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Elk Larb Lettuce CupsElk Larb Lettuce Cups

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
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Recipe - FRANCE AVE EDINA
Recipe: Elk Larb Lettuce Cups
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
  1. 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.
  2. In a small food processor, or using a mortar and pestle, grind the toasted rice into a fine powder. Set aside.
  3. In a large skillet set over medium-high heat, sauté ground elk until cooked through. Drain and set aside the meat.
  4. Using the same large skillet, cook the shallots and garlic in the oil until tender, about 3 minutes.
  5. Add the elk back into the pan. Add powdered toasted rice, brown sugar, lime juice, zest, salt, pepper, chili paste and fish sauce.
  6. 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.
  7. Separate lettuce leaves. Fill each lettuce cup with the larb mixture.
  8. Top with a sprinkle of green onions, if using.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Directions

  1. 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.
  2. In a small food processor, or using a mortar and pestle, grind the toasted rice into a fine powder. Set aside.
  3. In a large skillet set over medium-high heat, sauté ground elk until cooked through. Drain and set aside the meat.
  4. Using the same large skillet, cook the shallots and garlic in the oil until tender, about 3 minutes.
  5. Add the elk back into the pan. Add powdered toasted rice, brown sugar, lime juice, zest, salt, pepper, chili paste and fish sauce.
  6. 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.
  7. Separate lettuce leaves. Fill each lettuce cup with the larb mixture.
  8. Top with a sprinkle of green onions, if using.