Cook elk sausage in a heavy skillet and cook until browned. Cook pasta and set both aside.
Chop artichoke hearts, zucchini and mushrooms. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves, tarragon and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.
Pre-heat the barbecue to high temperature. Cook vegetables on tinfoil for about 20 minutes.
Put pasta in a large bowl; add elk sausage and all BBQ'd vegetables. Mix well. Top with Parmesan Cheese and serve.
br>2. Cut the heart in half lengthwise so that
Cook heart and tongue in boiling water until done; let cool. Pack in clean jar(s).
Cover with sliced onion and garlic cloves. Add other brine ingredients to same water and bring to a boil. Pour boiling hot liquid over heart and tongue.
Seal.
For the pickled beans, place beans in medium
Boil meat until just cooked through.
Drain and slice.
Mix everything together and pour over tongue or heart.
Make sure you have tongue and heart sliced the way you want it.
Put it in a good sized jar with lid, so it is all covered with liquid.
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.
My recipe is for \"The Best of Life.\"
Begin by adding one \"new heart.\"
It works best if this is done before age 12.
Into the new heart blend in a daily chapter of God's word.
Stir frequently with prayer.
Pour a full cup of the Holy Spirit into the life each day, two cups if you like a smoother texture.
Add a large measure of God's love and a handful of grace until is smooth.
Allow to rise gently and serve yourself, family and world, a slice of the best of life!
Try this, it's joy unspeakable and full of glory.
ver medium heat. Add ground elk and cook for five minutes
edium-high heat. Add the elk strips and garlic; cook and
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
Soak heart in cold water one hour.
Wash thoroughly and remove large arteries and veins.
Combine remaining ingredients and fill heart.
Tie securely with cooking twine.
Cover with boiling water and simmer for three hours or until meat is tender.
Remove heart from water 1/2 hour before serving and sprinkle with additional cracker crumbs, salt and pepper.
Bake at 350\u00b0F until golden brown.
Carve crosswise in 1/2 inch slices.
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
n the oven. Place the Pickled Jalapeno slices on one side
nd margarine (butter).
Place elk steaks on broiler pan; cot
arinade is well mixed. Place elk steak in a large resealable
Simmer heat for 30 minutes.
Remove fat and cube heart into 1/2-inch pieces.
Boil for 2 hours.
Heat pickling solution for 5 minutes (medium heat).
Drain meat and add to pickling solution and refrigerate.
Ready after 24 hours.
ut. Simmer 3 hours the heart, lights and liver. Mince lights
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.