Elk Katsu Bites Appetizer
Makes 4 Appetizer Servings
Rich elk stew meat braised until super tender, breaded & fried, then served with a tangy-sweet dipping sauce. The bold flavors of a braised dish in a dip-able finger food appetizer!
INGREDIENTS
- ½ cup Porter Beer
- 1 cup Water
- 5 Allspice Berries
- 1 Bay Leaf
- 1lb Elk Stew Meat
- All Purpose Flour
- Panko or bread crumbs, chopped to fine crumbs
- Eggs
- Sauce:
- ½ cup Sir Kensington’s Ketchup
- 1 tbsp Pickled Ginger, mostly drained
- 1 tbsp Tamari Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Barrel Aged Worcestershire Sauce
- 1 clove of Garlic, peeled
DIRECTIONS
1
Preheat your oven to 300 degrees.
2
Toss the elk in all-purpose flour until lightly coated.
3
Put a large, oven-safe, pot on the stove, add some vegetable oil and get it quite hot. Sear the stew meat on all sides until it develops a brown crust.
4
Deglaze the pan with the porter beer and water. Add the allspice and bay leaf.
5
Heat until the liquid comes to a boil, then move the pot to the oven to braise.
6
Braise the elk until you can push a knife into a cube without any resistance (ours cooked in an hour and 15 minutes), then strain the liquid off of the meat.
7
In a blender combine the sauce ingredients. Blend to a smooth sauce.
8
Set up a breading station with separate containers of bread crumbs, beaten eggs and flour.
9
Dip the elk pieces in the flour, then the eggs, then the crumbs.
10
Deep fry or pan fry the breaded elk pieces until golden brown, then drain them on paper towels.
11
Season the pieces with salt & serve them with the dipping sauce.