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

The Yam on Sweet Potatoes.

Besides pumpkin, another popular food item often seen during the holiday season is the Sweet Potato.  Side dishes of mashed or cut up orange colored potatoes, covered in a gooey marshmallow topping; or sweet potato pie for dessert, so good warm and served with whipped and ice creams.  This brightly colored root vegetable has earned its place, not just at the holiday table, but in restaurants with sweet potato fries, or baked and loaded with butter, cinnamon and brown sugar.   Oh, I remember the times my neighbor, David Prudhomme (nephew of Chef Paul Prudhomme) would make up recipes for his Cajun style restaurant in Pennsylvania.  I was so a willing guinea pig, and munching on sweet potato sticks was heavenly.  Mashed sweet potatoes encased in a bread coating, then deep fried; oh I never said no to those!

Two questions often asked, “Why are sweet potatoes better than regular potatoes?” and “Aren’t sweet potatoes and yams the same thing?”  Let me address the second question outright with a definitive, “No, they are not the same”.   While they are both root vegetables that is where the similarity ends.  Sweet potatoes are part of the morning glory family, grown within the United States, and primarily two varieties are sold in supermarkets.  Garnet Sweet Potatoes (these are marketed as yams) have deep, red skin and bright orange flesh. Moisture content is much higher, so the cooked flesh becomes creamy and fluffy and are best for pies and mashed side dishes.  Jersey Sweet Potatoes have tan skin and yellow flesh.  These are a firmer sweet potato; staying slightly firm and drier after cooking, they are best used for creating quick breads.

Yams are native to Africa and Asia, but they have been coming into the United States to be sold as specialty items in the international sections of markets.  Yams are part of the lily family, can grow as small as a regular russet potato, or up to 5 feet in length!  Cylindrical shaped with blackish or brown, bark-like skin and white, purple, or reddish flesh; this root vegetable is starchier and drier.  Mashing them up requires much added liquid, and lots of elbow grease.

So, when purchasing sweet potatoes (fresh or canned) for holiday recipe creations; don’t pay more if the label says “yams”.  It’s just a marketing ploy and in this instance, Popeye will not be stating, “I yam what I yam”.  Nope, just your normal, everyday, USA grown sweet potatoes.

Now to the first question, nutritionally, a sweet potato has: Total Fat 9g, Saturated Fat 1g, Sodium 71mg, Potassium 438mg, Total Carbohydrates 26g, Dietary Fiber 3g, Sugars 5g, Protein 2g , Vitamin A 368.9%, Vitamin C 3.8%, Calcium 3.9%, Iron 4.4%.  It makes a perfect little meal in itself, but it’s the addition of butter and/or sugar/brown sugar that brings up the fat and carb values.

There you have it, the story of sweet potatoes and yams.  Now besides the holiday season coming up, deer and elk hunting seasons have just finished up.  Hunters, how about a baked sweet potato to go with that main meat dish?  By the way, the recipe I am giving is geared to higher elevation cooking in San Juan County; adjust accordingly for your area if necessary.

Baked Sweet Potato

Ingredients:

1 average sized sweet potato (9-12 oz.)

Preparation:

Preheat oven to 400F (65-75 minutes to bake) or 425F (60-70 minutes to bake); line a small baking pan with aluminum foil.

Gently wash the potato, prick the side to face upwards several times with a fork (allow steam to be released); rub with olive oil and sprinkle coarse sea or Kosher salt over the skin.  Place into baking pan and then oven; do not wrap sweet potato in aluminum foil, this will cause the encased steam to make the potato extremely soggy.

After 60 or 65 minutes, gently squeeze the sides of the potato; it’s done if it gives easily and feels soft.  Remove from oven, cut lengthwise to expose flesh and mash up slightly with fork.  Eat as is, or add desired toppings such as: butter, cinnamon, nutmeg, brown sugar, chopped pecans, raisins. 

Of course you can eat the skin with all that delicious olive oil and coarse salt baked on!

…and for the Hunters.

Country Fried Elk Steak and Gravy...

