Text 12137, 104 rader
Skriven 2011-06-13 05:50:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Elk: Contains 2 recipes
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On 13JUNE11 you wrote:

DS> HALP I HAS LOTS OF ELK MEAT (GROUND) WAT DO?????

Elk is venison - along with various deer, moose, caribou, hart, roebuck, etc.
and may be used in any venison recipe that I know of. 

You just happen to have come into this largess at a time when I am cleaning up
a batch of game recipes that I got from some repository or other. Soooooo
...... here is what I have so far (there is more, no doubt that I haven't
gotten to yet). The two in this post are my favourites of what I have finished.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deer Sausage I
 Categories: Venison, Pork, Sausage, Preserving
      Yield: 20 Pounds
 
     10 lb Deer meat
     10 lb Fresh boneless pork
      3 oz Water
      1 oz Black pepper
    3/4 oz Ginger; ground
  1 1/4 oz Nutmeg
    1/2 oz Allspice
    1/2 oz Paprika
      2 ts Garlic powder
     12 oz Salt
    1/2 lb Dried milk
  2 1/2 ts Liquid smoke
 
  Grind together the two meats, mix thoroughly. Add measured
  water. Mix spices thoroughly and mix well into meat mixture.
  If sausage is to be smoked, omit the liquid smoke.
  
  You may stuff sausage into casings, making 6-8" links, or
  make into patties for freezing.
  
  To cook, place in a frying pan with a cover, adding water to
  the 1/3 mark on the sausage. Boil for 15 minutes covered,
  then remove. Drain most of the fat from the pan; replace
  sausage and brown.
  
  Make gravy in pan after sausage is done.
  
  Recipe date: 12/12/87

  Uncle Dirty Dave's Archives
 
MMMMM

-+-

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caribou Mincemeat Pie
 Categories: Pies, Game, Fruits, Booze, Pastry
      Yield: 6 Servings
 
      2 c  Apple cider
      1 c  Raisins
    1/2 c  Dried currants
  1 1/2 c  Apples; peeled, chopped
    1/4 lb Ground caribou
      1 ts Ground cinnamon
      1 ts Ground cloves
      1 ts Ground ginger
    1/2 ts Ground nutmeg
    1/4 ts Ground allspice
    1/4 c  Brandy or dark rum
      1    Pastry recipe
 
  In a heavy 2-quart saucepan, combine cider, raisins, and
  currants. Cover and heat to boiling over high heat. Reduce
  heat to low and simmer 30 minutes, stirring occasionally.
  Add apples, caribou, cinnamon, cloves, ginger, salt, nutmeg,
  and allspice. Simmer 2 hours longer. Add water as necessary
  to keep mincemeat from sticking to saucepan. Cool mincemeat
  to room temperature, add the liquor and let sit at least
  overnight before making pies.
  
  Mincemeat can be kept in a cool place in a stone crock for 2
  weeks, canned or frozen. If frozen, thaw mincemeat before
  making pie.
  
  Prepare pastry and refrigerate until ready to use-at least
  30 minutes. Heat oven to 350øF/175øC. Divide pastry; roll
  out bottom crust and roll out and cut strips for a top
  lattice. Carefully spoon mincemeat into crust-lined pie
  plate. Place pastry strips one at a time across mincemeat to
  create a woven grid. Lift edge of bottom crust over ends of
  strips. Pinch together and flute edge. Bake pie 50 to 55
  minutes or until crust is lightly browned and filling
  bubbles. Cool 10 minutes on wire rack before cutting.
  
  Serve with a scoop of vanilla ice cream on the side.

  Uncle Dirty Dave's Archives
 
MMMMM
 
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