Llama Meat Recipes | Exotic Meats USA

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Recipes

Llama Recipes

Llama Stew with Prunes
serves 4 to 6

Ingredients:

2 pounds boneless llama rump or shoulder
1 tablespoon juniper berries, crushed
1 tablespoon black peppercorns
2 garlic cloves, coarsely chopped
1-1/2 cups dry red wine
2 to 3 tablespoons olive oil
2 cups celery, cut into 1-inch diagonals
6 to 8 peeled small boiling onions
8 ounces dried pitted prunes
¾ to 1 cup beef stock
salt and pepper

Directions:

1. Remove all connective tissue and/or fat from the llama and cut into 1 inch cubes.
2. In a non-aluminum bowl, combine the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight.
3. Drain off the marinade and discard. Heat the olive oil in a heavy skillet over high heat and brown the llama. Add the celery, onions and prunes. Add the remaining ½ cup red wine and ¾ cup beef stock. Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary.
Remove from the oven. Season with salt and pepper and serve.

Roast Llama with Sweet Onion Sauce
serves 6

Ingredients:

1 boneless loin of llama (3 to 4 pounds)
2 tablespoons oil or clarified butter
salt and freshly ground black pepper to taste
2 sweet onions (preferably Vidalia), chopped
½ cup chopped carrot
½ cup chopped celery
4 cloves garlic, minced
1 cup dry red wine
2-1/2 cups beef stock, veal stock, or game stock
4 tablespoons butter, at room temperature

Directions:

1. Preheat oven to 400ºF. Heat oil in a heavy, ovenproof roasting pan over medium high heat. Season the roast with salt and pepper and sear on all sides in oil. Remove the roast from the pan. Add onions, carrot, celery, and garlic to pan and cook for 2 minutes, stirring frequently. Remove pan from heat and place the roast on top of vegetables. Place pan in preheated oven and roast to medium-rare, 10 to 12 minutes.
2. Remove the roast from pan and keep warm in foil. Place roasting pan over high heat on stove top, add wine, and deglaze pan. Reduce to a medium sauce consistency. Add stock and reduce by half. Strain into a saucepan, discard vegetables, and reheat sauce. Reduce further, if necessary. Whisk in butter, 1 tablespoon at a time, and adjust seasoning with salt and pepper.
3. Cut the meat into serving portions, and spoon sauce over the top.

Thanks to: American Game Cooking / John Ash & Sid Goldstein

Roast Llama with Wild Mushroom Sauce
serves 6

Ingredients:

1 llama roast (3-1/2 to 4-1/2 pounds)
3 tablespoons prepared mustard
3 garlic cloves, minced
2 teaspoons ground black pepper

wild mushroom sauce:
3 to 4 ounces dried porcini mushrooms
2 quarts water
¾ cup Madeira wine
¾ cup unsalted butter
1 pound assorted fresh wild and cultivated mushrooms, stemmed and thinly sliced
¼ cup tomato paste
salt and pepper to taste

Directions:

1. Make the sauce: In a large saucepan over high heat, combine the dried mushrooms and water; cook over heat for 25 to 30 minutes. Strain through cheesecloth and squeeze the liquid to the pan. Add the Madeira and bring to a boil. Boil until reduced to 1-1/2 to 2 cups.
2. Mean while, melt 5 tablespoons of the butter in a small saute pan over medium heat and saute the fresh mushrooms until they are tender but not mushy, about 5 minutes. Set aside.
3. Over medium heat, add the tomato paste to the reduced mushroom liquid and stir until smooth. Add the remaining butter in pieces and cook over low heat until all the butter melts. Add the sautéed mushrooms and mix well. Season with salt and pepper.
4. Preheat the oven to 450°F. Pat the meat dry with paper towels. Combine the mustard, garlic, and black pepper in a small bowl; mix well. Rub the mixture on the meat and place it on a flat rack in a greased roasting pan. Roast for about 12 to 14 minutes for medium rare. Remove from the oven and allow to stand for 5 minutes before slicing. Slice into ½ inch rounds.

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