A simple addition to brighten up your hors d oeuvres selections
We as hunters (and gatherers) have a very unique sensation that is not part of the mainstream consumer mindset. The feeling of fulfillment when one is successful in supplying nutrition to ones family and friends (or villages who rely on your skill set as a hunter) is hard to describe and has very deep seeded social significant. Pride, confidence and admiration are some of the bi-products of a successful hunt.
Serving a menagerie of flavors, texture, ethnic styles and unique presentations, especially using wild game meats, is a sure way of obtaining "status" by your peers.
Although somewhat time consuming, preparing hors d 'oeuvres or "small plates" is a great way to show off your freezer full of success.
Ginger infused Elk Won Tons with Roasted Jalapeno Syrup
Makes 35-40 won tons
Won Ton filling
- 1 lbs ground elk meat (drained in a colander overnight to remove excess blood)
- 2 egg whites
- 1/4 inch length grated fresh ginger*
- 1 tsp minced garlic
- 1-bunch scallion whites (preserve greens for dipping sauce)
- 1 tbsp sesame seeds, toasted
- 1/2 bunch cilantro, sliced thin
- 2 tbsp low sodium soy
- Pinch ground white pepper
- 1 tbsp corn starch
- 1 pack of won ton wrappers
- 1 egg white with a splash of cold water
- Oil for frying Kosher salt
Mix all the ingredients for the won ton filling. Lay out the won ton skins 8-10 at a time. Take the egg whites and water and whisk briskly. Brush the egg whites on the border of the wrappers. Place a tbsp of the filling in the center of the wrappers and fold to seal along the edges.
Take the two left/right edges and fold them to join each other, forming what looks like a "Popes" hat. Lay the finished won tons on a paper towel lined sheet pan until all are finished. Cover with a dry towel to prevent the won tons from drying out.
To Cook: Heat the frying oil to 330 F° - fry 6 won tons at a time, until golden brown. Remove to a paper towel lined pan. Repeat until all the won tons are fried. Served with the dipping sauce below or your favorite Asian style sauce.
Roasted Jalapeno Dipping Syrup
- 6 fire roasted jalapenos (blistered over an open fire, skin and seeds removed) cut into very small dice (1/8x1/8x1/8)
- 2 cups water
- 1 1/2 cups sugar
- Lemon peel from 2 lemons
- Lemon juice from 2 lemons
- 1/2 inch length fresh ginger peeled and grated
- 1 tbsp fresh garlic
- Salt to taste
- 1/2 bunch cilantro, chopped fine
Place the sugar, water, lemon juice, peel, garlic and ginger in a stainless steel pot. Bring to a boil, reduce the heat, add the finely diced jalapenos and simmer for another 30 minutes on low. Add the salt to taste. Remove from the fire and allow the syrup to cool. Add the chopped cilantro when the syrup has cooled. This type of sauce can be stored for weeks in the refrigerator.
The impressive photos of the finished product can be somewhat intimidating. This is a very simple dish to put together. You don't have to share its simplicity with your guests. Add some color and fresh related products to accent your platters. They will be impressed by your efforts.
WildEats Tip of the Month - store ginger in the freezer. When you need to add ginger to a recipe take the frozen ginger and simply grate the ginger with a grater or microplain. This eliminates the stringy fibers that can sometimes be a hassle when dealing with fresh ginger.
