Asian Lettuce Wraps with Homemade Hoisin Sauce

For the hoisin sauce:
Simply combine all ingredients in a blender (I used the Magic Bullet) and blend until a smooth, creamy consistency is obtained. This sauce can be made ahead of time and kept as leftovers for future hoisin needs.

For the meat:
Heat the sesame oil over medium in a medium-sized skillet. Add the yellow onion and sauté about 4 minutes before adding the minced garlic and ginger. Sauté until everything is very fragrant, about 5 minutes. Add the ground elk (or turkey) meat and the chicken stock. The chicken stock should sizzle and boil immediately once it hits the skillet; if not, raise the heat slightly to bring it to a boil. Using your wooden spoon, break up the meat and spread it around the skillet so that it browns evenly. Add the garlic powder, salt and hoisin sauce and cook until the meat is done and most of the juices have been absorbed and evaporated, about 5-7 minutes.

To assemble the lettuce wraps:
Wash and pat dry the leaves of lettuce. Scoop heaping amounts of meat onto each leaf. Add several pieces of tangerine, a tablespoon of chopped walnuts, several slices of avocado and drizzle desired amount of hoisin sauce on top. Eat like a taco.