Half hour into the baking of the sweet potato (es), using two pounds of deer (marinate overnight in red wine vinegar) or elk steak; first rinse the steak pieces in cold water.  Lightly dredge in flour which contains a mixture of seasonings: onion powder, garlic powder, salt, ground black pepper, paprika and brown sugar.  The proportions are: 2 cups flour, 1 tsp. each of all the seasonings, 2 Tbsp. brown sugar; mix all together thoroughly.

In a large skillet, at medium-high heat, heat ½ cup of canola oil and begin cooking the meat. Let the first side of the steaks lay in the pan till blood begins to show, about 2 minutes, then flip them and do the other side the same way; drain the cooked meat on paper towels till all are done.

Gravy preparation; there will be about ¼ cup of oil (infused with the seasonings) remaining, add a ½ cup each of sliced mushrooms and onions, allow to cook until softened, about 5 minutes.  Add ¼ cup of flour and began whisking till a roux is formed.  Add to this, and continue whisking, 1 cup of warmed heavy cream; when fully incorporated, whisk in 1 and ½ cups of beef broth.  Let the mixture come to a full boil before turning off the heat.

The sweet potatoes, meat and gravy will all be ready at the same time, just sit down, eat and enjoy!

Mary Cokenour

Cast Iron Skillets and Elk Burgers.

The last time I had made Elk Burgers was on July 4^th, on the grill outside, along with my hot and sweet pork ribs.  Here I was again planning to make them for dinner, but Roy was going to be home late.  I always make something special for when he returns home; he has to live and work in Moab all week.  He’s another victim of the lack of full time employment in San Juan County; staying in Moab saves on fuel costs.  While making them on the grill is great, I had no intention of standing outside in the dark, with a flashlight, flipping burgers.  So, the question was, how to make them hot, fresh and quickly without using the outdoor grill?

Done up in the oven?  Just wouldn't get the caramelization that we liked, and would leach the juices right out of the meat.  The stove top was the last option.  Stove top burgers require the ultimate in a skillet...the cast iron skillet.  These little beauties cook evenly, retain high heat and last forever if taken cared of properly. I have had my skillets for over 30 years, they're still going strong; a bit beat up, but they do the job right.

 

Cast iron skillets do not come pre-seasoned, so prepare to do this before any attempt at cooking in them. Set the oven temperature to 450F, give the inside of the skillet a light coating of vegetable oil, and leave it in the oven for 30 minutes. Turn off the oven and let the skillet cool down. Hold on though, you're not done yet; repeat this process two more times. Why? The baked on oil is sealing up pores in the skillet and developing its own nonstick surface.

 

 

Every time you use your seasoned skillet, clean-up is basically hot water and paper towels. Using soapy water, steel wool pads or scrubbing pads will just take off that seasoned coating and allow rust to form in the skillet. Clean up with hot water, use paper towels to scrape off any stuck food bits, dry thoroughly and then smear on a light coating of oil with a paper towel. When storing, place a paper towel inside the skillet to keep dust particles from sticking to the coating, and when stacking pans.  I might be redundant, but paper towels are a best friend for your cast iron skillets.  A tip I learned the hard way, don’t store a wet pan on top of the cast iron; the water will soak through the paper and rust will form.

By the way, cast iron skillets can be used for baking.  I can attest to the fact that it creates the most fantastic honey cornbread; but that story is for another day.

Time to make some Elk Burgers...

 

Cast Iron Skillet Elk Burgers

 

Ingredients:

3/4 lb. ground Elk meat

1/4 lb. lean ground beef
1 cup diced tomatoes
1/4 tsp each sea salt, ground black pepper, garlic powder and chili powder
3 Tbsp. butter
1 medium red onion, cut into strips
1 large green bell pepper, cut into strips

Preparation:

In a medium bowl, mix together the Elk, ground beef, tomatoes and seasonings. Form 4 patties which will be one inch thick.

On medium-high heat, melt butter in skillet and put in the onion and bell peppers strips. Place the patties on top of the vegetables. Cook for 12 minutes on one side, lift up burger, mix vegetables up underneath and flip uncooked side of burger down on vegetables. Do this for each burger and continue to cook for another 12 minutes each. This will allow the vegetables and the meat to caramelize, and the meat will be cooked well, but still juicy.

