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ELK

CORNED DEER, ELK OR SIMILAR MEAT (BEEF TOO)

Put 1 quart of water in pan and mix "cure" and brown sugar in and dissolve. Bring to a boil and stir until dissolved. Cool and after cooling add other spices. Put meat into stone ware or a container that will not be affected by a long soak in salt. Add the rest of the water to your brine and spices as you pour it over the meat. Keep the meat completely covered by the solution for 12 days. Turn the meat and remove any scum that forms, every other day. At the end of the soaking time, take the meat out of the solution and soak in fresh water for 2 hours. Drain all that water off and place the meat in a pot, cover with Fresh water and cook slow for approximately 5 hours (until tender). Add the cabbage and vegetables near end of cooking if desired and cook until just tender.

Listing Last Modified: Sat Jun 11 2005

 


Views: 107

ELK OR GAME MEAT GOULASH

Roll the meat cubes in flour and brown in oil in stew pot. Remove meat to side dish. Add onions and garlic to stew pot and saute. When soft add paprika, mix it thoroughly, and cook for 1 minute. Return meat to the pot and add celery, savory, wine, broth, salt, pepper, and tomatoes. Cover and simmer over low heat for 1 1/2 to 2 hours until meat is tender. If you use electric skillet simmer at 250 degrees. When meat is tender, check to see if flour on the meat cubes has given you the right consistency for the sauce. If too thin, mix flour and a little water and stir into goulash, simmering 3-4 minutes longer to thicken. Stir in the sour cream and serve with noodles, spaetzle or over mashed potatoes.

Listing Last Modified: Sat Jun 11 2005

 


Views: 110

ELK POT ROAST

Dredge meat in flour; brown slowly. Season with salt and pepper; add onions. Mix remaining ingredients; pour over roast. Cover and simmer slowly for 2-3 hours. Remove roast from pan; add more water and thicken for gravy. 8-10 servings.

Listing Last Modified: Sat Jun 11 2005

 


Views: 100

ELK ROAST

Trim excess fat from roast. Salt and pepper. Place meat on sheet of foil. Spread mushroom soup over meat. Sprinkle on onion soup, garlic, and rosemary. Add bay leaves. Cover roast with foil, leaving an inch or so space on top. Seal ends tightly. Bake 30 minutes per pound for shoulder roast or similar cuts. Remove foil. Sprinkle parsley over roast. Thicken for gravy using 2 tablespoon flour in 1/4 cup water.

Listing Last Modified: Sat Jun 11 2005

 


Views: 93

ELK SUPREME

Mix burgundy and cola together. Add gradually during roasting period. Continue roasting 1 hour and 45 minutes or until the vegetables are done. Serves 8 to 10 people.

Listing Last Modified: Sat Jun 11 2005

 


Views: 82

GEORGIA-STYLE DEER OR ELK STEAK

In a skillet, sear the steaks in just a bit of cooking oil on medium-high heat. Meanwhile, place the remaining ingredients in a saucepan and over low heat bring the mixture to a boil, stirring continuously. Transfer the steaks to a shallow roasting pan, pour the sauce over the top and bake 1 1/2 hours at 350 degrees. Serves 4.

Listing Last Modified: Sun Mar 04 2007

 


Views: 105

MOOSE OR ELK CHEESE ROLL

Combine meat, egg, crumbs, salt, pepper, onion and garlic. Combine chili sauce, catsup and tomato sauce in small bowl. Add 1/3 of mixture to meat; blend. Place a sheet of waxed paper in a 9"x13"x2" pan. Pat meat on paper. Sprinkle cheeses evenly over meat. Roll up like a jelly roll. Press to seal ends. Place in a foil lined square pan. Bake for 1 hour at 350 degrees. Drain off fat. Pour remaining sauce over meat. Bake 15 minutes more. Serve with mashed potatoes and creamed peas. Makes 6 to 8 servings.

Listing Last Modified: Sat Jun 11 2005

 


Views: 104