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About The Blue Mountain eagle. (John Day, Or.) 1972-current | View Entire Issue (Aug. 29, 2018)
picy Elk S ’ ’N t o H John Day. es p i c e R r e t n u H y t Tas lin of zanne Mul tchen of Ro ki e th vinegar om mes fr • 1 C. cider us recipe co ey n o h . This delicio C /4 • 1 thick NTS: INGREDIE bout 1 1/2-2 lbs.), 2 inches yourself if you find t u b , g in ward er table. l hunt is re to the dinn fu ty ss n e u cc o b su t er a g tha freezer aft eas to brin in Eagle Filling the re a few id a re e h lue Mounta t, B ru e e th p f ci o r re in a arpente By Angel C k (a • 1 elk stea e d a n ri Ma tsup • 1-1/2 C. ca ated Elk n i r a M d it le iian Sty e recipe is tender with a m sw ea ee t ca t fla n vo also r, an be used. a w a H yl ’s aiian-st r types of Ku’ulei ter, this Haw works well, but othe chel Carpen eak t. Elk st d and Ra the thin cu tchen of Ro ) NTS: From the ki kly on the grill due to ic INGREDIE eak, thinly sliced (1/8-inch cooks up qu k st • 4-5 lbs. el y sauce • 1-1/2 C. so ar g su . C /2 1 • wn sugar • 1/2 C. bro er ed) • 2 C. wat onion and smash ped green led, sliced ee • 1 C. chop (p er g esh gin ashed) • 2-3 tsp. fr (peeled, sm esh garlic • 2-3 tsp. fr same oil • 1/2 tsp. se able oil get ve . • 1 Tbsp except gredients mbine all in refrigerate co d l, w an p bo ra large plastic r with lid or plastic w a In . rs he : NS a butc at. Cove ke long. DIRECTIO 8-inch thick or “19” if cut e. at Add meat and stir to co it doesn’t ta 1/ tast e thin cut, an k t th ec ea ith ch m w t d Cu es — ell an and mix w grill about 6-8 minut meat. Stir ok on the Co t. gh ni over rve a l and rese 8 utes. Coo 10-15 min ly and refrigerate 6- er m m si heat and ose secure r well ce cl fo , u d er ag g b Re n : il. ic (lo o NS a b side a plast DIRECTIO inade ingredients. Brin d g re to maining marinade an in d grill 7-10 minutes p m er arinade. Slice crosswise t ar an ag m ea k b h e ea in re m , st b o e fr ile m k h Co w e. Plac move stea tes. Mean g it f marinad are grill. Re st 15 minu r seasonin 1/2 cup o etter flavo rnight. Prep d cover. Allow to re rved marinade. b ve ch o u r o m rs se get hou late an heated re ut you will move to p to beef, b serve with done). Re thick and mpare elk ch co s in ay 2- w 1/ ” t al . le h it abou tip:“Peop r soup wit s favorite chicken bouillon o Rozanne’ g n si u d an n like chicke owd well- eping a cr wn for ke o kn is d ty an rant Coun nting in G ies. is specialt of time hu h t f lo o a e s n d o is en resham sp utch-oven cooking G f r o n to top of you URE: Gary Hat s meals. D MPERAT look at the number on in th e e go is deliciou E T N E fed with h V a n .” He says UTCH O said. “Take u want t. And if yo G YOUR D y briquettes to use,” G d ar o y uble the briquettes to re 24 IN T Fahrenhei A es L U an eg d G d m RE 5-350 ches), an me how ning 12 in of about 32 bottom. k all the ti “People as for example 12 (mea erage temperature on top and one on k , av n ric an b ve Dutch o add one on top for th and 15 ature by 25 degrees undernea per m te e th to increase er d Cobbl n a s e o at ven Pot O h c t u Gary’s D s Potatoe n e v O h Dutc Steaks s s i on on w S ty of venis pped plen ra w d Venison an as cut ay, who h John D penter of y Ineta Car b d te u ib tr e was con ars. This recip ver the ye counter o her kitchen NTS: INGREDIE eaks n st • 4 veniso • flour pper • salt & pe cubes es, 1-inch ces • 4 potato pie ts, 1-inch • 3-4 carro , sliced (optional) ion • small on mix ion soup • 1 pkg. on f oil or aspoons o et with 2 te kage of onion soup ill sk vy ea ac a h er for 1 kle one p th sides in eat. Sprin h lid. Simm wn on bo : S s add to m mer and cover wit taste. Bro N ce to ie IO p er . T p d ch C re ep m in d p to 1- , cove to a si DIRE ur, salt an erole dish t carrots in g to a boil, reduce eaks in flo tatoes, cu urs in cass Dredge st d cube po cups water and brin egrees for 1 1/2 ho an el Pe . g d shortenin Lipton’s), add 1 1/2 ven at 325 as r bake in o ove top o mix (such st n o w lo on 1/2 hours 10 • GRANT COUNTY HUNTING JOURNAL 2018 aprika . smoked p sauce • 1-1/2 tsp hire rs te es rc o • 1 Tbsp. W NTS: nding on INGREDIE s (1-2 per person, depe s) iced • Onion, sl le oil r vegetab pped o la • Cano , cho n co a b s • 3-4 piece toe guest • Red pota ppetite of tato and a size of po ion. d sauté on h oven an -60 tc u D e th ab , out 45 il in are tender oons of o es p to as ta te o 2 p l 1- riq unti ions. Add Prepare b ver. Cook d slice on on and co a large pot. otatoes an pped bac h o it ch w f p o Dice red p to es 4 slic r stove toes and 3- y this one on you Add pota can also tr u Yo s. te minu NS: DIRECTIO et u tes. ler ch Cobb a e P n e v Dutch O NS: DIRECTIO uettes. ver ven. cy. Pour o riq e Dutch o Prepare b r consisten utter in th . b te f ly at o en s -b n ev o ke r blespo juice. Laye for a panca Melt 3-4 ta ches, with ough milk can of pea mix with en e on top. z. o d an 28 f a al d h kl Ad mix, take ix and sprin llow cake dry cake m Using a ye 5 minutes. er half of -4 th o 40 y ke el Ta roximat peaches. done, app til cake is Cook it un MyEagleNews.com