Conference vmsnet::hunting$note:hunting

       
    It should be limited to game only. There is a cook's conference
    already for anything else. Cooking is a big hobby of mine so
    I'm open to anything.
    
    
    Jim
    

    I'd like to set up a format for the recipies unless someone
    has a better idea. 
    
    	1st put a title on your recipe
    
    Then list each ingredient
    amount  ingredient #1
    amount  ingredient #2
    etc.
    
    Then put in the directions on how to put everything together. How
    he ingedients are mixed, when, how long to cook for, what temp.
    etc.
    
    Then maybe, if your interested you could put in a personal note
    on when you tried it the 1st time, the circumstances under which
    you got the game that went into it, you know something that we can
    build fond memories on. Just a thought.
    
    CAUTION: If you use something in your recipe that may possibly be
    toxic to some people put a caution note in. For example, I like
    this particular wild mushroom called Hen of the Woods. When eating
    wild mushrooms you must be extremely cautious in it's identification
    and in it's initial use to see if you have any reaction to it. Not
    drinking alcohol with certain mushrooms, etc. And I would put a
    cautionary note, perhaps after the ingedients as to which ingredient
    to be careful of. If you not sure it would be better to leave it
    out.
    
    I'll put in a recipe monday. I have to go home and cook something
    to figure out what amounts I put in. I don't usually write things
    down when I'm cooking, I just kinda throw everything together.
    
    John
    

    Great idea!
    
    I like the format listed in .2.
    
    I've just finished a generous bowl of my venison chili. I'll dig
    up the recipe when I get home.  Others I have tried with success
    include venison stew (my specialty), venison stroganoff, and terriyaki
    venison steaks.
    
    Mark.

    Also if you could put the name of your dish in the title of your
    reply it might make things easier.
    Thanks 
    John

                        WEST FRIED VENISON
    
    
    1 1/2 Cups Venison Stew Meat (in byte size pieces)
      1/2 Cup Hen of the Woods Mushroom (or your favorite mushroom) pieces
      1/2 Cup chopped green and red peppers (about a 50-50 mix)
    1     Cup Minute Rice 
    1     Cup water (for rice)
    1     Stick margarine (never mind how much I weigh)
    
    CAUTION: The Hen of the Woods mushroom is a wild mushroom and as
    with all wild mushrooms extreme caution should be used in it's 
    identification and initial tasting. In the mushroom identification
    book that I have it is recommended that you do not give wild mushrooms
    to young children or the elderly. Also when eating wild mushrooms it is
    advisable to avoid alcohol. PLEASE CONSULT A MUSHROOM IDENTIFICATION
    BOOK FOR INDIVIDUAL CAUTIONARY NOTES ON EACH SPECIFIC WILD MUSHROOM.
    
    In a large frying pan melt about two tablespoons of margarine on med. low 
    to low heat. (Add the remaining margarine in pieces as you continue
    cooking to keep everything from drying out to much and to have enough
    to coat the rice when that is added. You probably will not need
    all of it.) In a seperate pan start heating the water for the rice 
    (when the water boils add the rice, cover the pan and remove from 
    heat). Once the margarine is melted add mushrooms and cook until they 
    start to get crispy (stir occasionally for even crispness. The Hen of 
    the Woods mushroom adds a nice flavor and texture to the dish. I
    haven't tried the domestic kind of mushroom yet but don't see why they 
    wouldn't work as well. Now add the peppers and stir occasionally until 
    tender. Next add the venison. When the venison is done to your liking 
    (and the rice has absorbed all the water) add the rice to the frying 
    pan and mix well, being sure to get all of those good brown bits and 
    pieces off the bottom of the pan.
                                          Serves two as a main meal.
    
