Wild Game Recipe: Loco Moco
We recently tried Loco Moco, and now we’re hooked. This recipe was originally created in the 1940s, when some boys dining at the Lincoln Grill in Hilo, Hawaii, asked the waitress to serve them a dish they could afford. They threw out the idea of rice, beef (wild game) and gravy. And the rest is history.
We hope that you enjoy the wild game version of Loco Moco as much as we did.
- 2 cups white rice uncooked
- 2 cups water
- 1 lb ground wild came
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 – 1 1/2 tbsp olive oil
- 1 1/2 cup broth
- 1 – tbsp flour
- 1 tbsp tamari sauce
- 1 tbsp butter
- 2 tsp olive oil
- 2 green onions sliced
- 4 large eggs
- Rinse the rice under cool water. Place the rinsed rice and 2 cups water in a rice cooker and cook.
- Shape the ground wild game into four patties. Season both sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add the patties. Sear for 3-4 minutes. Flip. Cook for -4 more minutes. Remove the patties, cover and let rest.
- Reduce heat to medium-low. Add 1 tbsp flour to begin with to the skillet. Cook for 1-2 minutes, stirring continuously.
- Add 1/2 cup broth to the skillet, and stir to combine.
- Add the remaining broth and soy tamari. Cook until thickened, about 5 minutes. Whisk in butter. Season with salt and pepper to taste. Add additional flour as needed.
- In another skillet, heat 2 teaspoons olive oil over medium-high high. Crack the eggs into the pan and fry for 3-4 minutes, until the whites are cooked through. The yolks should remain loose.
- Place a large round spoonful of rice onto the plate.
- Place a cooked patty on top of the rice. Spoon on a ladle of gravy. Top with a cooked egg, and garnish with green onions.
- Enjoy your Loco Moco, and don’t forget to tag us in your photos!