Tip - If you can’t get wild elk, ground chicken, pork, or beef will all be good substitutes.
For the Meatballs
- 1 lb. Ground Elk
- 2 Garlic cloves, minced
- ½ Tbsp. fresh Ginger, grated
- 1 Tbsp. Soy Sauce
For the glaze
- ¾ Cup Sugar
- ½ Cup Rice Wine Vinegar
- 1 Tbsp. Szechuan Peppercorns, ground
For the salad
- 4 Cups cooked Noodles, Chow Mein egg noodles would be best
- 2 tsp. Sesame oil
- 2 Tbsp. Green Onion, thinly sliced
- 1 Carrot, peeled and thinly sliced
- 1/3 Cup shelled Peanuts
- 1 Lime, juiced
- Soak the planks in hot water for at least 15 minutes, preheat a grill or oven to 400°F.
- Prepare the glaze. Add the sugar, vinegar, 2 Tbsp. of water, and Szechuan to a pan, bring to simmer and cook for 5 minutes. Set aside to cool.
- To make the meatballs, combine the elk with the other ingredients and mix well. Roll into balls. You should get about a dozen.
- Flatten the bottom of each ball slightly to prevent rolling and place them on the grilling planks.
- Brush the meatballs generously with the glaze and set the planks on the grill, cook for 20–25 minutes, brushing with more glaze every 5 minutes. The internal temp of the meat should be 165°F.
- To make the salad, toss the noodles with all the other ingredients.
- Divide the noodles evenly between four bowls and top with the meatballs.