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.
EFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the
aking dish and pour the brine over the chicken. Cover with
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
ours in refrigerator, in blended BRINE ingredients: 4 cups cold water
e too much room for brine in the jar. The pickles
tockpot add boiling water and jerky.
Let set 15 minutes
old turkey) bring all the brine ingredients but turkey to boil
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.
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
br>small dill cucumbers.
brine, using 225 g salt to
no aluminum) saucepan, make the brine by bringing 2 cups white
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.