Elk (in North American Only, Moose), Jerky (Oven Dried)

Elk/Moose, Jerky  (Oven Dried)

2-1/2-3 lbs. round steak cut 2 ins. thick

2 large onions, finely diced

2 tsp. oregano or sage

2 cloves garlic, mashed

2 tsp. salt

1/2 tsp. pepper

1. Trim and discard all fat and gristle.

2. Slice meat thinly, 1/8 inch, across grain.

3. Layer meat in a large crock or bowl, spreading onion and sprinkling seasoning over each layer; cover and chill at least overnight, or up to 24 hours.

4. Arrange meat in shallow pans (fills 3, 10 by 15) or stretch the meat directly over the oven racks, allowing the meat to touch but not overlap.

5. Let the meat dry at 200 F for 6-7 hours or at 150 F for 11 hours or overnight, until it is dry and hard.

6. Remove meat from oven; cool; store in airtight freezer bags.

The above are modern recipes, but they work very well and are a heck of a lot less work than the traditional methods.

To Corn Beef, Elk (in North American Only, Moose), or Wild Game:

Fresh killed beef, moose, or game

1-1/2 lbs fine salt (not iodized)

1/2 lb brown sugar

1 /2 oz. saltpetre

1. Scrub a good oak barrel thoroughly (or use a crock). Put as much fresh killed meat as desired to be corned in barrel and cover with cold water (spring water if possible) Have the water 2 ins. above meat.

2. Let stand for 48 hours. Drain off the water and measure before discarding.

3. Measure the same amount of cold water, and to every gallon of water formerly used, add the above proportions of salt, sugar and saltpetre.

4. Boil for 15 minutes and skim.

5 When cold, pour over the meat. Place a heavy weight on meat to keep it under the brine.

6. Store in a cool cellar. The corned meat will be ready for use after 10 days.

ELK (in North American Only, MOOSE), CANNED MEAT

Cold Pack Method

1. Season meat to taste with salt, etc. Pack into jars, and fill with cold water to within 1/2 inch from the top.

2. Run a knife along the edges of the jar to release the air, then add more water if necessary so that it is an inch from the top.

3. Partially seal the jars and submerge in a boiler. Bring to a boil and simmer for 3- 1/2 hours. This method makes a tender and tasty meat

Hot Pack Method

This is the preferred method and the one most often used by my family relations. Meat is packed into the jars boiling hot and processed in boiling water or steam. The advantage is; the jars may be completely sealed, if the processing is to be done in water. This method works, and has been used successfully for generations, though it is now recommended that meat be processed only in a pressure cooker, in order to guarantee the destruction of the spore forming bacteria.

1. Cook meat over low heat for 2-1/2 hours. Season to taste, and seal in sterilized jars

2. Bring to a boil and simmer for 1 hour.

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.

Elk (The North American Moose), Ribs-Braised

When Elk/moose is cooked this way, the natural flavour is retained.

ribs of elk

flour (optional)

salt, pepper

water

1. Cut all the ribs into serving portions. Put all the ribs - 2 layers- in a braising pan. Season with salt and pepper, and slice onion over the top.

2. Add a little water or tomato juice and braise slowly in covered pan.

3. Check as they cook, and add more liquid if needed, just enough to steam the ribs. Remember you are braising not roasting- roasted ribs would be tough and unpalatable.

Variations--Use Barbecue Sauce for water.

2. Spread prepared mustard over ribs and use tomatoes or tomato juice in place of water.

3. Add sauerkraut during the last 45 minutes of cooking.

4. Add uncooked, pared potatoes, and carrots to the ribs about 45 minutes before the ribs are done.

Elk ( the North American Moose), Marinated Ribs of

This is a modern recipe, but it is very good.

Use side of moose ribs, 2 pieces about a foot wide.

1. Season lightly with garlic powder, about as much as you would use of pepper; rub well into meat.

2. Sprinkle generously with dark soy sauce, then with brown sugar, a good Tbsp. of sugar to each piece.

3. Shake seasoned salt liberally over this, and rub seasonings in on both sides

4. Stack pieces of meat together as tight as possible. Slip into plastic bag pressing out all air. Fold up tightly and leave for 36 hours in the refrigerator. After the first 12 hours, remove meat from bag and rub accumulated liquid back into meat.

5 Again, place in bag and pack tightly. Wine, about 2 ozs. for every 5 lbs of meat can be added

6. Braise ribs in the oven or grill (basting often with additional marinade).

FOR ANOTHER MARINADE, SEE: http://cookingforsurvival--yourdownbutnotout.blogspot.com/2010/09/marinade-2-cups-dry-white-wine-34-cup.html

Marinated, Braised Elk (the North American Moose), Deluxe

1. Wipe meat well and season with the following spices:

1 1/2 tsps. all spice

1 tsp. dry mustard

1 tsp. oregano

1 tsp. marjoram

1 Tbsp. brown sugar

salt to taste

garlic

2. Rub seasonings well into meat.

3. Sprinkle all over with 1/2 cup wine. Let stand for 1 hour in a shallow pan, turning meat from time to time so that both sides are saturated.

4. Remove the meat, saving the remaining marinade.

5. Dredge meat in flour and sear in heavy cast iron frying pan. When the roast is browned on all sides, transfer to baking pan and place in a 300-350 F. oven until the meat is tender and well done about 2-4 hours depending on the size and texture of the meat

6. A half hour before the meat is done, add the remaining marinade mixture. This makes excellent gravy