Sharing the Wealth of Hunted Meat.

 Since moving to Monticello, in 2009, I have to say that some of the kindest folks we have encountered, were local hunters.  Each year, after deer and elk seasons were done; after meat was butchered and processed, the sharing came.  Whether it was to a place of employment, or a packed plastic grocery bag left at the front door; processed packages of deer and elk meat were given freely to our family.  No compensation asked for, just a simple “thank you” made the giver happy.  Of course, my baked goods always made a showing, at the hunter’s home, eventually.

Unfortunately, the hunters we knew have moved, or passed, on; we have not seen any of this sharing of the hunted wealth for two years now.  While we miss the kindness of the giving act, and the meat, we also understand that the last two years have been challenging to so many.  Especially 2020, when each month is a new scenario of ill health, financial woes, and violence under the guise of “social reform”.  Yes, there are many examples of sharing and caring, but privately, the wagons have been circling for the “just in case” scenario.

Personally, each year I purchase a desk calendar to record appointments, attach greeting cards, mementoes, ticket stubs to enjoyable events, etc.  At the end of each year, I pack it away in a box where the other years reside.  I want my memories.  However, I have not purchased one for 2020; I just did not get around to it, and then Covid-19 hit.  No events to attend, appointments cancelled, heck, not even the occasional greeting card in the mail.  Last week we went to the Walmart in Cortez, CO as I needed printer ink and paper, and could not wait for a delivery.  Then I saw it, a 2020 desk calendar; a bluish-purple color, just my style, and I kept walking.  No way, no how, was I purchasing that item; there was no intention, of tempting fate, happening that day!

How strange that the idea, of purchasing a desk calendar, could bring on an unnatural feeling of dread.  Let me tell you that going to Sonic, to gorge on burgers and (the most awesome) onion rings, made it all feel so much better.

Anyway, to all the hunters out there that are successfully making a kill, to feed their families, we salute you.  We salute the dedication of your sitting in camouflage, in an uncomfortable blind, for hours; possibly covered in the pee of your prey. 

…and here is a recipe to make that deer or elk meat taste that much deserved.  Hint, sprinkle some red wine vinegar on the venison, cover in plastic and leave overnight.  Kills that gamey smell and taste, unless you like it though, then ignore this hint.

Opening up the paper wrapped package, removing the meat from a plastic bag, I am still amazed at how beautiful elk meat is; so lean, red and looking like something only a rich person could afford to indulge in.  Slicing into thin strips, the meat (use two pounds for this recipe) is mixed with two tablespoons of light soy sauce (to bring out more of the rich elk flavor), plus a half teaspoon each of fine sea salt and ground black pepper; also one teaspoon of garlic powder.   Place the bowl, covered in plastic wrap, into the refrigerator for a half hour to settle.  During that half hour, prep a large green bell pepper by seeding, and slicing, it into 1/4 inch strips; also two large onions cut into 1/4 inch strips.  Green bell peppers are very flavorful, so use only one large; otherwise use two red, yellow or orange which are milder, for more peppers in this dish.

Over medium-high heat, large skillet, heat up two tablespoons of canola oil, add in the peppers and onions. Give them an occasional toss, but do not add the elk, into the skillet, until they just began to soften.  Spread the meat on top to allow the peppers and onions to start browning on their edges. Then begin mixing all three together, making sure to turn the strips of meat as they too browned. This all takes about 20 minutes to accomplish, then comes the cheese - 16 slices of American cheese plus 8 slices of Provolone. That’s correct, 12 slices of cheese for each pound of meat.

Once the cheeses are completely melted and mixed in with the other ingredients, remove the skillet from the heat source and let it rest for 5 minutes.  The cheese will thicken around the meat and vegetables, and be ready to serve up in sub rolls. 

You have just created, Elk, or Venison, Philly Cheesesteaks!  Spectacular! The meat is so tender; all the ingredients marry together well, so that no one item is overwhelmed in taste.  Whether you already have meat in the freezer, or anticipating the next season of hunting, this is a dish worth waiting to try out.

