Donziweasel
08-14-2007, 12:49 PM
Got the elk meat off today. Will PM everyone fro shipping costs. I ran out of coolers, so a couple of members will be shipped later this week or next week. Please make sure someone is around on Thursday to recieve it. Members expecting packages-
Grizz
MP
Goatee (I put that as your last name because all I saw was Mike)
PMReed
Fegettes
VonKamp
DonCig
Cuda
If anyone else is interested, let me know.
The shipping was a little more than I expected. It seems the average to Florida (where it seems most of you live, too damn hot for me) was about 70.00 for Fed Ex 2 day.
I also put a little mule deer in there for everyone. Here is a quick recipe recap-
For cooking elk, treat it like beef. Remember, elk cooks faster than beef (also defrosts faster than beef) For grilling steaks, I like to put a little bacon on it as it is 99% fat free. Also, cook it Med Rare. Best flavor and although it is good cooked any way, I think med rare it is the juiciest.
Couple of Can't Screw Up recipes-
Roast-
Put on some Worstershire, a little soy sauce, some garlic salt, Lawrys salt and pepper. Heat oven to 350. If roast is not staying together (some do, some dont, some are already tied, leave the strings on) tie with a string. Place on a baking sheet and drape some bacon over it. Cook until 130 inside(use meat thermometer). Then I take a cheat peek and make a cut in the middle. If done, cut immediatly, if not, leave be as it will continue to cook for a few minutes more without being in the oven.
Steaks- Just marinade and season to liking, grill over hot grill, be careful, as it cooks faster than beef. Can put bacon on it if it is a little dry. Or use for stir fry, etc......
Burger- Use for Burgers, Tacos, Burritos, spaghetti, use just like ground beef. About 95% lean and very healthy. Once again, cooks a little faster than beef and defrosts faster as well.
Just a couple of easy recipes (and god knows I need easy). None take more than 5 minutes to prepare. Also, I have a killer Bernaise sauce recipe that goes really well with the roasts and steaks. Bon Appetite!
Grizz
MP
Goatee (I put that as your last name because all I saw was Mike)
PMReed
Fegettes
VonKamp
DonCig
Cuda
If anyone else is interested, let me know.
The shipping was a little more than I expected. It seems the average to Florida (where it seems most of you live, too damn hot for me) was about 70.00 for Fed Ex 2 day.
I also put a little mule deer in there for everyone. Here is a quick recipe recap-
For cooking elk, treat it like beef. Remember, elk cooks faster than beef (also defrosts faster than beef) For grilling steaks, I like to put a little bacon on it as it is 99% fat free. Also, cook it Med Rare. Best flavor and although it is good cooked any way, I think med rare it is the juiciest.
Couple of Can't Screw Up recipes-
Roast-
Put on some Worstershire, a little soy sauce, some garlic salt, Lawrys salt and pepper. Heat oven to 350. If roast is not staying together (some do, some dont, some are already tied, leave the strings on) tie with a string. Place on a baking sheet and drape some bacon over it. Cook until 130 inside(use meat thermometer). Then I take a cheat peek and make a cut in the middle. If done, cut immediatly, if not, leave be as it will continue to cook for a few minutes more without being in the oven.
Steaks- Just marinade and season to liking, grill over hot grill, be careful, as it cooks faster than beef. Can put bacon on it if it is a little dry. Or use for stir fry, etc......
Burger- Use for Burgers, Tacos, Burritos, spaghetti, use just like ground beef. About 95% lean and very healthy. Once again, cooks a little faster than beef and defrosts faster as well.
Just a couple of easy recipes (and god knows I need easy). None take more than 5 minutes to prepare. Also, I have a killer Bernaise sauce recipe that goes really well with the roasts and steaks. Bon Appetite!