Korean Job Discussion Forums

[canuckistan]

Mr Canuckistan got an elk this weekend. "Go buy us a freezer!" he said on the phone.
Ok sweetie.
I've never cooked elk or deer roasts before. Pork and beef spices probably don't apply.

I have no clue.
Where's our resident chef Ya-Ta?

How do I NOT turn these things into shoe leather as I am aware there isn't a great deal of fat in this meat. Anyone have any sure-fire "Grampa" recipes/tricks/advice on cooking this stuff?

[krats1976]

[Corporal]

How old was the elk? If it's older it's going to be tougher and you might want to do it up like a roast in a pressure cooker. The choicer parts can be fried in a pan. Mmm.

[canuckistan]

[VanIslander]

add water and veggies for soups and stews

I grew up having the occasional partial carcasses of bears, moose, elk and now these holidays I'll be treated to several home-cooked deer dishes. I'll take notes. My dad comes up with several yummy recipes, many original, done through simply following principles of meat prep: if fried then in something, if boiled then with something, if baked then under something, if dried then spiced with something.

Rabbit and deer are wonderful meats. Forget Bugs Bunny and Bambi, the Old Testament got this one wrong.

[Ya-ta Boy]

[W.T.Carl]

Find somebody to turn it into jerky.

[Dawn]

My mom always marinated deer steaks in lemon juice, soy sauce, garlic, ginger, and a bit of brown sugar, then pan-fried them with onions. The lemon juice has a tenderizing effect, and the end result is out of this world. Roasts she generally marinated in lemon juice and pressure cooked.

[krats1976]

[UMPhilthy]

The actual key is to use garlic salt to cut the "game" flavor of the meat. I prefer a decent sprinkle of Johnnies seasoning salt (COSTCO) as well. For the more choice cuts (backstrap and skirt steaks) pound them out with a tenderizer and fry them. Either just season and dip in flour (after it was wet to begin with) or dip it in egg and then floor and season (chicken fried). After frying, you can always place it in a dish with mushroom soup or creme soup and bake it for a while with whole mushrooms, onions and potatoes. Serve over rice if you like.

The roast is likely cooked in a slow roaster any number of ways. see recipes.
enjoy the dead animal.

[periwinkle]

[khyber]

First off...you want to put A LOT OF IT into a moose sausage. Moose sausage is just about the BEST sausage that can be made (IMHO)

Also, I'd suggest, if you haven't cooked (or eaten) game too often, I'd start with recipes that are a bit "sweet" heavy (a lot of honey usually) as it'll take the edge off of the gaminess.

Otherwise, my bro in law made a REALLY nice slow cook stew one time. Just keep in mind that you'll want to stew the meat for a "long time" (a couple hours on low heat) to soften up the meat before you throw all the veggies in.

[thebum]

it'd make a great curry

[Hollywoodaction]

Having sausages made is good advice. There's always at least one butcher around town who can make you some of the best sausages you've ever had. You won't have to worry about a thing and you'll be able to pick from several recipes.