Elk Larb Lettuce Cups
A healthy Thai-favorite recipe useing 97% percent fat free ground elk in place of ground chicken or pork. Fossil Farms’ elk are grass-fed and are never given antibiotics, steroids or hormones. With a similar color, elk tastes like a cross between venison and beef.
Recipe provided by Fossil Farms
Recipe provided by Fossil Farms
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Elk Larb Lettuce Cups
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 - 1-pound package Fossil Farms Ground Elk
1/2 shallot, finely chopped
1/4 cup jasmine rice
1 teaspoon lime zest
1-3 Thai chilies, thinly sliced (optional)
2 cloves garlic, finely chopped
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
1 head bibb or romaine lettuce
1 tablespoon chopped cilantro
1 tablespoon chopped mint
FOR THE SAUCE: 2 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons chili paste
2 teaspoons brown sugar
2 teaspoons fish sauce
3 green onions, thinly sliced (optional)
Directions
- In a small skillet set over medium-high heat, toast the raw rice (no oil in the pan) until brown and fragrant, about 4 minutes.
- In a small food processor, or using a mortar and pestle, grind the toasted rice into a fine powder. Set aside.
- In a large skillet set over medium-high heat, sauté ground elk until cooked through. Drain and set aside the meat.
- Using the same large skillet, cook the shallots and garlic in the oil until tender, about 3 minutes.
- Add the elk back into the pan. Add powdered toasted rice, brown sugar, lime juice, zest, salt, pepper, chili paste and fish sauce.
- Sauté for 3-5 minutes until all ingredients are fully incorporated and there is a little to no crunch left from the rice powder. Remove from heat and add soy sauce, mint, cilantro and Thai chilies, if using.
- Separate lettuce leaves. Fill each lettuce cup with the larb mixture.
- Top with a sprinkle of green onions, if using.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fossil Farms Ground Elk, 16 Ounce
$15.49$0.97/oz
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
L&B Organic White Jasmine Rice, 16 Ounce
Deal
$3.99 was $4.49$0.25/oz
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Thai Chili Peppers, 0.05 Pound
$0.40 avg/ea$7.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Extra Virgin 100% California Olive Oil, 16.9 Ounce
Deal
$12.99 was $13.59$0.77/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Organic Red Butter Lettuce Head, 1 Each
$4.99
Fresh Cilantro Bunch, 1 Each
$1.99
L&B Fresh Mint, 0.75 Ounce
$3.49$4.65/oz
San-J Less Sodium Tamari Brewed Soy Sauce, 10 Ounce
$7.79$0.78/oz
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Thai Kitchen Roasted Red Chili Paste, 4 Ounce
$6.79$1.70/oz
Crystal Sugar Light Brown Sugar, 2 Pound
2/$3 Deal
$1.50 was $3.79$0.75/lb
Ka-Me Fish Sauce, 7 Ounce
$5.39$0.77/oz
Green Onions Bunched, 1 Each
$1.49
Directions
- In a small skillet set over medium-high heat, toast the raw rice (no oil in the pan) until brown and fragrant, about 4 minutes.
- In a small food processor, or using a mortar and pestle, grind the toasted rice into a fine powder. Set aside.
- In a large skillet set over medium-high heat, sauté ground elk until cooked through. Drain and set aside the meat.
- Using the same large skillet, cook the shallots and garlic in the oil until tender, about 3 minutes.
- Add the elk back into the pan. Add powdered toasted rice, brown sugar, lime juice, zest, salt, pepper, chili paste and fish sauce.
- Sauté for 3-5 minutes until all ingredients are fully incorporated and there is a little to no crunch left from the rice powder. Remove from heat and add soy sauce, mint, cilantro and Thai chilies, if using.
- Separate lettuce leaves. Fill each lettuce cup with the larb mixture.
- Top with a sprinkle of green onions, if using.