Game Recipes from Alaska

Caribou Wontons with Thai Sauce & Soy Sauce Reduction


by Chef Roberto Bonilla and Sous Chef Justin Kruger
Snow Goose Restaurant and Sleeping Lady Brewery
717 West Third Ave, Anchorage, Alaska 99501
907-277-7727
www.alaskabeers.com





Ingredients:
½-pound ground Caribou meat
1 tsp. Minced Fresh Ginger
1 tsp. Chopped Jalapeno
1/2 tsp. Diced Red Bell Pepper
1 tsp. Minced Fresh Cilantro
1 tsp. Diced Red Onion
1 tsp. Minced Fresh Basil
1 tsp. Minced Fresh Garlic
1/2 tsp. Minced Green Onion
1 tsp. Sesame Oil
1 tbs. Unsalted Soy Sauce
1/2 tsp. Hoisin or Tonkatsu Sauce
1/2 tsp. Sriracha Sauce
1 tbs. White Vinegar
1/2 tsp. Red Pepper Flakes
1/2 tbs. Ground Coriander
1/4 tsp. Salt and Pepper

Method
Mix the entire ingredients in large bowl (mix well). One teaspoon equals one wonton filling portion. Use pre-made packaged wonton skins. Place one portion in wonton square. Brush wonton edges with egg wash and wrap. Pinch edges together. Prepare all wontons before frying. Heat oil in frying pan to medium heat (test temp with a wooden toothpick. When the oil is ready, bubbles will come up from toothpick. Deep fry wontons until golden brown.Recommend serving with a Thai Sauce and Soy Sauce Reduction

Thai Sauce Recipe:
16 oz. Honey
Franks hot sauce
Butter
Sambal red chili paste
Chipotle powder
Cilantro
Lemon juice
Orange juice
Green onions (diced)
Tomatoes (diced)
Vinegar

Thai Sauce Preparation:
Heat honey to medium heat in pan.Stir and add Franks hot sauce and butter to taste. Add rest of ingredients in small quantities (except vinegar & orange juice). Turn heat off and add vinegar and orange juice to taste.

Soy Sauce Reduction:
Reduce soy sauce in pan at high (till sauce thickens).

 

 

Missy's MooseLoaf

by Publisher Melissa Norris



Ingredients
1 lb ground Alaska moose
1/8 c finely diced orange bell pepper
1/8 c finely diced green bell pepper
1/8 c finely diced red onion
1/2 c finely diced celery stalk
1/2 c finely diced carrot
1/2 tbs grapeseed oil (or olive oil)
4 tbs basil and crushed tomato, canned
1/2 c panko bread crumbs
1 egg

Preheat oven to 325°. Sauté all vegetables in a skillet until slightly soft. Add the crushed tomato and sauté for one minute. Set aside and let cool.

Once cooled, add vegetable and tomato mixture to ground moose. Then add the panko and egg. Mix it all together using your hands until it is all thoroughly melded together.

Spray a non-stick ovensafe dish with cooking spray. Shape your loaf however you like. I use a pie dish so I form it into a round shape. Bake at 325° for 25 minutes.

Barbecue Sauce
4 tbs ketchup
1 tsp Worchestershire sauce
1 tsp honey
pinch of minced onion

Mix all ingredients together stirring with a wire whisk. Spread evenly over top of mooseloaf. Bake an additional 15 minutes at 350°.

Let sit for 5 minutes and serve with some freshly steamed vegetables.