Elk With Black Bean Sauce

Recipe Ingredients

1		Bite-sized elk hindquarter roast pieces - see * Note
		Lawry's Seasoned Pepper - to taste
3 tablespoons	45ml	Vegetable oil
1		Beef broth
3 cups	480g / 16oz	Black beans - soaked overnight
1		Yellow onion - roughly chopped
6		Garlic cloves - minced
1/4 cup	59ml	Low-sodium soy sauce
1 tablespoon	15ml	Hoisin sauce
1/4 teaspoon	1.3ml	Sesame oil
3 tablespoons	45ml	Rice vinegar
2 tablespoons	30ml	Plum preserves
1 tablespoon	15ml	Minced pickled or fresh ginger - (to 2)
6 cups	960g / 33oz	Warm cooked rice - (to 8)

Recipe Instructions

* Note: Trim roast of all fat and gristle and cut meat into bite-sized pieces (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 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. Play with your food, go on, it's O.K.

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.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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