Hungry for More: Be bold and serve elk, risotto

Usually, when you think of what to cook for dinner, elk isn’t the first meat to come to mind.

But it should.

Elk meat has a great flavor and texture, and with this recipe, is easy to cook up quick.

“Hungry for More” host Jim Manney takes us to Usher’s House in Moorhead where chef Cary Carr shows us how to pair those elk tips with a savory wild rice and cherry risotto.

Risotto isn’t as scary as it sounds.

As Carr explains, it’s really just a method of cooking where you slowly add liquid throughout the cooking process.

And with the addition of the peppers, cheese, wild rice and dried cherries, it’s one risotto that can’t go wrong.

Risotto

2 cloves garlic

1 shallot

½ red pepper

½ yellow pepper

1 jalapeno

2 cups Arborio rice

6 cups vegetable stock

1 cup cream

1 cup Irish farmhouse cheddar

1 cup dried cherries

2 cups cooked wild rice

Salt and pepper to taste

Elk Tips

6 ounces elk, beef or venison tips

1 tablespoon garlic and shallot mix

½ cup whiskey

1 tablespoon whole grain mustard

3 teaspoons honey

2 teaspoons butter

Salt and pepper to taste

Tags: food, shesays