Bonus with any leftovers; get out the pasta pot, fill it half way with water, set on high heat to bring to a rolling boil.   Take out the leftovers, place in a large skillet and set that onto low heat. Once the water is ready, add 3 cups of dry penne pasta to cook, plus a sprinkling of salt; the leftovers are heating up nicely and the cheese is melting.   Add to the skillet a 14.5 ounce can of diced tomatoes (drained); this will help the cheese to become a thinner sauce. Drain the cooked pasta, add to the skillet and toss to coat it all.   Let it remain on the low heat for an additional five minutes.

All in all, it will take about 30 minutes to complete this extremely easy and delicious meal from simple leftovers and the addition of two ingredients; diced tomatoes and cooked pasta. Sorry Hamburger Helper, but you have got nothing on my elk.  Wow, could I go so far as to say I have invented "Elk Helper"?

Mary Cokenour

Cooking Up Wild Game, Asian Style.

Depending on the area you live in, chances are it is deer and elk hunting season. Responsible hunters get their licenses, only kill what they need, or donate any excess to food banks. I understand the need for hunting, not only that they are a food source for humans; but lessening the numbers gives herds a greater chance to survive due to the depleted number of natural predators. No, no, you won't see me with a membership card from PETA, or eating tofu for Thanksgiving. Oh, and people who kill animals just for a trophy such as hides or antlers; those aren't real hunters, they're scavengers; simple as that.

Here in Monticello, Utah, we have an abundance of deer and elk; what I don't understand is why it is not offered on any restaurant menus?  Tourists alone would look forward to purchasing fine meals of venison steak marinated in red wine; or elk stew simmered with root vegetables.  There is a meat processing place right in town; and if the health department approves Wagyu beef shipped in from other states; then why not local meat sources?  Well here's a hint to the local Chamber of Commerce, since they seem to be finally interested in getting new businesses into this area, and also bring in more tourist funds.

Now searching throughout this food blog, you'll notice many a recipe for deer (venison) or elk that goes outside of the typical grilling and barbecuing boxes.  I don't see any reason why this type of meat can't be cooked up in the same methods that a piece of cow beef can.  The gamey taste?  Yes, deer has a gamier flavor than elk or beef, but marinating can ease up that issue for you.

While today's recipe used elk steak cut into strips, it can also use deer meat, since either meat will be marinated for one hour in soy sauce.  What about the health risks for wild game?  If it has been processed at a responsible and reliable meat processing plant, that concentrates on wild game, your worries should be slim to none.  It's about the same chances as buying beef, pork or chicken at the supermarket.

Now lets get cooking with that lovely wild game.  Since this is an Asian style stir fry, you might not be able to find some of the vegetable items in the produce department; frozen will work fine.  Make sure to defrost the vegetables and dry out most of the water; otherwise it will dilute your sauces.  Also, the wonderful thing about stir frying is that a little oil goes a long way in your cooking.

 

Wild Game Stir Fry

 

Ingredients:

 

2 lbs deer or elk steak or roast, cut into 1/4 inch strips

1 cup soy sauce, divided in half
4 Tbsp canola oil
1 Tbsp each minced garlic and ginger

2 cups chopped broccoli

1 cup each  straw mushrooms, bean sprouts, baby corn and sliced bamboo shoots

1/4 cup each diced red bell pepper and onion
1 Tbsp sesame oil

1/4 cup hoisin sauce

 

 

Preparation:

After slicing the meat up into strips, place in large bowl, mix with a half cup of the soy sauce; cover with plastic wrap and refrigerate for one hour.

Heat 2 tablespoons of oil in Wok or large skillet over medium-high heat; stir fry meat until browned on all sides; remove.  Add in remaining oil, garlic and ginger; stir fry for 1 minute to allow the garlic and ginger to bloom.  Now add in all the vegetable items and stir fry for 5 minutes.

Return meat to Wok or skillet; add in sesame oil and hoisin sauce; mix and stir fry for additional 5 minutes.  Serve as is, or with rice or noodles.

Makes 6-8 servings.

Mary Cokenour

Hunny! Make Me a Snack...Please?

So the conversation goes on Sunday, March 24th:

Roy: I'm hungry, but not alot hungry, just a little hungry.
Me: There's plenty of leftovers in the fridge, go heat something up.
Roy: I don't want anything big, just a snack.
Me: So just heat up a small portion.
Roy: What do we have again?
Me: *sigh* Chicken Tortellini Soup, Veal Parmagiana and the Venison Shepherd's Pie.
Roy: That's too much information, I can't deal. Do we have any mini quiches left?
Me: No; what do you mean you can't deal? Just pick something and heat it up.
Roy: Can't you do it for me? *pathetic pouty look*
Me: *bigger sigh* You are so lucky that I love you.

