Welcome to the Recipe of the Week!
smoked trout tostadas
by Kevin Maguire
I would love to say that this recipe was developed in the home kitchen of Train Hunt Eat. That would not be the truth. This Crispy Elk Recipe was developed by Brad Fenson and presented in American Hunter. This is an amazing recipe. You can use this Crispy Elk Recipe with almost any protein or even t he stew mean that you are not sure what to do with.
• 2 lbs. elk sirloin or round roast
• 2 Tbsp soy sauce
• 2 Tbsp vegetable oil
• ⅓ cup cornstarch
• ⅓ cup rice flour
• 4 cups of oil, for frying (Train Hunt Eat Recommends Peanut Oil)
For the Sauce
• 2 Tbsp cornstarch
• ⅔ cup fresh orange juice
• juice from 1 lemon
• 3 Tbsp molasses
• 1 Tbsp rice vinegar
• 3 cloves of garlic, minced
• 1 tsp fresh ginger, minced
• ¼ cup of orange zest
For the Garnish:
• ¼ cup green onion, finely chopped
• 2 Tbsp sesame seeds, toasted
- Cut meat into strips ½-inch wide and 2 inches long. Add soy sauce and oil to the meat pieces and toss to coat evenly.
- Mix the starch and flour in a sealable bag or container and add meat pieces. Toss to coat the meat evenly.
- Using a wire rack on a cookie sheet, spread the meat pieces out in a single layer. Freeze for 45 minutes. A quick freeze will dry the meat and make it crispy when fried.
- Heat the oil in a large Camp Chef cast-iron pan or Dutch oven. Bring oil to 375°F and add small batches of meat so they are not touching. Fry until golden brown, 2 to 3 minutes, depending on size. Continue cooking in small batches until all the meat is fried.
- In a medium saucepan, combine all sauce ingredients and whisk them together while being brought to a boil. Reduce heat and simmer until thickened (about 3 minutes).
Place the cooked meat in a serving bowl and pour the sauce overtop. Toss to coat all pieces, then garnish with green onion and sesame seeds. Serve with rice.