This was a very happy experiment that turned out amazing! I had some pretty red plums fresh from my neighbor's tree, and I wanted to eat something exotic for lunch. A star recipe was born! The sauce was gorgeous! My kids were raving about how this meal was perfectly sweet/tart/savory with lots of texture and bright color.
Elk Prep:
1 to 2 elk roasts (from my hubby's elk we home processed :))
1 Rapunzel brand bullion cube
garlic salt to taste
onion powder to taste
Himalayan salt to taste
Place elk roasts in a slow cooker. Cover roasts with water until water reaches within 1/2 inch from the top of the roasts. Add bullion cube and spices listed above to taste. Slow cook for 10-15 hours. At the end of elk cooking time prepare plum sauce. Also, make your favorite rice according to package directions. (I made Jasmine rice in my pressure cooker.)
Plum Sauce:
2 1/2 cups sliced plums (about 3/4 pound)
1/3 cup sugar (use sweetener of choice to substitute: agave, sucanate, honey, etc)
2 TBS water
Combine all the ingredients in a sauce pan. Cover, bring to a simmer over medium low heat. Reduce heat to low, cook for 15 minutes our until plums are tender. Cool slightly. Place in a food processor (I love my Blend Tech Blender) and pulse until chunky.
Serve the plum sauce and slow cooked elk on a bed of cooked rice of your choice.
A feast for the eyes and the mouth!
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