Ginger Spiked Elk Egg Rolls
Courtesy of Chef John McGannon, wildeats.com
This time of year we all go through struggles to come up with new ways to prepare our wild game for the holidays. Here's a great way to turn those tough bottom rounds, eye rounds or shoulders into impressive bite-sized appetizers by applying a very slow cooking technique in an old stand-by, the crock pot.
Braised Elk Bottom Round for Egg Rolls
Yields 10 egg rolls, or 40 hors d’oeuvre-sized pieces
2 lbs bottom round seasoned with salt and pepper
2-3 tbsp cooking oil
1 medium yellow onion
1 jalapeno, chopped, seeds removed
2 tbsp minced fresh garlic
3 slices fresh ginger (or 1 tsp dried ginger)
1 cup light soy sauce
Flesh of 2 blood oranges, chunked, seeds removed
Splash of rice vinegar
Heat the oil in a sauté pan and brown the seasoned bottom round pieces. When browned on both sides, place in the crock‑pot. Add the rest of the ingredients and mix well. Set to medium or low, cover and cook. Check it every couple of hours, turning the meat occasionally. Cook until the meat can be pulled. Remove the meat when done. Place in a container and strain the sauce from the crock-pot over the top of the cooked meat. I like to allow the meat to cool in the sauce. It helps to keep the very lean game meat moist.
Once the meat is cool, remove it from the sauce and shred it with your fingers—just like you would do for pulled pork. Place the meat in a mixing bowl.
Garnishes for the filling
You can add a variety of ingredients to jazz up this dish, such as chopped scallions, cilantro, toasted sesame seeds, sliced almonds, shaved cabbage, sautéed mushrooms, etc.
Mix your selected garnishes with the meat. I like to add a little of the sauce and a pinch of cornstarch into this mixture. This keeps the meat moist and binds it together.
10 standard-size, frozen egg roll wrappers
1 egg white, with a splash of cold water, stirred well
Place the defrosted egg roll wrappers on a tabletop with the pointed end facing you. Brush the perimeter with the egg white blend. Think of the wrapper as a compass with a north, south, east and west side. Lay some of the meat mixture in the center of the wrapper going east to west. Fold the south tip over the meat in the center of the wrapper. Then take the east and west tips and fold them over the meat, slightly pressing the wrapper down to create a cylinder. Roll the meat semi-tightly to the north end of the wrapper. Make sure the north tip is moist with the egg white. It will seal as you roll it up. Continue until all the meat is finished.
Heat oil in a pan to about 350° F. Place the egg rolls in the hot oil and fry until golden brown. Turn if necessary. Remove to a platter lined with paper towel.
Allow the egg rolls to cool slightly before serving. They will be hot. Resting also makes for easier cutting. These can be cut into little bite sized pieces for hors d’oeuvres or served whole.
A spicy sesame ginger infused vegetable slaw
is a great accompaniment.
John McGannon is a RMEF life member, host of wild game cooking seminars at Elk Camp and owner of WildEats Enterprises.