Cedar Braised Elk with Wild Rice Cake, Maple Sunchoke and Wojape Image

Cedar Braised Elk with Wild Rice Cake, Maple Sunchoke and Wojape

Behind The Dish - "Minneapolis"

Behind The Dish/Minneapolis/Cedar Braised Elk with Wild Rice Cake, Maple Sunchoke and Wojape

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

  1. Place all ingredients in a full size braising pan.
  2. Cover tightly and place in oven at 180 degrees for 14 hours.
  3. After cooking, remove from liquid and allow to cool.

Wild Rice

  1. Place rice, oil, water, and salt into a food processor and pulse until smooth.
  2. Fold toasted seeds into cakes and form into balls.
  3. Press into cakes and sear on hot griddle.

Maple Sunchoke

  1. Toss ingredients together and lay sun chokes out onto a sheet pan.
  2. Bake sunchokes at 350 for 15 min.
  3. Serve immediately.

Wojape

  1. Place all ingredients into a pot and simmer for 30 min.
  2. Using a hand blender, mix all ingredients until smooth.