Elk Larb Lettuce Cups
February 20, 2025
Fossil Farms is a pioneer in healthy and sustainable alternatives to conventional red meat. They specialize in providing the highest-quality farm-raised game, game birds, exotic meats and all natural meats in the country. This recipe uses ground elk in place of ground chicken or pork.
SERVINGS
4-6
PREP TIME
15 min
COOK TIME
30 min
Ingredients
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11-lb. package Fossil Farms Ground Elk
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1/2shallot, finely chopped
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1/4cup Jasmine rice
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1teaspoon lime zest
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3Thai chilies, thinly sliced (optional)
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2cloves garlic, finely chopped
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1tablespoon olive oil
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Salt, to taste
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Pepper, to taste
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1head bibb or romaine lettuce
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1tablespoon chopped cilantro
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1tablespoon chopped mint
For the sauce:
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2tablespoons soy sauce
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1tablespoon lime juice
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2teaspoons chili paste
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2teaspoons brown sugar
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2teaspoons fish sauce
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3green onions, thinly sliced (optional)
Directions
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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.
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2
In a small food processor, or using a mortar and pestle, grind the toasted rice into a fine powder. Set aside.
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3
In a large skillet set over medium-high heat, sauté ground elk until cooked through. Drain and set aside the meat.
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4
Using the same large skillet, cook the shallots and garlic in the oil until tender, about 3 minutes.
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5
Add the elk back into the pan. Add powdered toasted rice, brown sugar, lime juice, zest, salt, pepper, chili paste and fish sauce.
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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.
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7
Separate lettuce leaves. Fill each lettuce cup with the larb mixture.
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8
Top with a sprinkle of green onions, if using.