marinate
There’s an elk farm just down the road here in Ottawa. Here’s the recipe page. Excellent meat for almost anything.
I read this and now a phrase is running through my head from something else I read awhile ago:
elk tacos and goose jerky
Where did I read this? The Google, she does nothing. :smack:
elk tacos and goose jerky. elk tacos and goose jerky. elk tacos and goose jerky. elk tacos and goose jerky. :rolleyes:
As to what to do with a lot of elk steak, I don’t think you’d necessarily wanna invite these guys over. They might not take it in the right spirit.
The comment about dogs going insane over elk meat reminds me of this series of newsgroup postings: Dogs in Elk
As for human consumption, I would think it would work well in a stew.
If its a big lump of meat you have got there, I would roast it. At 125 degrees celsius 1.5 kg of meat usually uses 2.5 hours to reach 60 degrees (use a meat roasting thermometer).
The good thing about roasting is that you can fill the roasting pan with chopped onion, carrots, garlic, laurel leaves and juniper berries, and splash a cupful of beer to it. Add a pinch of salt and a crack of pepper.
The sauce left in the roasting pan after the meat is done is excellent for making a gravy spiced up with chantarelles and a cup of red wine (you know, butter and flour in a pan fried until there is a good golden colour to it, then adding the sauce while stirring. This is the basic gravy, to which you add a spoonful of creme fraice, a handful of the chantarelles and the wine. I also sometimes add a spoonful of blackcurrant juice and a teaspoon of coffee).
Best served with boiled potatoes, steamed broccoli, and carrots fried in honey and nutmeg, and cranberry jam.