...and off to the kitchen I went; yeah, I'm a sucker when it comes to my hubby. Nine years together and our friends still tell us that we're "poster children for a truly real, happy marriage".

Opening the fridge door, the first container I spy is the Venison Shepherd's Pie and I posted that recipe here on March 20th. I also spotted a container of Pillsbury Grands biscuits and the image developed in my mind. I do that with many recipes I come up with, picture the ingredients in my mind, putting them together, even the taste comes through. Weird I know, but it works.

There are eight biscuits in the container and once separated in half, I now have 16. Pressing them into muffin tins, I formed little biscuit cups, or as I like to call them...baskets. Carefully I removed the mashed potato topping from a section of the Shepherd's Pie; spooned about a tablespoon and a half of the filling into each "basket". I then pressed a tablespoon of mashed potato over each filling. While I was doing all this, the oven was preheating to 350F and was ready for baking once I was done with the muffin tins. Baking took 20 minutes for the biscuits to brown perfectly and the filling to be warmed all the way through.

...and here you are, "Shepherd's Pie Baskets". Little hand held snacks, or use a fork, either way they are satisfying and tasty. Enjoy!

Mary Cokenour

Shepherd's Pie Goes Wild Game.

Having ground venison(deer) in the freezer, I wanted to do more than just make burgers, meatloaf or a meat sauce for pasta; but what? I had not made Shepherd's or Cottage Pie in a long while and the thought of mashed potatoes with meat was too tempting.

Normally, a
traditional Shepherd's Pie is made with ground lamb; if it's made with ground beef, that is called Cottage Pie. Now why would I call this dish with venison Shepherd's Pie; simply it's based on taste. Lamb has a strong, gamey flavor even though it is an animal basically raised for its wool and meat. Venison, on the other hand, is a creature hunted in the wild; with a strong, gamey flavor. Yes, it's convoluted thinking, but I know for a fact the solution is a great tasting meal.

One thing I knew for sure, to smooth out the flavor of the venison, I needed to marinade it overnight. I placed one pound of the ground meat in a plastic container and added two tablespoons of red wine vinegar, 1/4 teaspoon each of salt and ground black pepper and mixed it thoroughly. Sealing up the container, I placed it in the refrigerator until I would use it the next day.

In a large skillet, I began browning the meat over medium-high heat. After a couple of minutes, I added in one tablespoon of Worcester sauce and 1/2 teaspoon of onion powder; mixed thoroughly and let it cook until no more redness in color showed.

Now in a large mixing bowl, there was already waiting 1 and 1/2 cups of a pea and diced carrot mixture, a 1/2 cup of sliced mushrooms and 1/2 cup of beef broth. Of course I already had the mashed potato topping waiting for its grand entrance. Here's how to make that just in case you haven't followed the link to Shepherd's Pie:

The topping:

6 large potatoes, peeled and cut up
4Tbsp butter
1/2 cup milk
6 Tbsp grated parmesan cheese
1/2 tsp ground black pepper

Boil the potatoes in salted water until tender. Drain and mash the potatoes, add butter, milk, grated cheese and pepper to the potatoes.

Preheating the oven to 375F, I sprayed a 2 quart casserole dish with nonstick spray. First I spooned in the venison filling, then spread the mashed potatoes over the filling; finishing with the sprinkling of paprika over the topping. 40 minutes later it was ready to eat.

The ground venison had the taste of fine steak with the underlying flavor of red wine; the vegetables were tender, not mushy; the mashed potatoes were smooth with a buttery, cheesy flavor. The scent however was heady with a mixture of meat, potato, cheese and wine; you knew what you were in for and you wanted it.

Don't be afraid to try out wild game such as venison. Begin with a simple recipe, such as one of the many recipes I've posted on this blog concerning venison and elk. You will be surprised how easy and flavorful it is.

Mary Cokenour

Oh Deer, a new twist on Chili.

