Mole-Rubbed Elk Roast

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You can cook elk roasts quick and dry, like a beef tenderloin, or slow and moist, like a brisket. This recipe uses the slow and moist method with a spice rub that includes all the flavors of a Mexican Mole. Serve it with plenty of Negro Modelo beer. Note: This recipe requires advance preparation.

Ingredients

•    elk brisket
•    2 tablespoons red chile powder
•    1 teaspoon chipotle powder
•    1/8 teaspoon ground cloves
•    1/8 teaspoon ground allspice
•    1/2 teaspoon ground canela or cinnamon
•    1 tablespoon brown sugar
•    2 tablespoons cocoa powder
•    2 cloves garlic, minced
•    1/4 cup vegetable oil
•    1 (3-5 pound) elk shoulder roast
•    Salt and freshly ground black pepper
•    6 cups low-sodium beef stock

Instructions

In a large bowl, whisk together all the ingredients of the spice rub. Sprinkle the meat with salt and pepper, then add it to the bowl, coating it with the rub. Cover the bowl tightly with plastic wrap and refrigerate overnight.

Remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 450 degrees F.
Put the meat on a rack in a shallow baking dish. Cook at 450 for 20 minutes, or until the roast is browned. Add the beer to the baking pan and reduce the heat to 200 degrees F. Cook 2 1/2 hours to 3 hours, basting frequently, or until the meat is falling-apart tender.  Serve wrapped in a flour tortilla.

Dad’s Curry Goat

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In Jamaica, they call pimento allspice. You can find allspice berries in the spice section of your grocery store, but they are often less expensive bought in bulk at a natural foods store. If you can’t find goat meat you can substitute lamb or mutton.

Ingredients

•    2 pounds goat meat, diced
•    3 tablespoons curry powder, divided
•    2 medium onions, diced
•    3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros)
•    1 teaspoon black pepper
•    2 cloves garlic
•    Salt to taste
•    2 green onions, thinly sliced
•    1 sprig fresh thyme
•    12 allspice berries
•    1/4 cup vegetable oil
•    2 large potatoes, peeled and diced
•    2 large carrots, peeled and diced

Instructions

In a large bowl, toss the meat with 2 tablespoons curry and everything except the potatoes and carrots. Cover the bowl with plastic wrap and refrigerate overnight.

Pour the oil into a very large skillet over medium high heat. Add 1 tablespoon curry to the oil and stir. Add the meat, marinade, carrots and potatoes to pan and stir. Pour in 1 1/2 cups water and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 minutes.

Taste and adjust seasonings. If desired, add another Scotch bonnet, whole, and cook 5 more minutes.

Serve with rice or flatbreads.

Escoveitch Sauce

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If you can’t find it bottled, make this sauce just before serving. You can control the heat level by adding more or fewer peppers.

Ingredients

•    3 large onions
•    6 large Scotch bonnet peppers (or substitute habaneros)
•    12 pimento (allspice berries)
•    1 cup vinegar

Instructions

Peel and slice the onions into thin rings. Stem, seed and slice the Scotch bonnets into strips.

Add the onion, pepper, allspice and vinegar to a saucepan over low heat and simmer for 5 minutes.

Pour contents over fish before serving

Merguez (Lamb Sausages)

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These spicy sausages are usually grilled and eaten alongside couscous.

Ingredients

  • 3 pounds lean lamb, trimmed
  • 1 tablespoon salt
  • 1 1/2 tablespoons cumin
  • 2 teaspoons coarse ground black pepper
  • 1/4 cup paprika
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1/2 cup pomegranate juice
  • 1 1/2 tablespoons minced garlic
  • 1 teaspoon dry ginger
  • 1 teaspoon thyme leaves
  • Natural or vegetable casings

Instructions

Grind the lamb once through the medium (1/8-inch) plate of a meat grinder.

In a large bowl, mix together all remaining ingredients and add the meat, using your fingers to combine.

Attach the stuffing horn to your grinder and prepare the casings. Grind the mixture through the 1/8-inch plate again, through the stuffing horn and into the casings. Twist and tie the sausages into 5-inch lengths.

Durban Madras Chicken Curry

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This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 


Ingredients

  • 1/2 cup canola oil
  • 2 onions, chopped
  • 1 whole chicken cut into pieces or 6 chicken breasts, cut into cubes
  • 1 can chopped tomatoes
  • 3 tablespoons Durban Masala or red curry powder
  • 1/2 teaspoon garam masala
  • 1 tablespoon each chopped fresh ginger and garlic
  • 1 pod cardamom
  • 1 cup frozen green peas
  • Chopped cilantro for garnish.
  • Salt to taste

Instructions

Heat the oil in a heavy based pan and cook the onions until they are golden brown. Add the spices, ginger, garlic and tomatoes and allow to simmer for five minutes. Add the chicken and season to taste and cook for 30 minutes stirring at intervals. When the chicken is nearly cooked add the cardamom and frozen peas and simmer for 10 minutes. Garnish with cilantro and serve with rice, chutney and sambals.