    The venison I used for this came from a button buck that I got on
    opening day (Oct 15) of the New York black powder season. It was
    one of those pictures that you dream about. I was sitting against
    an oak tree on the west side of a terraced ridge late in the afternoon 
    (4:30). The sun was shining and it was comfortably warm (sleeping 
    conditions). There were still a few yellow gold leaves still on the 
    bushes and trees. The buck came in feeding from the north (the same 
    direction I was facing) just a little below me. There were some
    genltly shifting breezes and I was afraid at one point that he might 
    wind me but luck held out and at 30 yards I caught him in the left 
    front shoulder. It was over in an instant. The cleanest kill I've had 
    so far. He jumped once and then fell over the edge of the terrace
    that we were on. When I walked over he was lying there at the bottom.
    	My grandfather, Cecil E. West (age 91) who was quite the hunter 
    and fisherman, passed away this past saturday. I was thinking that it 
    would have been nice if he could have been there to share this dish 
    with us.... maybe he was.
    

    
    
    I learned this through a friend this year.  We were very fortunate
    as a team this year.  Opening day a 120 lps. buck and Tuesday a
    94 lps. doe.
    
    We cut them up the following weekend (Friday nignt).  My friend
    came prepared for Saturday hunt as well as lunch.  He took a bag
    of the doe steaks (zip lock) and filled it with Italian dressing
    for lunch on Saturday's hunt.  We all came out of the woods around
    11:30ish.
    
    He kept shaking the bag for about 5 or 6 minutes to mix up the oils
    and such.  HERE GOES...
    
    Deer Steak in a freezer zip-lock bag.
    3/4 fill bag with Italian Dressing (left at least over night).
    Use cast iron frying pan.
    Pre-heat butter until melted and cover the bottom of the pan.
    Take steaks from bag and drop them in the pan.
    Let the steaks get a little brown.
    Remove steaks from pan and place on paper towels and lightly dry.
    Wipe out oild from pan and use butter one again.
    Replace steaks in pan until browned.
    EAT! and enjoy.
    
    Bob Montville
    

    
    i was'nt able to fill my tag this year but i still got my hands
    on some deer meat. right now i have a loin roast that is dying to
    be cooked. does anyone have a good recipe for it? 
                         thanks 
                                walt

    One of you (and I'm sorry I can't remember who) brought some terriaki
    (sp?) venison to last years game supper.  It was wonderful, and
    I wish you would post the recipe here.
    
    thanks,
    Mark
    

    This recipe is the reason my wife lets me out of the house to go
    hunting.  I found it in the Oct 17, 1977 edition of the "Acton 
    Unlimited" and have stuck with it ever since.
    
    1/4 cup flour
    1 teaspoon salt
    1/4 teaspoon pepper
    1 pheasant cut up
    6 tablespoons butter or margarine
    3/4 cup sauterne
    3/4 cup light cream
    3 egg yolks
    	Sauteed Apples
    
    
    Combine flour, salt, and pepper in a plastic bag; add 2 or 3 pieces
    at a time; shake to coat.  Brown pheasant lightly in margarine or
    butter.  Add wine; simmer, covered, about 35-55 minutes (I use 55),
    or until tender.  Remove pheasant to warm platter.
    
    Beat cream with egg yolks.  Slowly stir into pan drippings; cook
    and stir over medium heat just until sauce is smooth and thickened.
    DO NOT BOIL.  Pour sauce over pheasant (I always serve with rice
    and pour the sauce over both).  
    
    Garnish with Sauteed Apples:
    Add 2 apples cored and sliced into wedges, to 3 tablespoons butter 
    in medium skillet.  Sprinkle with 1 teaspoon sugar and cook, turning
    often, till lightly brown.
    
    The apples go well with the pheasant and cream.
    
    Happy eating,
    Mark
    

    RE: .8
    
    I brought the teriyaki.
    
    My appologies if this is a repeat.
    
