joesikora
Long Time Member
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I found this on the RMEF site. It sounds good, hope to try it this year
Elk-stuffed Chile Rellenos with Salsa Fresco
Courtesy of Chef John McGannon, wildeats.com
This is one of my favorite dishes, truly a delicious recipe for your ground wild game. There are quite a few steps, but it's worth the effort. First, defrost the meat?remember to thaw it gradually in the refrigerator. When completely thawed, remove it from the package and place it in a colander overnight to drain excess blood.
Elk-stuffed Chile Rellenos with Salsa Fresco
? 6 fresh poblano chilies
Char the chilies over an open flame until blistered. Place them in a plastic bag to steam, which helps separate the skin from the flesh of the chilies. Peel the skins and make a slice down the side of the chili. Cut out the seed cluster at the top and remove all the seeds and veins. If there are additional seeds you can gently rinse it with cold water. Pat dry and hold for the stuffing.
? Meat filling:
2 lbs ground elk
1 cup onions
1 cup celery
1 tbsp minced fresh garlic
1 tsp toasted ground cumin
Saut? until soft, then allow to cool.
4 eggs
1 cup dried breadcrumbs
? bunch cilantro, chopped fine
? tsp dried oregano
? cup ketchup
Salt and pepper to taste
Vegetable oil for frying
6 pieces of jack cheese cut ? x ? x 4 inches
Blend all the ingredients for the filling. Then cook a small amount to taste for seasonings and adjust accordingly. Lay out the chilies and fill each one with the meat filling and a piece of the jack cheese. Press the cheese into the meat and fold the chili flaps back over the meat-cheese filling. Secure the opening with toothpicks if necessary. Keep cold until the batter is ready.
John McGannon is chef/founder of Wildeats Enterprises, a life member of the RMEF, host of popular wild game cooking seminars at the foundation?s Elk Camp and a passionate
Joe
"Sometimes you do things wrong for so long you
think their right" - 2001
"I can't argue with honesty" - 2005
-Joe E Sikora
Elk-stuffed Chile Rellenos with Salsa Fresco
Courtesy of Chef John McGannon, wildeats.com
This is one of my favorite dishes, truly a delicious recipe for your ground wild game. There are quite a few steps, but it's worth the effort. First, defrost the meat?remember to thaw it gradually in the refrigerator. When completely thawed, remove it from the package and place it in a colander overnight to drain excess blood.
Elk-stuffed Chile Rellenos with Salsa Fresco
? 6 fresh poblano chilies
Char the chilies over an open flame until blistered. Place them in a plastic bag to steam, which helps separate the skin from the flesh of the chilies. Peel the skins and make a slice down the side of the chili. Cut out the seed cluster at the top and remove all the seeds and veins. If there are additional seeds you can gently rinse it with cold water. Pat dry and hold for the stuffing.
? Meat filling:
2 lbs ground elk
1 cup onions
1 cup celery
1 tbsp minced fresh garlic
1 tsp toasted ground cumin
Saut? until soft, then allow to cool.
4 eggs
1 cup dried breadcrumbs
? bunch cilantro, chopped fine
? tsp dried oregano
? cup ketchup
Salt and pepper to taste
Vegetable oil for frying
6 pieces of jack cheese cut ? x ? x 4 inches
Blend all the ingredients for the filling. Then cook a small amount to taste for seasonings and adjust accordingly. Lay out the chilies and fill each one with the meat filling and a piece of the jack cheese. Press the cheese into the meat and fold the chili flaps back over the meat-cheese filling. Secure the opening with toothpicks if necessary. Keep cold until the batter is ready.
John McGannon is chef/founder of Wildeats Enterprises, a life member of the RMEF, host of popular wild game cooking seminars at the foundation?s Elk Camp and a passionate
Joe
"Sometimes you do things wrong for so long you
think their right" - 2001
"I can't argue with honesty" - 2005
-Joe E Sikora
