
Cedar Braised Elk with Wild Rice Cake, Maple Sunchoke and Wojape
Behind The Dish - "Minneapolis"
Ingredients
Cedar Braised Elk
- 5 lb Elk Leg Roast
- 1/4 lb Cedar Bough, Fresh
- 2 cups Maple Syrup
- 4 TBS Smoked Salt
- 8 Cups Water
Wild Rice
- 6 Cups Hand Harvested Wild Rice, Cooked
- 1/4 Cup Sunflower Oil
- 1 Cup Sunflower Seeds, Unsalted & Toasted
- 1 Tbsp Smoked Salt
- 1 Cup Water
Maple Sunchoke
- 1 lb Sunchokes, rough chopped
- 1/4 Cup Maple Syrup
- 1 Tbsp Smoked Salt
- 1/4 Cup Sunflower Oil
Wojape
- 1 Cup Blueberry, Fresh
- 1 Cup Blackberry, Fresh
- 1 Cup Elderberry or Choke Cherry, Frozen
- 1/2 Cup Maple Syrup
- 4 Cups Water
Steps
Cedar Braised Elk
- Place all ingredients in a full size braising pan.
- Cover tightly and place in oven at 180 degrees for 14 hours.
- After cooking, remove from liquid and allow to cool.
Wild Rice
- Place rice, oil, water, and salt into a food processor and pulse until smooth.
- Fold toasted seeds into cakes and form into balls.
- Press into cakes and sear on hot griddle.
Maple Sunchoke
- Toss ingredients together and lay sun chokes out onto a sheet pan.
- Bake sunchokes at 350 for 15 min.
- Serve immediately.
Wojape
- Place all ingredients into a pot and simmer for 30 min.
- Using a hand blender, mix all ingredients until smooth.