idney
beans with Cat Creek water, whatever elixir you have chosen
Set pan of creek water on campfire.
Bring to boil.
Boil until there's nothing wiggling in it.
Throw in the two handfuls of coffee.
Boil until black, but still liquid.
Shake out the dirty rag and strain coffee into cups.
Enjoy!
Make tangzhong (water roux) by wisking together the
In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.
Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes, 6 or 7 fresh cucumber slices and the remaining 2 mint sprigs. Enjoy this refreshing drink.
Combine water, pineapple juice, Worcestershire sauce, soy
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.
NOTE: of course the game meat should be Elk. The computer would not take it when I tried to enter it.
Make your favorite dumpling recipe up for six people.
Mix the first four ingredients, shape lightly into patties or small cakes and sear in fat in hot frying pan until well browned; remove cakes.
Stir flour into dumplings in pan, add water, tomato juice and chili sauce and bring to a boil.
Return patties to pan and drop 1 tablespoons dumpling mixture on top of each, cover tightly and cook 10 minutes. Approximate yield: 6 portions.
ablespoons vegetable oil. Add ground elk and cook throughly until the
Combine elk and 2 cups onion in a Dutch oven; cook over medium-high heat until lightly browned, stirring to crumble.
Add wine; bring to a boil. Cook 3 minutes.
Stir in 1 1/2 cups water, chile powder, and next 6 ingredients (through beans); bring to a boil. Partially cover, reduce heat, and simmer 2 hours (add more water if mixture becomes too thick).
Ladle about 1 cup chili into each of 6 bowls; spoon 2 teaspoons sour cream over each. Sprinkle each with 2 teaspoons cheese and 1 teaspoon green onions.
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.
ot and cover with salted water. Bring to a boil, then
round elk and pork.
Combine the liquid smoke and water and
dditional flour to thicken or water to thin to desired gravy
Cook butter and flour in a deep dutch oven until flour turns light brown. Add water while stirring vigorously with a whisk. Then add chopped onion, minced garlic, cubed elk, chopped green chilis, and bouillon.
Let simmer on med low for aprox. 2hrs. Let it cook down to an almost gravy consistency. Check to see if seasonings are to your taste, add salt and pepper if needed. Serve with flour tortillas, cheese, sour cream and salsa if desired and enjoy!
inutes each side. If using elk meat pieces I only do
In a large Dutch oven, put vegetable oil, onion, green peppers, garlic and ground elk.
Brown until meat turns gray.
Add all seasonings except cornstarch/flour and mix well.
Add tomato juice and crushed tomatoes.
Let simmer for 45 minutes.
Add beans and simmer 15 minutes more.
Mix cornstarch with 1/4 cup water and slowly add to pot until thickened.
Put into bowls and sprinkle with shredded Monterey Jack cheese; serve with crackers. Serves 8 to 10.
Mix elk meat, eggs, Italian seasoning, cheese, bread (wring out excess water), salt and pepper in medium bowl.
Add enough bread crumbs to make mixture stay together.
Form into small meatballs and slowly fry until browned.
Makes approximately 30 small meatballs.
ver medium heat. Add ground elk and cook for five minutes
In a lightly oiled pan, Fry elk and onion until the outside of the meat is seared.
Place all ingredients (except corn starch) into your stew pot or crock pot. and cook until tender. (4-5 hours in a crock pot, 2-3 hours in oven at 350F).
Thicken with a slurry of corn starch and water prior to serving.
Consider using corn starch as a thickening agent whenever possible, especially if you have (or are serving guests) with gluten intolerance.