    1 cup soy sauce
    1 cup white sugar
    4 tbs (tablespoons) Sesame Seed Oil
    1/2 tsp (teaspoon) ground black pepper
    1/4 cup rice wine (or chinese cooking wine)
    1/2 tsp grated fresh ginger root
    1 tsp grated fresh garlic
    
    Mix all ingrdients together (I use the blender to be sure the sugar
    dissolves). Thats it. Soak your vension or beef or whatever for
    2 hours. I find if you soak the meat overnight, the taste is too
    strong. Whatever. You can find most of the ingredients at your grocery
    store with the possible exception of rice wine. Check your chinese
    cooking section. You can also add MSG if you wish. I've used it
    on beef, venison, chicken wings, stir fried pheasant breasts, etc.
    
    Guy

    

    THANKS, Guy!
    
    Mark,
    

    			Duck Breast A'La Bourbon
    
    This comes from Rolf Cydendall's book "Duck Decoys and how to Rig 
    Them".  I tried it last night.  It was quite good and simple to prepare
    
    	- Duck Breast(s) at room temp.
    	- 3 tbls red currant jelly
    	- 1/4 pound butter or margarine
    	- 1 tbl Worchestershire sauce
    	- 1/3 cup sherry
    	- 2/3 cup bourbon
    	- 1 tsp salt
    	- 1 tsp black pepper
    
    
    Slowly melt jelly and margarine in large skillet.  When melted add
    Worchestersire sauce, salt, and pepper.  Turn up heat and add sherry
    and bourbon.  When it comes to a rolling boil add duck.  Turn 
    occasionally and cook from 5 to 8 minutes depending on how rare
    you like it.  Serve with more jelly and wild rice.
    

    Venison Chili a-la-burning-bum...
    
    3 pounds ground venison
    2 cans red kidney beans
    28-oz can of crushed tomatoes
    2 cloves garlic, minced
    1 sliced onion (optional)
    2 tablespoons vegetable shortening
    3 tsp black pepper
    3-5 tablespoons cayenne pepper *
    3-5 tablespoons chili powder * 
    3-5 tablespoons cumin *
    
  * Note: the above variations depend on your personal tastes.  For
    my personal tastes, plan on visiting the game dinner to find out.
    
   B^)
    
    Melt 1 tablespoon of shortening in a skillet and brown half the
    venison.  DON'T cook the venison, but brown it.  Then pour the browned
    venison into the bottom of a crock pot (slow cooker - must be at
    least 2 quarts capacity).  Brown the rest of the venison in the
    rest of the shortening.
    
    Combine the rest of the ingredients in the slow cooker and mix in
    the rest of the browned venison.
    
    Cook on the low setting for 10-12 hours, or on the high setting
    for 5-6 hours.
    
    Run, don't walk to your nearest liquor store and buy a case of beer.
    
    Stir the ingredients at your convenience.
    

    Mark.

    
    
    This is not so much a recipe as just a way of frying venison (or
    elk, or whatever you happen to have).
    
    The ingredients are:
    	- Venison steaks
    	- Some flour
    	- Salt
    	- Black Pepper (if you like)
    	- 2 or 3 eggs
    	- Approximately 1 qt. of milk
    	- Lots of Crisco (or your favorite shortening, cooking oil,
    	  etc.)
    
    The directions:
    	- Pour some of the flour onto a plate.  Put enough on the plate
    	  so that you can roll the steaks in it.
    	- Add salt and pepper (if you wish) to the flour.
    	- In a good sized bowl, mix the eggs and milk.  Beat 'em up
    	  real good.
    	- Dip the steaks, one at a time, into the milk/egg mixture. 
    	  Then into the flour.  The idea is to cover the steak with
    	  flour.  This will give you a nice batter.  After you have
    	  rolled the steak in flour, dip it back into the milk/egg
    	  mixture.
    	- Cook in hot shortening.  This part is important.  I like to
    	  use at least a 10 inch skillet, preferrably cast iron.  Put
    	  enough shortening in the skillet so that the steak will be
    	  completely submerged in the hot oil.  Before you put the
    	  steak in, make sure that the oil is very hot.  Almost hot enough
    	  to make the oil burn is about right.  You will probably have
    	  to adjust the heat as you cook.  As the oil gets older, it
    	  tends to burn a little easier.  Anyway, cook until the batter
    	  turns a golden brown.  How long you cook it depends on a lot
    	  of factors (heat of the oil, width of the steak, etc.).  When
    	  you take the steak out, place it on several folded paper towels.
    	  This aborbs some of the oil.
    	- Let it cool for a bit and then eat it.
    
