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
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