Fall is by far my favourite season, especially when wild game is on the menu, with its pure, additive-free, delicious flavour. And my favourite game meat? Elk. I find its bold, distinguished taste makes it superior to deer or caribou, and a perfect match for the traditional Cantonese barbecue method of char siu. Serves 6.
Watch chef Cameron Tait prepare this dish in his backyard…
- ½ yellow onion, finely diced
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and grated
- 3 tbsp honey
- ½ cup hoisin sauce
- ½ cup soy sauce
- ½ cup Sriracha sauce
- ¼ cup orange juice
- 3 tbsp Chinese cooking wine
- 3 tbsp grenadine syrup
- 1 tbsp five-spice powder
- ½ tsp black pepper
- 1 tsp kosher salt
- 1 tsp paprika
- 4-lb elk rack
- Place all marinade ingredients in a blender and purée until the mixture has a smooth consistency.
- Remove membrane from back of ribs. Pour marinade over ribs, wrap in foil and chill for 24 hours.
- Preheat oven to 350°F. Place ribs and marinade in a roasting pan, cover with foil and roast for about 3½ hours, turning every hour, until the meat is fork-tender. Remove from oven and let rest, then cut ribs into individual pieces.
- Place ribs on a barbecue set to medium-heat, then brush with pan drippings until lightly charred and caramelized.
To watch Cameron Tait prepare this dish and others, go to www.outdoorcanada.ca/food.
For the glass
Notes of grapefruit, orange and pine make Muskoka Brewery’s Mad Tom IPA a great match for this bold and spicy dish.