    	I have used this technique on venison and elk with equal success.
    	It's also a good way to chicken fry beef.  The way which I have
    	found easiest to do is to simulate an assembly line operation.
    	That is, batter up a couple or three pieces and start cooking.
    	While they are cooking, batter up a few more to have ready.
    	One other thing.  You may have to add an egg or two as you cook.
    	  
    
    	Good eating,
    
    	Jerry
    
    	One other thing worth mentioning is for those who don't really
    	care for the wild or gamey taste (me, for example).  If you
    	will soak the steaks in heavily salted water (or vinegar, or
    	milk) for about 30 minutes before you cook it, much of the
    	wild taste will go away.  Also, I have found that deboning
    	venison makes for better eating.

    Let's get this note activated again. Especially those people that
    went to this past saturday's game supper. The food was incredible.
    Plleeeaaassseee put in the recipe for the blue berry wine sauce
    that went on the bear meat and how the bear was cooked. I guess
    you have to be careful of how you cook bear and bore (which was
    good also). And the antelope too please. All the food was great
    and I'd like to include them all in the cookbook. Even Mrs. Gath's
    recipe. :^)
    
    Thanks
    john

    
    	re.15
    
    	I will second the plea for the recepies,, also Mike aho's
    	duck recepie.
    
    	BTW, congratulations to Mike Aho.
    
    	What a great time. Ate so much at the dinner, that I only
    	had a late breakfast sunday and didn't need to eat til now!!
    
    	Thanks to everyone who came. My wife and I had a marvelous time
    	and Charlotte wants to know when the NEXT one is?? -:)

Mrs. Gath's famous Pheasant reciepe was taken from
"Cooking The Sportsman's Harvest II". It is available
by sending 3.00 to Cookbook, Game,fish and Parks,445
East Capitol,Pierre, South Dakota, 57501

	Pheasant

Parmesan

1 Pheasant cut in pieces	1/2 tsp paprika
1 tsp monosodium glutamate	1/4 c. butter
1/4 c. flour			1/2 c. stock (may dissolve 1
3/4 tsp. salt			    chicken bouillon cube in
1/8 tsp. pepper			    1/2 cup hot water)
2 tbsp. grated Parmesan
  cheeze


Mix seasonings with flour. Roll pheasant pieces in mixture. If 
possible place coated pieces on a rack to dry about 1/2 hour.
Brown slowly in butter in skillet at about 340-360 degrees F. 
Allow 15 minutes per side. When golden brown add stock and 
cover. Simmer about 20 minutes a side or until tender. Uncover 
and cook about 10 minutes longer to recrisp.

    
    
I'm not sure I quite followed all the rules in the base note but enough
    people did ask for it. I never claimed I cooked it nor it was
    original but it does have one attribute.  " It was good."
    Bear    

    
    
    This receipe can be used for Duck or most Fowl....
    
    2-3 birds cut in pieces
    1 small box instant rice
    1 can cream of Mushroom Soup
    1 can Cream of Celery
    1 cup of Half & Half
    1 package Onion Soup Mix
    
    
    	Spread rice in bottom of 9 x 13 baking dish. Mix mushroom &
    	celery soup and half & half together. Pour 2/3 mixture over
    	rice sprinkle with � onion soup mix. Put duck or fowl pieces
    	on top. Cover with the rest of soup mixture and sprinkle
    	remaining onion soup mix on top. Cover with Aluminum foil.
    	Bake at 325 degrees for 2 hours...
    

