The wifey fixed up some pretty fine viddles yesterday:



Ingredients:

1 bull elk loin sliced into 3/4" squares
2 cans of beef broth
1 can corn
1 can sliced carrots
1 can green beans
1 package Lipton onion soup
5 peeled and cubed potatoes
1 tbsp salt
1 tsp black pepper
1 chopped onion

Pile all igredients in a crock pot and let her bump for 10-12 hours.

A pan of fresh homemade corn bread goes along well...

and if you want a little kick, a tsp or 3 of Louisiana Red Hot

Em Em good, just had another bowl for lunch.

Have a Good One,

Reloader

Now that's a simple, classic, appealing meal that I can relate to. Looks quite yummy!

That looks and sounds like a good meal. I can't get over using loin (backstrap) in a stew, however. We use loin for steak, and use shoulder cuts for stew. Good eatin' either way!

Bill

quote:

Originally posted by llamapacker:
That looks and sounds like a good meal. I can't get over using loin (backstrap) in a stew, however. We use loin for steak, and use shoulder cuts for stew. Good eatin' either way!

Bill

I hear that! I thought the same thing when I read the title of the post. It all sounds like a damn good meal except I would trade the Louisiana Red Hot for Frank's RedHot. Then add a nice cold Dos Equis or Blue Moon Belgian White and some sourdough rolls.

quote:

Originally posted by llamapacker:
That looks and sounds like a good meal. I can't get over using loin (backstrap) in a stew, however. We use loin for steak, and use shoulder cuts for stew. Good eatin' either way!

Bill

+1. Good on you for enjoying your wild meat however you like, but to me using a loin for stew is like grinding up a couple of Ribeyes or T-Bones to make a meatloaf and ketchup sandwich...

Well, to be honest, elk is not our favorite venison. It comes in behind Mulie and whitetail for us and seems to be a darker/richer/wilder tasting meat if you will. I prefer steaks of mulie then whitetail.

The elk makes good stews and bbq sandwiches though.

You could use just about any cut of venison for the stew.

Good stuff either way

Have a Good One,

Reloader

Thanks Reloader, now I'm hungry and there isn't a bit of game in the freezer .

Ken....

quote:

Originally posted by Reloader:
Well, to be honest, elk is not our favorite venison. It comes in behind Mulie and whitetail for us and seems to be a darker/richer/wilder tasting meat if you will. I prefer steaks of mulie then whitetail.

The elk makes good stews and bbq sandwiches though.

You could use just about any cut of venison for the stew.

Good stuff either way

Have a Good One,

Reloader

Ya, know I wasn't lucky enough to get an elk last year but for me it usually is number one on my last ahead of whitetail, muley, and then antelope respectively. But lately I have been eating the hell out of the couple of antelope does I shot last year. I marinate the steaks in a honey dijion vinegarette and when they are done cooked up they taste just like lamb and are tender enough to cut with a fork. Even the round steaks! And the cube steaks make excellent sandwiches on sourdough with some beaver honey mustard!

Sorry about that, I work on the road and my hotel this week doesn't have a fridge. I am feeling a little deprived and abused. I think I might be having withdrawals.

Sounds good. May have to try it if we tag some 'lopes this year.

Have a Good One,

Reloader

Reloader-

Geez...you just put my appetite into OVERDRIVE!

Enjoying nature's bounty is just one of hunting's many rewards -- and something never mentioned or considered by the greenies.

Thanks for sharing.