Remove to plate and let rest 5 minutes before putting burgers on buns with a serving of vegetables. Serve with lettuce, cheese and condiments if desired.

Makes 4 burgers.

 

Mary Cokenour

 

 

 

Elk, It's What's For Dinner.

Thanks to my husband's Wyoming cousin, Brian, we have a few packages of Elk meat in the freezer. Basically, the only things I knew about Elk were, they are quite large and majestic creatures; and they are good eating! Now folks who know me well, know that I love animals and protect them as well as I can. They also know I’m a full-fledged carnivore, so eating meat, especially meat with potatoes, is a given for me. I’ve created many meals using Elk now…Vietnamese Style with Crispy Potatoes, Burgers in a Cast Iron Skillet over Peppers and Onions, Elk Roast with Roasted Vegetables; just to name a few.   Interested in any of these recipes, just type the word Elk in the Search box, on the side bar, to the right of this post.

Elk, for those needing to keep their meats lean, is an excellent choice. A typical 3.5 ounce portion has 9 grams fat, 30 grams protein, only 73 milligrams of cholesterol and 146 calories; perfect for a low fat, high protein diet. More nutrition news, 100 percent of your daily recommended dose of vitamin B-12, 15 percent of iron, 20 percent of thiamine, phosphorus, zinc and vitamin B-6, 45 percent of riboflavin and 30 percent of niacin is in that mere 3.5 ounce potion.

Elk meat is dark, dense, extremely tender, cooks very quickly, and the “gamey taste” wild game typically has is slim to none. As you slice into the raw meat, seeing the rich, dark coloring, it’s difficult not to begin drooling and saying, “Mmm, meat.”  Marinating, in my experience, doesn’t truly add much flavor while simple seasonings truly enhances the Elk experience. The recipe I’ll be giving you is Elk Medallions and Mushrooms with a Wine Sauce; a full bodied red wine, such as Cabernet or Merlot, work well. Afraid of the alcohol content? When cooking, alcohol evaporates, leaving only the flavoring, so needless fear in the long run; awesome taste on the tongue.

Elk Medallions and Mushrooms in Wine Sauce

Ingredients:

1 lb. Elk roast or tenderloin
1 tsp ground black pepper
2 tsp. salt
2 Tbsp. butter
2 Tbsp. olive oil

Preparation:

Slice Elk meat into medallions (approximately 3” x 2” x 1/4” thick); season both sides lightly with black pepper and salt. In a large skillet, melt butter with olive oil over medium-high heat; brown medallions for 2 minutes on each side, meat will be rare. Remove meat from skillet and let drain on dish covered with paper towels.

Mushrooms

Ingredients:

2 Tbsp. butter
½ tsp. salt
1 lb. portabella mushrooms, sliced

In a large skillet, medium-high heat, melt 2 tablespoons butter; add the mushrooms, toss to coat, reduce heat to low, cover and let mushrooms cook down till softened; remove from skillet.

Wine Sauce

 

 

Ingredients:

3 Tbsp. butter
3 Tbsp. flour
1 tsp ground black pepper
1 cup beef stock (not broth)
1 and ½ cup red wine (Cabernet or Merlot)

In a large skillet, medium-high heat, melt the butter; add flour and black pepper; continue to whisk until all flour is incorporated and turns to a golden color. Whisk in beef stock plus one and wine. Bring to a boil and let cook for 5 minutes; whisk occasionally to make sure it is not becoming too thick.

 

Notes: If you cannot have butter and oil in your diet, substitute whatever products you would use in place of them. Yes, Elk is lean and healthy, I never said my recipe was; I’m going for the decadent here. When I made the wine sauce, I actually used the remaining liquid from the browning of the Elk meat as my fat, instead of adding more butter. I also omitted the ground black pepper, since it was already in there. The sauce was extremely rich and lip smacking delicious!

The baby asparagus spears I served with this recipe were simply sautéed in olive oil, and seasoned with an Italian herb mixture; add salt to taste.