	1 qt Apple cider
	1 cup molasses
	2 cups seedless raisins
	1 cup dried currants
	6 tart apples (peeled,cored,chopped)
	3 lbs venison
	1 cup brandy
	1 cup chopped suet
	2 tsp salt
	2 tsp cinnamon
	2 tsp ginger
	� tsp ground cloves
	� tsp allspice
	1 tsp nutmeg


	Combine cider,raisins,currants,apples & suet in a large heavy pot.
	Cover & simmer for 2 hours. Add remaining ingredients & simmer
	uncovered for 2 hours. Stir occasionally with wooden spoon. Pour
	into sterilized jars while mixture is boiling hot. Seal jars tightly.



	This is the mincemeat receipe. To use it in pie follow most meat
	or fruit pie receipes.



						~Mike~

    		ROAST BEAR (cooked in Blueberry Wine)
    
    	4-5 lb. bear roast
    	1 stick butter
    	2 large onions, coarsely chopped
    	3 stalks celery, coarsley chopped
    	2 cloves garlic
    	1 tbsp water
    	1/4 cup blueberry wine*
    	salt and pepper
    
      GRAVY:
      	pan drippings (with vegetables)
    	approx. 1/4 cup flour
    	approx. 1/2 cup water
    	1/4 cup honey
    	1/4 - 1/2 cup blueberry wine*
    	salt and pepper	             
    
    Trim all fat from bear roast.  Butter a roasting pan (or spray with
    "Pam").  Crush garlic and soak 10 minutes in 1 Tbsp. water.  Place
    roast in pan, and cover with onions, celery and 1/4 cup melted butter.
    Sprinkle garlic pieces and water over roast.  Roast uncovered at
    450 degrees for 10 minutes.  Reduce heat to 350.  Melt remaining
    1/4 cup butter.  Baste meat with half of the melted butter; repeat
    in 15 minutes.  Baste 3 times more, at 15 minute intervals, with
    pan juices.  After the last basting, sprinkle the 1/4 cup wine over
    the meat and cover the pan with aluminum foil.  Cook about 1 hour
    more, basting meat with pan juices (and perhaps even a bit more
    wine) 2 or 3 times.  Add salt and pepper near the end.  Total cooking
    time at 350 will be 2 hours.
    
    Remove meat from pan, and cover with foil.  Dissolve flour in water
    and add to pan juices to make gravy.  Add wine and additional water
    to get gravy to the right consistency.  Add honey and salt and pepper
    to taste.  Add a bit more wine to taste if you want.  
    
    This roast will turn out MUCH better if you also pour a glass of
    wine for the chef to sip while he/she is cooking. 
     
    
    NOTE:  We used Nashoba Valley Vineyards' Upland Red wine; this is
           a dry blueberry-pear wine.  Nashoba also makes a delicious
    	   dry blueberry wine which could be used.  Nashoba wines can
    	   be bought at most liquor stores, or you can visit the
    	   winery in Bolton.  They do tours of the winery on Friday,
    	   Saturday, and Sunday - complete with wine tastings.  For
    	   those of you who haven't tried their wines, and are a bit
    	   skeptical, I think you'll be as surprised as we were.  The
    	   wines are excellent. 
    
      This recipe is a modified version of a recipe I got from Bill
      Jollymore after Pete shot his bear.  It (the recipe) came from a 
      recent edition of the North American Humting Club cookbook.  The
      bear came from Maine.
    

    I love it. 300 lbs. here I come. 8^)
    Keep em comin.
    
    John

I made some BBQ from tenderloin the other night that was fantastic.  
This is the recipe:

Venison tenderloin (as much as you want to make)
Hunt's Southern-Style BBQ sauce
flour 
2 beef boullion cubes
onion juice
garlic powder
salt
pepper

Soak the aged venison in liberally salted water for about 8 hours.  Pat 
dry, then cut the venison into 1" cubes.  Flour cubes and brown on all 
sides in a lightly greased frying pan.  You might need to keep adding 
small amounts of oil as the meat browns because there is no fat in the 
meat to keep it from sticking and burning.  After all the meat is browned, 
put the meat in a crock pot and cover with water.  Add the boullion cubes 
and season to taste with the onion juice, garlic powder, salt and pepper.  
I let the meat simmer about 5 hours, but if you use a hindquarter instead 
of the backstraps it might need to simmer longer so that it isn't too 
tough.  After the meat cooks a while, use a food processor to chop the 
meat finely (how fine depends on how fine you like it).  Then add the BBQ 
sauce until it has the consistency you like.  Sorry that I don't have 
any hard-&-fast measurements, but I'm one of those cooks who uses the 
pour-it-in-til-it-looks-and-tastes-right method!

