Chinese Style Elk Barbecue w/Fried Rice

No this is not a typical tomato based barbecue, this has a far East flare with lots of spices and flavors. Add the fried rice and you have a full meal.

I used a front shoulder clod from an elk on this one. This can be a tougher cut of meat so a 24 hour marinade soak, injection and a slow smoke on the RecTec was in order for this one.

Recipe by : Chef Wutsch Prepared by: Greg Ray

All of our outside cooking is done on RecTec Grills and we use Made With Meat equipment for all of our wild game processing.

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2 Pound venison shoulder roast

Marinade Ingredients:

• 1T Fresh Chopped Ginger
• 3T Green Onion
• 1/4C Soy Sauce
• 1C Water
• 1T Fresh Cracked Black Pepper
• 1Tsp Chinese 5 Spice

Sauce Ingredients:

• 1/2C Grape Jelly (Trust me, it’s good)
• 1/4C Ketchup
• White Wine 3T

Stir-Fry Ingredients: (There are many options for stir-fry, so be creative. This is what we used)

• 2 Eggs
• 1 Jalapeno (Deseeded and sliced)
• 1/2 Red Bell Pepper
• 1/2 Red Onion
• Baby Carrots (chopped)
• 3T Soy Sauce
• 1/2tsp Sesame Oil

Method Marinade/Roast:

• Mix all ingredients together
• Pour over venison shoulder and let marinate for 24 hours
• Use portion of marinade to inject venison (reserve rest of marinade for later)
• Pat dry and cover with a favorite seasoning (We used RecTecs Asian Persuasion)
• Heat a cast iron skillet on high with enough oil to coat the bottom of pan
• Sear all sides of venison until you get a nice caramelization.
• Turn smoker on low 180F to 200F (If you do not have a smoker this can be braised in marinade juices with a Crock-pot or roasting pan)
• If using smoker, leave directly on rack for 2 hours
• Pour remaining marinade in tin pan and place roast in pan, cover with foil and continue to cook until internal temp reaches 140F
• You can turn temp up to 250 if you don’t have the time for a slower cook.

Method Stir Fry

• Precook rice to direction on package. (We like to use chicken or beef stock instead of water, add an additional 1/4 cup if not using water)
• Use stir fry vegetables of your choice. (We chopped up, baby carrots, red bell pepper, red onion, jalapeno and pineapple. We also added fried egg)
• Heat pan on med/high, add oil and fry two eggs with yolk broken. Set aside on cutting board
• Add more oil to pan for stir-fry
• Add your stir-fry vegetables to hot pan along with 1 clove of garlic
• Add rice to pan along with egg, soy sauce and sesame oil
• Mix and heat through

Sauce Method:

• Mix all ingredients together in sauce pan
• Bring to a boil until jelly is liquified
• Set to side

• Tips:
• Slice venison against the grain
• Plate fried rice top with venison and drizzle with sauce
• You can also chop venison and mix with fried-rice
• Be sure to let venison rest after pulling from heat source, so juices distribute

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