Cantonese BBQ technique brings out elk’s bold, distinguished flavour
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.