Elk (The North American Moose), En Brochette

1. Let the fire burn down to a good bed of coals.

2. Cut elk tenderloin into 2-inch cubes.

3. Sharpen one end of a small green stick which should be about a foot long; or you can use a metal skewer. Start with a piece of tenderloin, and alternate with a small mushroom (wild if possible), a piece of green pepper, small tomato, or piece of onion, pushing each onto the skewer until it is full. End with a piece of the meat, and have the pieces close together.

4. Cook slowly over coals, brushing often with melted fat.