Dip thin strips of deer or elk in mix.
Let stand overnight. Pour leftover mix over meat.
Trim off all visible fat from meat.
Cut lengthwise with the grain into long thin strips, no more than 1/4-inch thick.
Combine soy sauce and seasonings.
Pour over meat strips and toss until well coated.
Place wire rack on baking sheet (cake coolers). Arrange strips on rack to touch, but not overlapping.
Bake in very slow oven, 150\u00b0 to 175\u00b0, overnight for 10 to 12 hours.
Store finished jerky at room temperature in airtight containers.
Crack the egg, mix it up a bit, and add the elk. Stir together.
Cut the carrot, celery, onion, and garlic into large chunks. Put them all together in a food processor, and pulse until they are in small, even pieces. (Don't let them turn into mush!).
Add the cut vegetables to the meat, and the rosemary, pepper, oil, and ketchup. Mix it all up, using your hands is the best way to ensure an even mix.
Form into a loaf and put into a loaf pan.
Bake at 350 for approximately an hour.
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
tockpot add boiling water and jerky.
Let set 15 minutes
Prepare casings.
Grind meat and fat together through the coarse disk.
combine with remaining ingredients stuff into casings, twist off into 4\" links.
This is an assertive sausage and is best roasted or grilled.
Saute the mushrooms, onions, green pepper, garlic buds and celery and mix into the browned meat. Mix the tomato juice, tomatoes, pinto beans and kidney beans into meat mixture and add the cumin, chili powder, cayenne pepper, bay leaf and salt. Vary the seasonings to the taste you like. The above ingredients make a mild flavor. Simmer in large crock-pot for 6 hours or so.
ver medium heat. Add ground elk and cook for five minutes
edium-high heat. Add the elk strips and garlic; cook and
Cut elk steak in serving pieces.
Sprinkle lightly with flour.
Fry in hot butter, browning both sides.
Put in a baking pan.
Brown onions and mushrooms in same pan as the steak.
Add to steak in baking pan.
Combine remaining ingredients and pour over the steak.
Cover and bake at 350F degrees for 1 1/2 hours.
ith a little whipped cream (recipe follows) or cinnamon on top
Meanwhile, stir together the elk meat, Italian seasoning, salt, and
ablespoons vegetable oil. Add ground elk and cook throughly until the
nd margarine (butter).
Place elk steaks on broiler pan; cot
arinade is well mixed. Place elk steak in a large resealable
hickness of the slices.
Jerky should bend, and not snap
t to dry.
Finished jerky should be stiff but still
r closely spaced bars work best).
Cook chicken until dry
Marinate elk meat in 7-Up overnight to tenderize.
Cut elk meat in 2 x 2 1/2-inch strips.
Brown in butter or margarine in a heavy saucepan.
Add beer, basil, salt and pepper.
Simmer, covered, for 30 to 45 minutes or until meat is very tender.
Stir in gravy mix.
Cook for 5 to 7 minutes longer.
Serve with rice. Yields 4 servings.
Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.