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

Stretching the Elk.

So after getting the craving for cheesesteak out of the way, there were still about four servings of the Elk cheesesteak I had already made remaining. Meat, cheese, onions, peppers and I needed to think about what to do with it; then a commercial for Hamburger Helper came on the television and a lightbulb went off in my own mind.

Getting out the pasta pot, filling it with water and setting it on high heat to bring to a rolling boil; I took out the leftovers, placed them in a large skillet and set that onto low heat. Once the water was ready, I added 3 cups of penne pasta to cook plus a sprinkling of salt; the leftovers though were heating up nicely and the cheese was melting. I added to the skillet a 14.5 ounce can of diced tomatoes, draining them first, and this helped the cheese to become a thinner sauce. Draining the cooked pasta, I added that to the skillet also, tossed to coat it all and let it remain on the low heat for an additional five minutes.

All in all, it took 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've got nothing on my elk. Wow, could I go so far as to say I've invented "Elk Helper"?

Mary Cokenour

Move Over Turkey, Elk Coming Thru.

Today my hunter friend, Charlie Helquist, brought me a most wonderful surprise...fresh Elk meat (roast, ground and steaks). Thank you, thank you, thank you Charlie...you are an awesome guy and you are appreciated!!!

I was definitely sick of turkey leftovers and was craving meat, so was going to make Philly Cheesesteaks for dinner. With the bonus of fresh Elk meat now in my grasp, I took this as a sign to make the cheesesteaks with the Elk steak.

Opening up the paper wrapped package, removing the meat from a plastic bag, I was still amazed at how beautiful Elk meat was; so lean, red and looking like something only a rich person could afford to indulge in. I sliced it into strips and mixed it with 2 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 1 teaspoon of garlic powder. I then placed the bowl containing the meat into the refrigerator for a half hour to settle. During that half hour, I also prepped a large green bell pepper by seeding it and cutting it into 1/4 inch slices; two large onions were cut into 1/4 inch slices.

Over medium-high heat, I heated up 2 tablespoons of canola oil and added in the peppers and onions. Giving them an occasional toss, I did not add the Elk into the skillet until they just began to soften. I spread the meat on top to allow the peppers and onions to start browning on their edges. Then I began mixing all three together, making sure to turn the strips of meat as they too browned. This all took about 20 minutes to accomplish and then the cheese was added - 16 slices of American Cheese plus 8 slices of Provolone. There was about 2 lbs of meat, so this followed my usual 12 slices of cheese for every pound of meat.

Once the cheeses were completely melted and mixed in with the other ingredients, I removed the skillet from the heat source and let it rest for 5 minutes. The cheese sauce thickened and all was ready to be served into sub rolls.

Spectacular! The Elk meat was so tender; all the ingredients had married so well that no one item overwhelmed in taste. Charlie, once again...THANK YOU!!!

Mary Cokenour

Cast Iron Skillets and Elk Burgers.

The last time I had made Elk Burgers was on July 4, 2011 and that was on the grill outside. Here I was again planning to make them for dinner, but Roy was going to be home late and I wanted them cooked up hot and fresh for him. While I would have liked to grill them again, I had no intention of standing outside in the dark, with a flashlight, flipping burgers.

I certainly didn't want them done up in the oven; just wouldn't get the caramelization that we liked, so the stove top was my last option. Stove top burgers require the ultimate in a skillet...the cast iron skillet. These little beauties cook evenly, retain high heat and last forever if taken cared of properly. I have had my skillets for over 25 years and they're still going strong.

Cast iron skillets do not come preseasoned, so prepare to do this before any attempt at cooking in them. Set the temperature on your oven to 450F, give the inside of the skillet a light coating of vegetable oil and leave it in the oven for 30 minutes. Turn off the oven and let the skillet cool down. Hold on though, you're not done yet; repeat this process two more times. Why? The baked on oil is sealing up pores in the skillet and developing its own nonstick surface.

