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6 tbsp. Morton's Tender Quick 2 tsp. garlic powder 1/4 c. sugar 2 1/2 qt. water 2 tbsp. coarse black pepper 2 tbsp. coriander, ground 5 lbs. elk, moose, bear or venison top round
Combine a half-quart water with first 3 ingredients in medium saucepan. Bring to rapid boil and stir until dissolved. Cool brine; pour mixture into stoneware crock or ample-size food-grade plastic bucket. Add 2 quarts water. Submerge meat in brine and refrigerate for 10 days; five days f meat is pumped with brining solution. Stir brine and turn meat every second day, removing surface mold as necessary. At the end of curing time, remove meat from brine; immerse in fresh water and soak for 2 hours. Drain; pat dry. Rub all sides with coarse pepper and coriander. Insert meat thermometer into center of seasoned meat; place meat on pan in preheated 150 degree oven and bake for 1 hour or until surface of meat is dry. Gradually increase the oven temperature to 200 degrees to 210 degrees and hold until internal temperature of meat reads 175 degrees. Remove meat from oven, cool and eat. Really good with hot mustard and Rye bread.
SLOW-COOKED PEPPERED ELK Submitted by: G E McIntyre
Ingredients: 2-lb. elk roast Flour Olive oil 2 tbsp. Mrs. Dash seasoning 1 tsp. salt 1/2 tsp. black pepper 2 medium onions, sliced 20 pepperoncini peppers 1 cup juice from pepperoncini peppers 6 cloves garlic, cut into quarters
Dredge roast in flour. In Dutch oven or deep frying pan, brown roast on all sides in olive oil over medium heat. Season roast with Mrs. Dash, salt and black pepper. Add remaining ingredients. Cover and cook on low heat until meat is fork tender; cooking time will range from 2 to 4 hours depending on thickness of the roast. A small amount of liquid should be present during cooking at all times; if the liquid runs low, add a little water. Serve with crusty French bread. This dish could also be prepared in a slow cooker or pressure cooking, following the instructions for the appliance. Before hunting trips, we prepare the Slow Cooked Peppered Elk, then package it in vacuum bags and freeze it. At camp, once it's thawed, we pour the contents of the bag into a frying pan to heat it, and serve with bread or rolls. This was a big hit from the start, and now has become a tradition.
WAPITI TIN PLATE SPECIAL Submitted by: G E McIntyre
Ingredients: 1 lb. dry pinto beans 6-lb. elk roast 1 tbsp. lard, shortening or bacon drippings 1 cup sweet banana pepper or green bell pepper strips 2 medium onions, peeled and sliced 2 cups tomato juice 1 (8-oz.) can tomato paste 1/2 cup water 2 tbsp. cider vinegar 2 tbsp. brown sugar 2 tsp. salt 1 tsp. dry mustard
1 tsp. crumbled dried thyme leaves Wash and sort beans; cover with cold water and let soak overnight. Heat beans to boiling and cook for 1 hour; drain, discarding cooking water. In Dutch oven or roaster, brown roast in lard. Add peppers and onions and cook until vegetables are tender. Add beans and remaining ingredients to Dutch oven. Cover and bake at 350 degrees F for 2 1/2 to 3 hours, or until beans are tender and meat is done.
This recipe can be used for all wild game meat, or even domestic meat.
CAMPERS SUPPER Submitted by: G E McIntyre
2 lb. ground elk salt sprinkle pepper sprinkle 1 tsp. garlic powder 1 head cabbage 3 cups carrots, peeled and shredded 4 cups potatoes, shredded 1 large onion,sliced 6 slices velveeta cheese
Pre heat oven to 350º. Season venison with salt, pepper and garlic power. Mix well. form 6 patties. Place each patty on one cabbage leaf on a double sheet of foil. Divide carrots, potatoes, onion and cheese slices evenly over patties and top each with another cabbage leaf. Seal foil around each patty and bake 30-40 minutes Serving: 6 Alternate meats: venison, moose, antelope, caribou.
