Elk Lumpia

If you’ve ever spent time on or near a military base, chances are you’ve eaten Filipino food. Its this beautiful blend of simplicity and complex flavors that led it to be one of my favorite cuisines. We would go to the little restaurant in a strip mall, just outside of base, and be absolutely stuffed full with all the food they would give us. The one thing we always made sure to get extra of was the lumpia. Lumpia is the Filipino version of an egg roll, but so much better. Simple aromatics lightly seasoned build the base of this dish, but after that, you are free to play with the flavors as you like!

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Elk Braciole

I introduced elk into it to bring new life to some elk I had in the freezer. This was some sirloin cut that I had used. I kept it partially frozen when I sliced it to make it easier to slice, pro tip! I then pounded it out to about 1/4” thin to be more tender and to be able to roll it. I cut it into about 6” long pieces. Doing so will allow the meat to braise correctly when it’s rolled up and not take too long.

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