PREP TIME: 30 min
COOK TIME: 30 min
SERVES: 4-6
INGREDIENTS
- 1½ lbs ground elk
- 4 limes (2 juiced, 2 sliced in wedges for garnish)
- 1 lemon, juiced
- ¼ cup fish sauce
- 2 oz honey
- 1 tbsp olive oil or coconut oil
- ½ red onion, thinly sliced
- 2 garlic cloves, minced
- 1 shallot, thinly sliced
- 2 Thai or serrano chiles, thinly sliced
- 1 tsp salt
- ½ tsp pepper
- ¼ cup mint, chopped
- 1 head butter lettuce, leaves separated (Savoy and wombok cabbage, or red and green leaf lettuce also work if butter is not available)
- 8 radishes, halved and thinly sliced
- 1 bunch cilantro leaves, chopped
- 4 green onions, thinly sliced for garnish
PREPARATION
In a small bowl, whisk together the juice of 2 limes and 1 lemon with fish sauce and honey. Set aside.
In a wok or large skillet, heat oil on medium and add onion, garlic, shallots, chiles, salt and pepper.
Cook until the vegetables begin to soften, about 5-8 minutes.
Add the ground elk. Cook, stirring frequently, until the meat is browned and vegetables are cooked through, about 10-15 minutes.
Add the set-aside sauce to the pan and cook for 2 minutes.
Turn off the heat, and stir in the mint and ½ of the chopped cilantro.
Add more seasoning or heat to taste using salt, pepper and chiles if needed.
Take a lettuce leaf and fill with a generous spoonful of the elk larb mixture. Top with radish slices, chopped green onions and cilantro, and garnish with a wedge of lime on the side.
This dish is also good served with crunchy vegetables like cucumbers and carrots, or over a bowl of sticky rice and shredded cabbage. Enjoy!