Canku Ota - A Newsletter Celebrating Native America
January 29, 2000 - Issue 02

Big Game Recipes
By Vicki Lockard

Elk Chuck Roast with Vegetables

  • 4 diced carrots
  • 4 small diced turnips
  • 1 quartered small onion
  • 4 or 5 sliced of bacon, diced
  • 2 Tbsp. flour
  • 2 C. meat stock or water
  • 1 bay leaf
  • a pinch each of thyme, marjoram, and pepper
  • 3 or 4 pound chuck roast of elk or deer
  • 1/3 C. sour cream
  • 2 Tbsp. capers, if desired

Combine vegetables and bacon in a large kettle; cook until vegetables are slightly browned. Add flour, mix well, and then add meat stock or water, bay leaf and seasonings. Add the salted roast and simmer until done. When tender, remove the meat, strain gravy, Run vegetables through a strainer and return to the gravy. Add sour cream and capers. Heat, but do not boil. Serve gravy over meat.

Barbecued Elk Steaks with Herbs

  • 4 Venison Steaks (4 oz. each)
  • Chopped rosemary 2 Tbsp
  • Chopped garlic 2 Tbsp
  • Chopped thyme 2 Tbsp
  • Olive oil 1/4 cup
  • pepper to taste

For marinade, combine oil and herbs. Marinate elk for 4 hours in refrigerator, covered. Remove from marinade and shake off excess oil.
Place elk on grill over just hot coals (but not flaming). Season with pepper and brush with marinade. Cook for 5 minutes turning once, or until medium rare.

Peppered Elk Loin

  • 1 whole elk loin (works well with venison and antelope also)
  • fresh ground black pepper
  • Garlic salt
  • Onion power

Completely cover the loin with lots of Pepper, Onion power, and Garlic salt. Wrap the loin in Saran wrap and refrigerate for at least 3 hours. Grill the loin on a very hot grill turning until all side are well browned. Loin should still be red in the center. Remove the loin from the grill and wrap in aluminum foil and let sit on a warm tray for about five minutes. This cooks the center to a nice pink and makes the meat very juicy. Slice thin and serve with fresh ground horseradish.

Elephant Stew????????

  • 1 elephant
  • 2 rabbits
  • salt & pepper
First, cut the elephant into bite sized pieces. This will probably take about 2 weeks. Salt & pepper to taste. Cook over zebra wood fire at 475 degrees for 8 days. This will serve 1,360 people. If more guests are expected, add the 2 rabbits. Do this only if necessary, as most people don't like to find hare in their stew.

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