Every time you use your seasoned skillet, clean up is basically hot water and paper towels. Using soapy water, steel wool pads or scrubbing pads will just take off that seasoned coating and allow rust to form in the skillet. Clean up with hot water, use paper towels to scrape off any stuck food bits, dry thoroughly and then smear on a light coating of oil with a paper towel. When storing, place a paper towel inside the skillet to keep dust particles from sticking to the coating.  I might be redundant, but paper towels are a best friend for your cast iron skillets.

Time to make some Elk Burgers...

Cast Iron Skillet Elk Burgers

Ingredients:

3/4 lb ground Elk meat
1/4 lb lean ground beef
1 cup diced tomatoes
1/4 tsp each sea salt, ground black pepper, garlic powder and chili powder
3 Tbsp butter
1 medium red onion, cut into slivers
1 large green bell pepper, cut into slivers

Preparation:

In a medium bowl, mix together the Elk, ground beef, tomatoes and seasonings. Form 4 patties which will be one inch thick.

On medium-high heat, melt butter in skillet and put in the onion and bell peppers slivers. Place the patties on top of the vegetables. Cook for 12 minutes on one side, lift up burger, mix vegetables up underneath and flip uncooked side of burger down on vegetables. Do this for each burger and continue to cook for another 12 minutes each. This will allow the vegetables and the meat to caramelize, and the meat will be cooked well, but still juicy.

Remove to plate and let rest 5 minutes before putting on buns. Serve with lettuce, cheese and condiments if desired.

Makes 4 burgers.

Mary Cokenour

Shiloh Steakhouse and Bakery

Shiloh Steakhouse

5 S. Veach
Cortez, CO, 81321

(970) 565-6560

Traveling east on Rte 160 through Cortez and just past the entrance to WalMart is the entrance to Shiloh Steakhouse; the bakery is located just next door to the restaurant at number 76 S. Veach. The exterior and interior of this restaurant just shows what surprises can be found in this city. Outside, the building is surrounded by beautiful landscaping with patio seating in a secluded setting of greenery.

The interior shows the diner that this building was once a fine country home, and the owners have retained this setting well. After being cheerfully greeted, we were seated in one of the interior dining areas. It was windy outside, so decided not to enjoy the patio area, but promised ourselves we would at another time.

Jane, our waitress, was very attentive, and her knowledge about the food was excellent; she answered all our questions easily. We started with ice tea which arrived with a slice of lemon and sprig of mint; and were served warm bread, from the bakery, with creamy butter and a berry rhubarb conserve...absolutely delicious. The bread was soft and yeasty; the conserve was not sugary sweet and was perfect smeared with the butter.

We chose the Smothered Steak Fries for an appetizer; large steak fries covered in cheese, served on a sizzling fajita platter and garnished with chopped Anaheim peppers.

For a main course, I chose the Grilled Swordfish served with a flavorful and moist rice pilaf. Instead of a potato side, since we had the smothered fries, I had the salad; mixed greens, purple cabbage, cherry tomatoes and croutons with house made Thousand Island dressing. The swordfish was grilled perfectly, moist, flavorful and while it came with a dollop of avocado butter; it didn't need anything extra as it was tasty as it was.

Hubby chose the Country Fried Elk with peppered gravy and mixed vegetables; he too had a salad as a side with house made Ranch dressing. The Elk, from a local Elk ranch, was excellent; and the sauteed mushrooms and onions that hubby ordered with the steak was a perfect accompaniment. The gravy was good, but we both preferred the taste of the Elk as it was; the gravy only served to cover up its wonderful flavor. The mixed vegetables were a bit over steamed, but that seems to be a norm in many restaurants and didn't think too much about it. Another couple sitting next to us had also ordered the Elk as one of their meals, and they too raved over it...nice folks too by the way.

After eating our meals we were very comfortable indeed and did without dessert. Next time I believe we'll skip the typical appetizer and eat dessert first, just to make sure we try one.

Shiloh is not for the extreme budget conscious, it is a place to go when you want to splurge and feel pampered. However, whether you are dressed to kill or in jeans and t-shirt, you will be very welcomed.

Mary Cokenour

Vietnamese Dish with Antlers.