The true test of how good it was is the fact the my wife ate 2 
sandwiches worth.  Anything that was good enough to get her over the 
thoughts of "eating Bambi" has got to be good.  8^)

Scott

    I thought it was about time to revive this old note so I brought
    in a woodcock recipe I tried this past season.
    
    Eating woodcock has always been a problem for me.  We flush a few
    woodcock every year, but don't specifically hunt for them.  Because
    of that (and mostly my difficulting in hitting the things) I always end
    the season with 2, 3, or 4 woodcock.  Hardly enough for dinner for
    the family :-).  I tried this recipe from the L.L. Bean cookbook
    and like it:
    
    		Woodcock Hor D'oeuvre
    
    1 woodcock breasts		1 egg yolk beaten
    3-4 shallots		1 tablespoon Madeira or
    3-4 sprigs parsly		  Harvey's Shooting Sherry
    4 Tablespoons butter	8 slices white bread 
    1 Tablespoon flour		  (crusts removed), buttered
    
    
    Finely chop the woodcock breasts, shallots, and parsley.
    Saute' all in the butter.  Then mix with the flour, egg yolk,
    and Madeira or sherry.  Let stand overnight.
    
    Toast the bread.  Spread paste on toast and back at 350 degrees
    for 10 minutes
    
    
    

	Anyone have a recipe for making jerky?  Thanks.

    
    Here's a recipe I found but I still havent gotten around to trying it, so
    no guarantees:')   
    
    Gus
    
                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 1674.1                        Beef Jerky                             1 of 2
USWAV1::SNIDER                                       40 lines  16-MAR-1989 21:27
                         -< Jerky...you asked for it! >-
--------------------------------------------------------------------------------

Originally and traditionally, jerky was plain meat, dried in the 
sun.  Its production in the traditional manner is for all 
practical purposes impossible now for two reasons.  First, the 
meat used in jerky must have an absolute minimum of fat.  In an 
earlier day, jerky was made from the flesh of wild game or from 
the virtually fat-free meat of range-run cattle, and the overfat 
flesh of today's feedlot-finished cattle will spoil during the 
several days required for the sun to remove its moisture.

Second, sun-dried jerky can only be made in places where two 
conditions prevail: long, warm summer days and nights and pure, 
unpolluted air (which leaves out the northeast).  Sadly, there is 
no place today on the North American continent that provides both 
these conditions.  This does not mean you must go jerkiless, for 
there are ways to make your own.  If you have a bit of venison, 
it will make better jerky that will feedlot beef, though if you 
use the least fatty portions of commercial beef, your homemade 
jerky will be very close to that made by the traditional method 
of sun-drying.

....How to make jerky in your oven:

    Obtain lean beef or venison and slice it into strips about 
    1/2-in. thick.

    Season (with garlic powder and hickory-smoked salt, for 
    instance) the meat and leave overnight in the refrigerator. 

    Next, arrange jerky strips on a pan and place inside oven.  
    The idea is not to cook the jerky, but slowly dry it, so set 
    oven at the lowest possible temperature (usually 125F).  The 
    drying process may take as long as 3 to 6 hours.

    The jerky is finished when it has a coal-black appearance, 
    but it is not burned.  Nor does it require refrigeration. 
    Stow a plastic bag full in your jacket pocket and enjoy 
    nutritious nibbling all day long.  Jerky can be sliced and 
    added to soups and stews.  The dried meat absorbs water and 
    returns to its former tender state.
    
