Veggi Stuffed Moose Roulade and Gomae Kale Salad

Veggi Stuffed Moose Roulade and Gomae Kale Salad

IMG_6298

Since I’m slowly trying to work my way back from my 2 month blogging hiatus, I thought I’d start with something I made that I am most particularly proud of. I was given a lean piece of moose steak from one of my customers (did I ever mention how AWESOME my job is??) and racked my brain trying to think what to do with it. I have experience cooking wild game before and I know if you cook it too long it will be tough. The solution was pound the meat out thin so it didn’t have to be cooked long, and add a bit of an asian flair to the theme of the dinner. A thick peanut cream sauce, mushrooms, asparagus and crispy leeks made a delicious flavour and texture combination, with a gomae inspired kale salad from a recent trip to a sushi restaurant. 

Veggi Stuffed Moose Roulade

Ingredients

  • 1 piece (approx 1 lb) lean moose steak or beef steak (inside/outside round steak would work well)
  • 8 pieces of asparagus, trimmed and blanched
  • 1/2 c. enoki mushrooms
  • 1 small clove of garlic minced
  • 1 large leek, washed thoroughly dried and cut into thin 1/4″ pieces
  • 3/4 c. corn starch
  • sunflower oil for shallow frying + 1 tbsp
  • For the Cream Sauce
  • 4 heaping tbsp crunchy peanut butter
  • 1 tbsp sour cream
  • 1-2 tbsp whipping cream
  • 2 tbsp coconut oil
  • 1 tbsp ponzou
  • 1 tsp fish sauce
  • 1/4 tsp lime juice
  • rice vinegar to taste

Instructions

  1. In a medium bowl with a whisk mix all ingredients until incorporated. Set aside.
  2. Working on a cutting board, place a sheet of plastic wrap. Lay out the steak with any bone and excess fat removed. Place another piece of plastic wrap over the steak and pound out the steak until it is 1/4″ thin.
  3. Spread half of the peanut sauce over the steak in a thin layer.
  4. In a medium frying pan heat up 1 tbsp of the oil over medium high heat. Separate the mushrooms and remove any root. Add the minced garlic and cook the mushrooms for 1-2 minutes just until they start to wilt. Remove from heat. Set aside.
  5. In a medium mixing bowl add the corn starch. Add 1/4 c. sunflower oil to the frying pan over medium high heat. Working in handful sized batches gently toss a handful of leeks in the cornstarch, knocking off excess cornstarch, and flash fry them in the oil for about 2-3 minutes. Pay close attention the leeks will go from soft to burnt very very quickly. Remove from heat and lay out on a paper towel lined plate. Repeat until all leeks are crispy adding more oil to the pan as needed.
  6. Slice the asparagus in half.
  7. Going back to the meat, layer the sliced asparagus, the mushrooms and finally the crispy leeks over the meat. (You may have extra crispy leeks… this is a good thing).
  8. Using butcher twine, starting in the center, tie up the meat every 1-1/2″ inches securely but not too tightly that it will squeeze out the fillings.
  9. Preheat your over to 425F.
  10. Heat 2 more tbsp of oil in the pan until very hot, using tongs, sear all three sides of the meat to create a thin crust. (Sear about 3-4 minutes per side).
  11. Remove the meat from the pan and place in a shallow baking dish.
  12. Bake, uncovered until the meat is cooked through. If your meat is thin this will not take very long, about 10 minutes.
  13. Add remaining peanut sauce to a small sauce pan, and add 1-2 tbsp of whipping cream. Heat over medium low heat and stir to incorporate and heat thoroughly.
  14. Remove from over and allow to rest 10 minutes before slicing.
  15. Slice into 1-1/2″ pieces and serve with heated peanut sauce.
http://www.constantvessel.com/veggi-stuffed-moose-roulade-and-gomae-kale-salad/

For the Roulade

Ingredients

1 piece (approx 1 lb) lean moose steak or beef steak (inside/outside round steak would work well)

8 pieces of asparagus, trimmed and blanched

1/2 c. enoki mushrooms

1 small clove of garlic minced

1 large leek, washed thoroughly, dried and cut into thin 1/4″ pieces

3/4 c. corn starch

sunflower oil for shallow frying + 1 tbsp

For the Cream Sauce

4 heaping tbsp crunchy peanut butter

1 tbsp sour cream

1-2 tbsp whipping cream

2 tbsp coconut oil

1 tbsp ponzou

1 tsp fish sauce

1/4 tsp lime juice

rice vinegar to taste

Instructions

In a medium bowl with a whisk mix all ingredients until incorporated. Set aside.

