It's 'That Day', again


Laura's 'favorite' day of the year, when we meet for meat. Not sure how many years in a row it has been, but a has been a bunch, as we get together the first weekend after the hunt, and process the elk into burger and stew meat. Gotta admit, we've gotten pretty good at it, and if 'the proof is in the pudding', we are experts. Another freezer full of white packages to supply the best protein imaginable for the next year. Someday, not soon I hope, this tradition will pass, and, we'll have to buy our meat in grocery stores like the rest of the world, but until then, here's to elk, the best meat in the world.

Comments

Anonymous said…
What, no elk roast or kelbasa? No elk chops or steaks? Just plain old burgers and stew meat?
Fam Guy said…
No roast, it's too lean. No keilbasa, too complicated, and you can buy better stuff. No chops, it's boneless. The steaks all come from the loins, which we divide, fresh, as soon as we get home. The burger, mixed with beef suet, is the best, so that's what we do the most of. Stew meat, is actually cubed sirloin, that is great in several recipes.
Anonymous said…
I'll bet that stew meat is lip smackin'good. Have a great smothered steak receipe. Beefy mushroom soup, Cream of celery soup, beef consomme, large sliced onion, sliced potatoes. Brown your steaks in skillet, add beef consomme, let simmer for about half hour forty five minutes (depending on the thickness of steaks), add onion, potatoes, and soups, put lid on skillet and simmer until potatoes are tender. Of course salt and pepper to taste.

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