- This topic has 4 voices and 7 replies.
-
Posts
-
Hey guys!
Does anyone have any “old time handed down through the ages” recipes for Deer or Elk?
I traded a couple of dreamcatchers for some Elk. Usually I just fry the steaks up in butter and fresh garlic. But I want something different, something that just has cold weather written all over it!
Anyone got any suggestions? Thank you, Lynella.:D
Vance,;)
Actually, you mentioned 2 things. I was thinking about dicing some up and putting it in a pot with spicy hot sausage and making some chili, with some pablano and jalapeno peppers and onion and tomatoes and of coarse beans, garlic, cumin, cilantro, parsley and maybe a few diced carrots.
When you said cayenne, that got me to thinking, what about jerkey? I could spice it up and dry it. I’ve never made jerkey though, have you? How would I go about doing that?
I was hoping somebody would have a really good old-timey stew recipe I could try. What ever I make I think it calls for corn bread and maybe a pie for desert. I’ve been craving corn bread.
Thank you so much for the wonderful ideas Vance. Let me know about jerkey if you can. Love & Light, Lynella.:D
Hey Lynella try deglazing the frying pan with a can of kidney beens and onions, spiced or not after wards put this over the meat or braed as a graey, called “red eyed” beef, deer, elk ,moose, what ever up here you can add a small amount of beer if your leaving it in the pan , boiling? try it, it’s good..
Hey Tom,
How are ya’? Thank you. I’ve had red eye before with bacon and ham scraps off the bone. I hadn’t thought of that one! Wow, thanks! Love & Light, Lynella.:D
I said cayenne because that is the easiest pepper for me to grow here in SW Oklahoma — not much rain in the growing season (summer) and red clay soil. On wetter years jalepeno grows okey, but that’s one year in five. Just use whatever peppers you have. 🙂
As for jerkey, there are dehydrators on the market for 30 or 50 dollars.
One man at work just made jerkey out of a doe. He brought it to work and shared it. No, I have never made any jerkey though. Dad used to say when he was a kid they made jerkey a lot. He grew up in the Dust Bowl and said often they wanted meat, it would be a cotton tail, squirrel or some other wild game. They were poor and had no money in those days.
But he said they often made jerkey. He said they’d cut up meat in the summer when it was hot (it would cure quicker in the heat) and put it on the clothes line or between 2 trees where no cat or dog could jump up to get it. Flies would love it.
But once dried they’d gather of a big bunch of it, maybe some corn bread or biscuits to go with it, and a rifle (or shotgun, or fishin’ pole) and be gone all day, maybe they’d get a cotton tail or a couple of squirrels, or a few cat fish or bass, and come home and eat it for supper. They’d bring it home already skinned and ready for the boiling pot, or the frying pan. But for that day, they’d have mostly that jerkey.
vance
ps — if it is Indian food — gotta have cornbread! 🙂
I know venison makes great pot roast. Unlike beef, if you overcook it, it will reabsorb any moisture you add to it, and just get more and more tender. I like to make pot roast by sprinkling with a pack of dry onion soup, wrapping it tight in tin foil with chunks of potatoes, onions, carrots and maybe mushroom, then roasting it in a slow oven for a long time.
Linda and Vance,:D
Thank you both. Linda that sounds so good, man I’m starving I had to go to Denver today for a biopsy (uterine) and I had to stop and get some prescriptions filled and I was so over hungry that nothing in the store looked good. So I settled for a candy bar and diet Pepsi. I could eat a whole Elk right now with out any problem I think! Thank you, I hadn’t thought about roasting it like that. We used to do chicken that way when we’d go camping with the kids when they were little. What a great idea!
Vance thank you for the story. As I read it I could see me in my minds eye, just little, listening to my dad tell stories of how he and my mother fed 6 of my 7 older siblings in Indiana. I guess he did a lot of Squirrel and Racoon hunting for their meals. And you grow Cayenne peppers? I love those! Those are the absolute best for warming up your innards! Our growing season here in the mountains is too short for a lot of things and at 9500 feet the thin air doesn’t help. But I do have tomatoes, lettuce and a bunch of herbs in the living room window. I very much enjoyed your story Vance, THANK YOU.
THANK YOU BOTH, BUNCHES! Love & Light, Lynella.
😀
- You must be logged in to reply to this topic.
