Elk Burgundy
Combine all ingredients except meats. Simmer on the stove for about 15 minutes until flavor is blended. Let marinade cool. Set meat in ceramic bowl and cover with marinade. Marinate for 24 hours in the refrigerator, turning occasionally.
Take meat out and pat dry. Roll and tie. Place bacon strips across roast. Bake uncovered at 450 degrees F. for about 10 minutes. Reduce heat to 325 degrees F. and roast 15-18 minutes per pound. Baste meat with strained marinade. Make gravy from the drippings, using more marinade for the liquid.
Barbecued Elk
Brown meat and add water. Cook until it falls apart. Combine sauce ingredients; bring to boil. Simmer about 15minutes. Combine with shredded meat. Serve on hamburger buns.
Braised Moose
This recipe calls for marinating the moose meat for 2 or 3 days.
Trim off any musty parts of moose and lard with salt pork. Sprinkle with salt, pepper, cinnamon and cloves. Marinate in claret or vinegar for 2 or 3 days in cold place. Drain, place in baking pan, add water, cover and cook in slow oven (300 degrees F.) about 1 hour. Add bay leaf, onion and claret or cranberry juice, cover and cook until tender, about 1 hour longer. Remove meat and add milk to drippings. Heat to boiling and serve with moose. Serves 6 to 8.
Source: The Encyclopedia Of Cooking
Elk Steaks With Artichokes
Cut away every bit of fat from the steaks. With a meat hammer, pound them on each side until they're very thin. Cover steaks with milk and soak for 1 hour. Dredge steaks in flour and fry in butter for about 2 minutes on each side. Sprinkle spices and squeeze lemon juice on steaks as they cook. Add marinated artichoke hearts, mushrooms and wine, and cover pan. Simmer for 5 minutes. Serves 4 to 6.
Source: Outdoor Life: Deer and Big Game (1991-'92)
Sauteed Deer Liver
("...The results of this recipe taste more like beef teriyaki and can be used with domestic liver. With venison liver it's a dream.")
Cut liver into bite-size pieces, first removing any membrane. Saute the garlic in hot oil for one minute. Add liver and saute for three more minutes. Sprinkle on chopped ginger and sugar. Add scallions. Saute two minutes. Add soy sauce and sherry. Heat through. Blend cornstarch with water and add while stirring quickly and continue simmering until heated through. The trick is cooking for only the briefest time. Serve either over rice or with potatoes and sauteed vegetables of choice. Serves 4.
Source: Outdoor Life Exclusive: Deer And Big Game (1991-'92)
Wagner's Pickled Hearts
Wash hearts thoroughly to remove all blood. (Hearts that have been damaged in any way should not be used.) In a pot, simmer two cups water, one cup vinegar and add salt, pepper and granulated garlic to taste. Submerge hearts in mixture, cover, and simmer for 45 minutes. Test hearts at the end as you would potatoes (jab them with a fork, and if the fork penetrates without pushing in the outer skin, the hearts are ready.)
When the hearts are almost done, mix two cups vinegar and one cup water and bring almost to a boil. Shut off heat when mixture begins to "roll", because if mixture actually begins to boil, the "bite" will be taken out of the vinegar.
After hearts are cooked, slice them up while they are still piping hot. Thickness is a personal choice, but hearts will pickle quicker if sliced thinner. (George prefers one-quarter to one-half inch slices.)
In boiling water, sterilize a one-quarter pickling jar, its rubber gasket and lid.
Into the bottom of the jar put one teaspoon salt, then a layer of sliced onions, followed by a layer of sliced hearts. Add a sprinkling of sliced garlic and pickling spice. Continue layering onion, heart, garlic and pickling spice until the jar is packed tightly.
Fill jar to the top with hot vinegar/water mixture, then seal jar. Place filled jar on kitchen counter (not in refrigerator) for three days at room temperature. After three days, hearts should be ready for consumption. After you open the jar, it should be refrigerated. Makes 1 quart.
Source: Outdoor Life Exclusive: Deer And Big Game 1991-'92
Gerry's Ribs
Take one rack of ribs, split apart with a cleaver and boil for at least one hour. While ribs are boiling, in a separate saucepan add onions, garlic, two cups (at least) of ketchup, a hearty dash of your favorite barbecue sauce, two or three tablespoons of horseradish, one-quarter to one-half cup of your favorite mustard, a healthy dash of Worcestershire sauce, white vinegar (to taste, but I prefer one-half cup---if you've found that you've added too much simply cut with water), one tablespoon or so of butter and simmer for at least a half-hour.
Remove ribs from boiling water and place in a roasting pan. Simply pour the prepared sauce over the ribs, cover with foil and bake at 350 degrees F. Although not necessary, I like to baste the ribs every 15 minutes or so. This allows me to test for tenderness. The ribs are done when the meat separates easily from the bone (cooking time will be one to two hours, depending on the deer). For crispness, I also prefer to remove foil for the last 20 minutes of cooking time. While ribs are baking, I often whip up another batch of barbecue sauce for serving time. (Gerry Bethge, Executive Editor)
Source: Outdoor Life Exclusive: Deer and Big Game (1991-'92)