Now before you get too excited over the title of this blog post, I didn't really use antlers in the recipe, but the meat I used did have them at one time. That creature is the Elk and after getting a new supply from hunting buddy Charlie, I knew it was time to play once again in the kitchen. Originally I was going to try Philly Cheesesteak, but then I thought about a dish I hadn't tried since moving from Pennsylvania. In the Lancaster area, we had a few Vietnamese restaurants and one of our favorite meals was "Beef with Crispy Potatoes". I learned to make a version of this dish to have when we couldn't afford to go out and have a restaurant make it for us.

Now to prep the Elk, I placed the steaks in a plastic container and drizzled a little red wine vinegar over them, sealed the container and placed it in the refrigerator for 6 hours. This was to tenderize the meat and take some of the gamey flavor out of it. After that, I rinsed off the meat with cold water and cut it into strips, as the recipe required, and just followed the directions thereafter.

The conclusion? There weren't any leftovers; it was simply amazing! There was one very difficult part of the meal preparation though and that was the homemade potato chips. The problem? To not eat them all before the entire recipe was completed, they were so good and I may never buy bagged chips again. As they were draining on the paper towels, I sprinkled a little fine sea salt on them and tried one, then two, then another and another....STOP!...or there would have been none left.

So here is the recipe for "Beef with Crispy Potatoes" made with beef, but substituting another meal, like Elk, can be just as awesome.

Beef with Crispy Potatoes

Ingredients:

1 lb sirloin or round steak, cut into 2” slices, 1/8” thick
½ cup each of diced red bell pepper and onion
1 tsp fresh grated ginger
1 tsp minced garlic
1 Tbsp chili sauce
¼ cup teriyaki sauce
2 large red skinned potatoes; cut into 1/8” slices
Peanut oil
¼ tsp ground black pepper
¼ cup diced green onion

Preparation:

Place steak, red bell pepper, onion, ginger, garlic, chili and teriyaki sauces in a large zippered plastic bag; seal, mix together well and refrigerate for 2 hours.

After 2 hours, fill a deep skillet halfway with peanut oil; bring oil to 350F. Put ¼ of potatoes into skillet, fry for 7 minutes, turn slices over and fries another 5 minutes. Remove to paper towels to drain; repeat process with remaining potatoes.

After all potatoes are fried, remove all but 4 Tbsp of oil from skillet. Place marinated ingredients from plastic bag into skillet; cook steak till browned. Add fried potatoes and black pepper to skillet; mix with steak and cook another 5 minutes. Garnish with green onion.

Makes 6 servings.

Mary Cokenour
September 11, 1998

Slow Cooked Wild Beastie put us in a good mood.

Luckily, I saw Charlie, the hunter I told you about before (March 4 and March 6 - my first adventure with cooking Elk), and was able to relate to him my Elk cooking adventure. I say luckily, because he gave me an Elk roast, more Elk steak, and some deer meat to try out. Oh yes, I was thrilled! Well he and I must have been on the same page that day. I asked him about putting the meat in the crock pot; "Funny you should ask that", he said, "I just tried that out the other day." He told me how he had cooked it in the crock pot, and I couldn't wait to try it out myself. However, I went online and perused several hunting sites that gave cooking tips, just to see how others dealt with Elk roast. Jotting down a few notes, off to my kitchen I went....

Oh, the meal? Incredible!!! Hubby actually went back for thirds; that is how well it came out.

Elk Roast Slow Cooked

Ingredients:

¼ cup red wine vinegar
¼ cup beef broth
1 Tbsp minced garlic
¼ tsp ground black pepper
2 Tbsp Worcestershire sauce
2 Tbsp brown sugar
2 Tbsp flour
1 large onion, sliced
2 to 3 lb elk roast
1 (6.5 oz) can sliced mushrooms
1 (14.5 oz) can stewed tomatoes

Preparation:

Into a 4 qt crock pot, set on low, put the vinegar, broth, garlic, black pepper, Worcestershire, brown sugar and flour; whisk together well. Spread out onions over mixture; place roast on top of onions. Spread out mushrooms and tomatoes over top of roast. Cover and cook for 6-8 hours; roast will be very tender and easily come apart with a fork.

