Elk: Island Style!

[Jaguigui]

Sliders,

Thought I'd share a dish we use back home in Guam with all of our meats (deer, fish, beef, spam, shrimp, and chicken). It's common in the pacific cultures to use lemon to "cook" the meat Chamorros, native people of Guam and the Marianas, call this dish "kelaguen".

I thought I'd try this on some elk I got and it turned out amazing. Tender, salty, spicy, and great with beer.

-thinly sliced meat
-onions
-lemon
-hot pepper (alter to your preference)
-salt

Mix all of them into a mixing bowl and let the mixture sit for at least 30 mins to allow the lemon to do its thing.

Enjoy with hot white rice or pan fried titiyas (tortillas) and a cold beer.

Thanks!
Justin

 

[5MilesBack]

That would be excellent with elk, but I've always stayed away from the fish done that way. Parasites and I just don't agree with each other much.

 

[elkyinzer]

This is pretty interesting, like an elk ceviche. thanks for bringing something new to the table. Does the acid tenderize tougher cuts or do you pretty much stick with backstrap and prime sirloin cuts?

Also, titiyas, I like that. I like me some nice titiyas! Sorry if that was culturally insensitive haha.

 

[mk_v]

That looks good!

 

[Kawabunga]

Yeah! Miss stuff like that, my in-laws are filipino and they do a lot of goat and beef like that. My friends wife would do beef liver Hawaiian style, pretty strong stuff, cant eat too much but pretty good.

 

[Jaguigui]

Thanks guys,
Elkyinzer, yeah its similar to a ceviche with no lime and tomatoes though. The acid does tenderize tougher cuts. For this batch I used half of a roast from a cow elk. I've also tried it with the prime cuts and its extremely tender. My wife actually preferred this batch with the roast because its slightly less tender than the prime cuts. No worries about the culturally insensitive thing haha.
5milesback, for fish, I've personally never had a problem. Maybe my stomach is just conditioned to it, but we also only use freshwater fish. Most of the time its pelagic fish like marlin, tuna, sailfish, etc. I would not however want to try it on freshwater fish though.

Kwabunga, I think its called "Kilawan" in Filipino if im not mistaken. I went to college in Hawaii and spearfishing was my passion before picking up hunting out here in Montana. What part of Hawaii did/do you live at?

 

[Kawabunga]

Yeah, asked my wife and she said "Kilawen", she wouldn't eat that stuff though, ha ha. I also did a lot of spearfishing but bow hunting took over, lived on the Big Island so lots of hunting year round, miss that. Live in Vegas now, the only thing that made it tolerable for me was being able to hunt other states, i'm a country boy and the city is the last place I want to be but it's not too bad yet, he,he.

At least you live in a good place for outdoors stuff, one day I will hopefully hunt there just to experience it, looks like a beautiful place.

 

[xcutter]

So is the elk cooked or raw?

 

[Jaguigui]

Its "cooked" in lemon. Haha. I can't really answer it. No blood taste. Just lemony and salty

 

[charvey9]

I do similar with bear, but add garlic as well. Let marinate a few hours and turns out great.

 

[Muledeerfanatic]

That sounds a little scary with bear. Not sure I would chance that

 

[pwsINC]

Definitely do NOT do that with bear. The citrus cannot kill the trichnosis cysts to my knowledge. You will end up rinella'ed.

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