Bear Paw Meanderings

 

November 1, 2017



I have some elk steaks in the freezer that a friend gave me.

Now, let me tell you that in the circles I run in, elk steak is akin to lobster for tasting wonderful.

I know of more than one family who gets an elk every year just so they can have elk steaks for Christmas Eve.

Those same people go into great detail to say that elk is better than venison, better than moose, better than bear and more like bison when comparing it to beef. In other words, it is just very good meat to do something with.

Elk steak is best cooked over the grill in the back yard but I have been laid up lately so won’t get that done. Instead I decided to put my elk steaks in the Crock Pot and cook them all day with a bunch of vegetables and a little tad of flour to make the sauce just a tad thicker.

I bought some Yukon Gold potatoes, cut them in half and left the skins on them. Yukon Gold skins are very good. I got a big rutabaga and cut it into bite sized pieces and got some small carrots I had bought at the Farmer’s Market. I added a couple of parsnips, and cut the elk steak into bite sized pieces as well. I went into the garden and got some good rosemary and some wonderful sage and cut those herbs up into tiny pieces and added them to the Crock Pot.

When I filled the pot with all the ingredients, I added a couple of cups of beef stock and a small can of tomato paste along with salt, pepper and a new spice I am experimenting with. It is Alpine Spice in a smoky hickory flavor. I added some sugar as well to counteract the tomatoes.

Turn the pot on to low, wait eight hours and you should have a meal fit for a king. I know I did.

I still think that elk steaks on the grill is probably best of all but elk steaks in a Crock Pot stew, it is not bad at all!

Bon Appétit!

 
 

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