Since moving to
Monticello, in 2009, I have to say that some of the kindest folks we have
encountered, were local hunters. Each
year, after deer and elk seasons were done; after meat was butchered and
processed, the sharing came. Whether it
was to a place of employment, or a packed plastic grocery bag left at the front
door; processed packages of deer and elk meat were given freely to our
family. No compensation asked for, just
a simple “thank you” made the giver happy.
Of course, my baked goods always made a showing, at the hunter’s home,
eventually.
Unfortunately, the hunters
we knew have moved, or passed, on; we have not seen any of this sharing of the
hunted wealth for two years now. While
we miss the kindness of the giving act, and the meat, we also understand that
the last two years have been challenging to so many. Especially 2020, when each month is a new
scenario of ill health, financial woes, and violence under the guise of “social
reform”. Yes, there are many examples of
sharing and caring, but privately, the wagons have been circling for the “just
in case” scenario.
Personally, each year I
purchase a desk calendar to record appointments, attach greeting cards,
mementoes, ticket stubs to enjoyable events, etc. At the end of each year, I pack it away in a
box where the other years reside. I want
my memories. However, I have not purchased
one for 2020; I just did not get around to it, and then Covid-19 hit. No events to attend, appointments cancelled,
heck, not even the occasional greeting card in the mail. Last week we went to the Walmart in Cortez,
CO as I needed printer ink and paper, and could not wait for a delivery. Then I saw it, a 2020 desk calendar; a
bluish-purple color, just my style, and I kept walking. No way, no how, was I purchasing that item;
there was no intention, of tempting fate, happening that day!
How strange that the idea,
of purchasing a desk calendar, could bring on an unnatural feeling of
dread. Let me tell you that going to
Sonic, to gorge on burgers and (the most awesome) onion rings, made it all feel
so much better.
Anyway, to all the hunters
out there that are successfully making a kill, to feed their families, we
salute you. We salute the dedication of
your sitting in camouflage, in an uncomfortable blind, for hours; possibly
covered in the pee of your prey.
…and here is a recipe to
make that deer or elk meat taste that much deserved. Hint, sprinkle some red wine vinegar on the
venison, cover in plastic and leave overnight.
Kills that gamey smell and taste, unless you like it though, then ignore
this hint.
Opening up the paper
wrapped package, removing the meat from a plastic bag, I am still amazed at how
beautiful elk meat is; so lean, red and looking like something only a rich
person could afford to indulge in.
Slicing into thin strips, the meat (use two pounds for this recipe) is
mixed with two tablespoons of light soy sauce (to bring out more of the rich elk
flavor), plus a half teaspoon each of fine sea salt and ground black pepper;
also one teaspoon of garlic powder.
Place the bowl, covered in plastic wrap, into the refrigerator for a
half hour to settle. During that half
hour, prep a large green bell pepper by seeding, and slicing, it into 1/4 inch
strips; also two large onions cut into 1/4 inch strips. Green bell peppers are very flavorful, so use
only one large; otherwise use two red, yellow or orange which are milder, for
more peppers in this dish.
Over medium-high heat,
large skillet, heat up two tablespoons of canola oil, add in the peppers and onions.
Give them an occasional toss, but do not add the elk, into the skillet, until
they just began to soften. Spread the
meat on top to allow the peppers and onions to start browning on their edges.
Then begin mixing all three together, making sure to turn the strips of meat as
they too browned. This all takes about 20 minutes to accomplish, then comes the
cheese - 16 slices of American cheese plus 8 slices of Provolone. That’s correct, 12 slices of cheese for each
pound of meat.
Once the cheeses are completely
melted and mixed in with the other ingredients, remove the skillet from the
heat source and let it rest for 5 minutes.
The cheese will thicken around the meat and vegetables, and be ready to
serve up in sub rolls.
You have just created,
Elk, or Venison, Philly Cheesesteaks!
Spectacular! The meat is so tender; all the ingredients marry together well,
so that no one item is overwhelmed in taste.
Whether you already have meat in the freezer, or anticipating the next
season of hunting, this is a dish worth waiting to try out.
Bonus with any leftovers;
get out the pasta pot, fill it half way with water, set on high heat to bring
to a rolling boil. Take out the
leftovers, place in a large skillet and set that onto low heat. Once the water
is ready, add 3 cups of dry penne pasta to cook, plus a sprinkling of salt; the
leftovers are heating up nicely and the cheese is melting. Add to the skillet a 14.5 ounce can of diced
tomatoes (drained); this will help the cheese to become a thinner sauce. Drain
the cooked pasta, add to the skillet and toss to coat it all. Let it remain on the low heat for an
additional five minutes.
All in all, it will take
about 30 minutes to complete this extremely easy and delicious meal from simple
leftovers and the addition of two ingredients; diced tomatoes and cooked pasta.
Sorry Hamburger Helper, but you have got nothing on my elk. Wow, could I go so far as to say I have
invented "Elk Helper"?
Mary Cokenour
