Elk!

Panfried Oysters to start…. plucked from a secret beach locale somewhere in Courtenay, B.C. (Served with homemade Tartar Sauce + fresh squeezed lime juice and homemade apple cider for sipping)

Brent’s Elk Stroganoff.

It was back in June of 2008 (‘A Garden Good Enough to Eat’) that I first had the pleasure of meeting Moira and Brent. This highly inspiring d.i.y. couple continues to do everything from growing heaps of their own food to hunting for and butchering their own meat and packaging unique blends of tea.

Three weeks ago, Moira and Brent came to Vancouver for a visit with my good pal, Heather (Heather is Moira’s sister). When Heather phoned to invite me for dinner, it was explained that Brent would be preparing a very special meal….. fresh oysters which they had gathered themselves followed by Elk Stroganoff. And, yes, Brent had killed the elk himself. And, no, it was not with a hunting rifle but, rather, with a cross bow (the first and only arrow killed the animal). On B.C.’s Vancouver Island, elk hunting season had opened on Sept. 10 2009 and closed on Dec 15. It was not until December 14 during a heavy snow, a mere day before the end of the season, that he finally killed a 550 pound cow elk, after spending about 26 of the previous 30 days ‘on the hunt’.

When killing an animal for food, a successful hunt is only the beginning of the process. In the case of this particular elk, the first step was to gut the animal on site. The animal was then hung outside to age for 14 days. This vital step allows enzymatic breakdown of protein to occur, resulting in meat that is far more tender than when it was freshly killed. Finally, it was time to butcher the elk. Brent chose to do this himself (he also gave half of the meat away his friend, a fellow hunter who had not been quite so lucky during the hunting season). Nothing went to waste. Lastly, the trim was sent to a local butcher who used it to make them gluten free elk sausage, as he had agreed to using the rice flour bread crumbs they provided. 

Brent witnesses the enzymatic breakdown of protein.

As you can imagine, our feast that evening was not only delicious, but also extremely unique. It was such a treat to be included in their fine company, while also being fed their beautiful food. When I asked Brent if he would be willing to share his recipe, here is what he had to share…..

Brent’s Elk Stroganoff:
(The night of our elk feast, the stroganoff was served with rice, roasted butternut squash and a fresh spinach salad and an Apple and Saskatoon Berry Crumble for dessert. Yum! Roar!)

Brown meat (about 4 ½ lbs hind roast) separately. Remove from pot. Add onions and caramelize. In clay pot add meat, onions, 5 kinds of peppercorns, red wine, black currant port, elk demi glaze (made from elk stock, in turn made from elk bones), porcini mushrooms, marjoram, oregano, juniper berries, salt and pepper. Cook in the oven in a heavy cast iron enamel pot (with lid on) @ 350* for about  3-4 hours, adding cream near the end. If stroganoff becomes too dry, add extra water to achieve desired consistency. At serving time, taste and adjust seasoning.

Brown Rice Salmon Sushi

I first got into making sushi last summer, during my 100 day raw challenge. Eating was a little more extreme back then, and July’s sushi contained no rice at all, but rather finely minced pieces of raw turnip. I know that it sounds like torture, but it really did make for a nice summer meal.

Today’s recipe is made with brown rice, rather than the traditional white rice which is typically served in Japanese sushi restaurants. Lately, I’ve started to see more and more of these establishments offer brown rice as an alternative on their menus. And many of the diners are taking them up on it. Vancouver’s Iki Japanese Restaurant sells so much of it, their url ‘brownricesushi.com‘ says it all. More and more diners are discovering that brown rice brings a nuttier flavour and bite-ier texture to the table. And because it is less processed than its white rice cousin, it also provides more nutrients and health-supportive, essential fats to those who choose to eat it. Click here to learn more about the health benefits of eating brown rice.

Today’s recipe is another flexible one. I used salmon lox, but you can use anything you like. Same goes for the veggies. And should the idea of brown rice not float your boat, go ahead and use the traditional Japanese sushi rice.

Brown Rice Salmon Sushi
(Makes 5-6 rolls)

1 cup uncooked brown rice, cooked according to package’s instructions
5-6 nori sheets
salmon lox, about 2 cups
sliced cucumber
sliced yellow peppers
2 green onions, finely sliced
2/3 c fresh dill, roughly chopped.
2 c watercress, cleaned and roughly chopped
1 c beet greens, washed and finely sliced
1/2 c toasted sesame seeds

If you have never rolled sushi before, you may want to check out a youtube video before starting production.

Lay one nori sheet out on a bamboo mat (specifically for sushi rolling). Spread about 1/2 c of cooked rice out onto the sheet, leaving an inch at the top and bottom edges. Add a horizontal row of the salmon and then add the remaining ingredients, one at a time, each time adding to the same line where the fish was placed. Roll the sushi up by turning it away from you. Repeat the same process for the next 4-5 rolls. Using a sharp knife, slice each roll into 6 equal pieces. Arrange sushi pieces on a platter, serving with pickled ginger, wasabi paste and soy sauce for dipping.