Working on a cutting board, place a sheet of plastic wrap. Lay out the steak with any bone and excess fat removed. Place another piece of plastic wrap over the steak and pound out the steak until it is 1/4″ thin.

Spread half of the peanut sauce over the steak in a thin layer.

In a medium frying pan heat up 1 tbsp of the oil over medium high heat. Separate the mushrooms and remove any root. Add the minced garlic and cook the mushrooms for 1-2 minutes just until they start to wilt. Remove from heat. Set aside.

In a medium mixing bowl add the corn starch.  Add 1/4 c. sunflower oil to the frying pan over medium high heat.  Working in handful sized batches gently toss a handful of leeks in the cornstarch, knocking off excess cornstarch, and flash fry them in the oil for about 2-3 minutes. Pay close attention the leeks will go from soft to burnt very very quickly. Remove from heat and lay out on a paper towel lined plate. Repeat until all leeks are crispy adding more oil to the pan as needed.

Before and After – you might want to make extra because these things are addictive!

Slice the asparagus in half.

Going back to the meat, layer the sliced asparagus, the mushrooms and finally the crispy leeks over the meat. (You may have extra crispy leeks… this is a good thing).

Using butcher twine, starting in the center, tie up the meat every 1-1/2″ inches securely but not too tightly that it will squeeze out the fillings.

Preheat your over to 425F.

Heat 2 more tbsp of oil in the pan until very hot, using tongs, sear all three sides of the meat to create a thin crust. (Sear about 3-4 minutes per side).

Remove the meat from the pan and place in a shallow baking dish.

Bake, uncovered until the meat is cooked through. If your meat is thin this will not take very long, about 10 minutes.

Add remaining peanut sauce to a small sauce pan, and add 1-2 tbsp of whipping cream. Heat over medium low heat and stir to incorporate and heat thoroughly.

Remove from over and allow to rest 10 minutes before slicing.

Slice into 1-1/2″ pieces and serve with heated peanut sauce.

For the Gomae Kale Salad

Gomae Kale Salad

Ingredients

  • 1 large bunch of kale
  • roasted sesame seeds
  • 3 parts soya sauce
  • 2 part ponzu
  • 1 part sugar (or maple syrup)

Instructions

  1. Basically this is a salad that can be served warm or cold. I had it when I was out for sushi last week with spinach, but lets face it, kale is way better (and better for you) then spinach. The dressing is a guideline, but those were the ratios I used. I used tbsp for mine and did 3 tbsp soya, 2 tbsp ponzu 1 tbsp maple syrup but you and do 6, 4, and 2 if you want to make more dressing.
  2. Wash the kale and remove it from the stalk, tearing it into 1-2″ pieces. Steam it for 5-6 minutes.
  3. Toss kale with dressing and sprinkle with toasted sesame seeds. Serve immediately or refrigerate and serve chilled.
http://www.constantvessel.com/veggi-stuffed-moose-roulade-and-gomae-kale-salad/

Ingredients

1 large bunch of kale

roasted sesame seeds

3 parts soya sauce

2 part ponzu

1 part sugar (or maple syrup)

Basically this is a salad that can be served warm or cold. I had it when I was out for sushi last week with spinach, but lets face it, kale is way better (and better for you) then spinach. The dressing is a guideline, but those were the ratios I used. I used tbsp for mine and did 3 tbsp soya, 2 tbsp ponzu 1 tbsp maple syrup but you and do 6, 4, and 2 if you want to make more dressing.

Wash the kale and remove it from the stalk, tearing it into 1-2″ pieces. Steam it for 5-6 minutes. (Humans can best absorb nutrients from kale when it is steamed. For more information on Kale click here.)

Toss kale with dressing and sprinkle with toasted sesame seeds. Serve immediately or refrigerate and serve chilled.

IMG_6301

3 comments on “Veggi Stuffed Moose Roulade and Gomae Kale SaladAdd yours →

Leave a Reply

Your email address will not be published.