Makes 4-6 servings.

Three Cheese Potatoes Au Gratin

Ingredients:

2 Tbsp softened butter
3 large red skinned or Yukon Gold potatoes, sliced thin
½ cup diced onion
¼ cup each shredded Swiss cheese and crumbled goat cheese
1 ½ cups heavy cream
½ cup milk
2 Tbsp flour
2 tsp salt
1 tsp ground black pepper
1 cup shredded sharp cheddar cheese

Preparation:

Preheat oven to 350F. Grease the bottom and sides of a 2 qt baking dish with the softened butter.

Layer the potatoes in the baking dish; spreading onion, Swiss cheese and goat cheese over each layer.

In a small bowl, whisk together the cream, milk, flour, salt and black pepper; pour over top of potatoes.

Cover with aluminum foil; bake for 30 minutes. Remove foil and bake for another 40-45 minutes; potatoes will be tender. Sprinkle cheddar cheese over top of potatoes; bake another 10-15 minutes; cheese will be bubbly and just starting to brown. Let potatoes rest for 5 minutes before serving.

Makes 6 servings.

Mary Cokenour

Another busy Saturday, or the beast was tamed, then eaten.

As usual, the dogs and cats acted as my alarm clock, getting me up at 6am to feed them. They know better than to bother daddy, for he sleeps like the dead. Since I was up so early, might as well get a head start on spring cleaning, and clean I did. Stripping the bedroom first; sheets, pillows, blankets formed a queue for the washing machine. Rugs and towels from the bathroom followed suit. Out came the vacuum, and the rugs that could not fit into the washing machine felt the wrath of the cleaning banshee. The linoleum and ceramic floors were not spared either. Good thing is was a nice day outside, weather wise, as the dogs were not allowed back in with dirty paws to track on my clean floors and rugs.

By 4:30 pm, I was done with all the cleaning I could muster, and began to start dinner. The oven was set to 400F; sweet potatoes were pricked several places with a fork, rubbed with olive oil, sprinkled with coarse sea salt, and in they went for a full hour of baking (not wrapped in aluminum foil for this makes them soggy from the steam). A half hour later, I was preparing the Elk to be cooked the way Charlie had instructed me to. First the steak pieces were washed in cold water; then lightly dredged in flour which contained a mixture of my chosen seasonings: onion powder, garlic powder, salt, ground black pepper, paprika and brown sugar. These are some of the items I usually put in my rub mix; and Charlie said to go with what I know when it came to seasonings. The proportions, for those who wish to know were: 2 cups flour, 1 tsp each of all the seasonings, 2 Tbsp brown sugar; mix all together thoroughly.

I heated my largest nonstick skillet at medium-high heat, with a ½ cup of canola oil and began to cook the Elk. I let the first side of the steaks lay in the pan till blood began to show, about 2 minutes, then flipped them and did the other side the same way; draining the cooked meat on paper towels till all were done.

Then came the gravy preparation; there was about ¼ cup of oil remaining, so I added a ½ cup each of sliced mushrooms and onions and let them cook until softened, about 5 minutes. Then came a ¼ cup of flour and began whisking till a roux was formed. To this, and still whisking was added first 1 cup of warmed heavy cream. When fully incorporated, then 1 ½ cups of beef broth was whisked in; I let the mixture come to a full boil before turning off the heat. There was no need to add extra seasonings, since the oil had been infused with it from cooking the Elk.

The sweet potatoes were done (the skin is a little crispy, and the meat inside is very soft); cutting them open, I slathered on 2 Tbsp of softened butter, a tsp of brown sugar, a dash each of cinnamon and nutmeg. Dinner was served, and what an awesome meal is was! Everything was so good, and mixed together so well….sweet, savory, salty all came together perfectly. I immediately called Charlie afterwards, thanking him profusely for the Elk. I most certainly will do this again!!!

However, by 8pm, the exhaustion of the day caught up with me, and I was out like a light. Yes, it was another busy Saturday, but I can’t complain.