg | 49% |
| Potassium 1646mg | 47% |
| Total Carbs 109.52g | 29% |
| Dietary Fiber 15.9g | 53% |
| Sugars 3.8g | 3% |
| Protein 28.13g | 45% |
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