This past week the temperatures around here were wintry and it rained every day. There were reports of a winter storm hitting us, even though we were barely in the embrace of fall. Since Monticello is at 7100 feet above sea level and the Blue Mountains loom over us, the chance of getting 6 to 18 inches of snow was nothing to sneeze at.

Luckily, we survived a light dusting of snow and the temperatures rose somewhat, so planning out hot meals to enjoy while nestled in cozy blankets was still on the agenda. Rooting around in the freezer, I found a one pound package of deer steak that Charlie had given to me. I still needed to prove to myself that I could master this creature and I wanted to see what it would taste like in a typical chili.

I knew I had to get rid of the wild game taste of the meat, so I chose the standby method of letting it marinade overnight in red wine vinegar; this also helped to tenderize the meat. After cooking in the crock pot with all the other ingredients for 8 hours, being served up with shredded sharp cheddar cheese, sour cream and honey cornbread...I am proud to say I have mastered venison!

Venison Chili

Ingredients:

1 lb venison roast or steak, cut into ¼” slices
3 Tbsp red wine vinegar
1 (15.5 oz) can tomatoes with diced chilies (medium heat)
½ cup diced onion
1 cup chopped red bell pepper
½ cup shredded carrot
1 (15 oz) can each red kidney and pinto beans
1 (10.5 oz) can French onion soup
2 Tbsp ground cumin
4 Tbsp ground chile powder
1 Tbsp unsweetened cocoa powder
1 tsp each garlic powder and crushed, dried oregano

Preparation:

Rinse venison in cold water, place in plastic container and drizzle vinegar over meat; cover and refrigerate overnight.

Set a 4 qt crock pot on low; spray with nonstick cooking spray. Cut venison into ½ inch pieces; place into pot and layer tomatoes, onion, bell pepper, carrot and beans over meat. Do not drain liquid from beans as this will act as a thickener for the chili.

In a medium bowl, whisk together the soup, cocoa, seasonings and herbs; pour over ingredients in crock pot. Cover and let cook for 8 hours.

Makes 6 servings.

Mary Cokenour

Bambi does it Italian style.

Thought this was going to be a porn video, didn't you?  Shame on you, but since I now have your attention, lets talk about deer meat, or, as it's also called, venison.  In our area we have a type of deer called Mule deer, simply because their ears have a shape similiar to those on a mule.  They are a larger sized deer where the bucks can get up to 300 lbs, and the does to 175 lbs.

Anyway, a little while ago, the hunter I know, Charlie, gave me some deer meat, and it can basically be cooked in the same manner as the elk I had made before.  Now I had only cooked deer meat once before, and it was a total disaster....very gamey and so tough, even the dogs wouldn't eat it.  So, of course, I was a bit concerned about messing this up again; but I didn't want to be boring either and cook it the same as the elk.  Remember, this blog is about food adventures; not doing the same old, same old.

Since the main cuisine I make is Italian based, I allowed myself some room for playing.  This time I was going to make sure I tenderized the deer meat.  I used balsamic vinegar to give the meat a more robust flavor, so the gaminess was gone, and it tasted as if wine had been infused into the meat; and alcohol wasn't even used.

...and here's the complete recipe, so try it, and enjoy!

Venison Ragu’

Ingredients:

1 ½ lbs deer steak, cut into ¼” slices, no more than 2” long

2 Tbsp olive oil

3 Tbsp balsamic vinegar

1 Tbsp minced garlic

1 medium onion, slivered

1 (28 oz) can tomato puree

1 (14.5 oz) can petite diced tomatoes

1 (6 oz) can tomato paste

2 Tbsp dried Italian seasoning mix

5 cups uncooked rigatoni

shredded Parmesan cheese

Preparation:

In a medium bowl, combine the deer with oil, vinegar and garlic; cover with plastic wrap and refrigerate for 24 hours.

Remove meat from marinade.  In a large skillet, medium-high heat, brown the meat 5 minutes on first side, turn over and spread the onion over top; cook for 5 minutes.  Reduce heat to low and mix in puree, diced tomatoes, paste and seasoning; cover and cook for two hours, stirring occasionally.

After two hours, prepare rigatoni according to package directions, drain and add to skillet; mix and let cook for 5 minutes.  Turn off heat and serve with Parmesan cheese sprinkled over top.

Makes 4-6 servings.

Mary Cokenour