Thai Elk Skewers

THAI ELK SKEWERS

Serves 4

Ingredients:

3 lemongrass stalks, white/light parts only (bottom 4 inches or so), minced

3t½ tablespoons fish sauce

2 tablespoons plus 1 teaspoon light brown sugar

1 garlic clove, minced

1 tablespoon vegetable oil

1 pound elk roast (beef sirloin can be substituted)

1. Soak 8 bamboo skewers in cold water for at least 30 minutes.

2. To make the marinade, whisk together lemongrass, fish sauce, sugar, garlic and oil. Slice the elk into ¼ inch thin pieces. (Partially thaw the roast so that it is still firm when slicing. This will help to control the size of each slice.) Add to the marinade and toss to coat. Let stand at room temperature for at least 30 minutes.

3. Preheat grill to medium high heat. Thread elk onto prepared skewers. Grill the skewers about 2 minutes per side.

To serve: Garnish with chopped cilantro, chopped peanuts or sliced fresh jalapeños and serve immediately.