The Paley's Place Cookbook by Vitaly Paley

Author:Vitaly Paley [Paley, Vitaly]
Language: eng
Format: epub
ISBN: 978-1-60774-508-2
Publisher: Ten Speed Press
Published: 2012-10-22T16:00:00+00:00

Braised Elk Shoulder with Mushrooms and Cabbage

Braised Elk Shoulder with Mushrooms and Cabbage

Serves 4 to 6

Elk usually appears on our menus in early fall, paired with seasonally abundant wild mushrooms. I like to braise the lean elk meat with pig’s feet (trotters) for their smooth richness, and savoy cabbage, as it holds up well over long, slow cooking and imparts depth of flavor.

If you don’t hunt, farm-raised elk is available by mail order (see Resources), or substitute lamb shoulder. Pig’s feet are available in ethnic markets or quality grocery stores, but may require a special order.

While this wonderfully rustic dish is meant to be a one-pot meal, Soft Polenta with Rosemary makes a fine side dish. When making this dish, plan ahead, as the meat will need to marinate for some time before braising.

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