                 

	I have found Terriaki marinade to work well for seasoning.
	Marinate in Teriaki for 24 hours in the refrigerator.  Then
	put into the oven for 6-8 hours at 150-200F (I saw that the
	previous mention was for 125F, but I believe any temp under 200
	will suffice).  The longer it's in the "chewier" it gets.  I
	usually do up a few pounds for pre-season scouting hikes (to
	smelly to carry hunting!)

	Mike

    Here's a simple step that can be used before any recipe. 
    
    Marinate the deer meat in coke for 24 hours before adding
    to a recipe.  If you have anyone who doesn't like the
    slightest game taste in the meat try this.  You will
    swear the meat is beef.
    
    
    Tom

    
    I like to make jerky by slicing the meat thinner than half inch.
    Then after rubbing the meat with worchester sauce and garlic and
    onion powder, then a little salt and pepper. I like to stick a
    toothpick through one end and suspend it between the racks in
    the coolest oven setting with the oven door cracked open. It takes
    about 6 plus hours to dry. Then seal it in zip lock bags.
    
    sjn

I made this the other night while stuck in the snow storm, even
my wife who doesn't like venision thought it was good.

stew meat (however much you want)
8 med potatoes (cut to desired size)
2-3 carrots    ("   "   "       "  )
2 med onions   (One cut in half, one sliced)
1 bay leaf
pinch of minced garlic
sprinkle of taragon
sprinkle of tyme
sprinkle of onion salt

Put all ingrediants except the stew meat and carrots in a crock pot
and set on high. While that is cooking take some flour, add salt/pepper
to taste and dredge stew meat in it. Quick fry the meat in a wok or cast Iron
skillet. I used corn oil in a wok. Careful not to burn the meat or let the 
flour thicken the oil. If it does add more oil or change it. Add the meat
and carrots and do not pick at it or you'll eat all the meat before the stews 
done. Cook till taters are done. If the flour from the meat didn't thicken the 
stew add some water/corn starch to thicken, and remember to remove the bay
leaf before eating. It tasted mighty good while watching the snow come down.

Walt

    
    I forgot to add to the last
    
    3 cups water
    1 pkg Lipton onion soup mix
    
    Walt

This is one I tired the other day.  It was good.  I started with an
Elk rump roast that weighed approximately 3 lbs.

I made a mixture consisting of equal parts of salt, black pepper
and paprika.  I put this in a salt shaker, so it's easy to season
the meat.

I covered the roast with the spice mixture and put it on my smoker.
My smoker is one of those round, upright types that has the grill
about 2 ft. above the fire.  It also has a middle rack that holds a
water pan.  I did have the pan full of water.  I also added some
mesquite chips to the charcoal.

I let the roast cook for about 5 hours.  I also draped a couple of
slices of bacon over it as it cooked.  After 5 hours, the roast wasn't
quite done to my wife's satisfaction, so we stuck it in the oven
at 475 for about 20 minutes.  This finished it up.

I also made a barbaque sauce.  I never use the same recipe twice, but
here's sort of what I put in it.

 - an entire 12 oz. beer or the equivalent amount of red wine
 - a couple or three squirts of ketchup
 - a squirt of mustard (not dry, the kind you use on sandwiches)
 - a 16 oz. can of tomato sauce
 - 1/2 cup of soy sauce, if I have
 - 1/2 cup of worcestershire sauce (again, if I have any on hand)
 - 1/4 cup of lemon juice
 - 1/4 cup of molasses
 - salt
 - pepper (black mostly, but a little red)
 - a dash of tobasco
 - brown sugar

I put everything together except the sugar.  Then, I call my wife in for
the final tasting.  I add brown sugar a little at a time, have her try
it, and continue until she says it's enough.  And no, you can't borrow
her for this.;-)

This usually comes out pretty good.

I also use this same technique for a brisket.  With a brisket, though,
I cook it for bout 24 hours.  Also, I've never used bacon on a brisket.

Jerry

>>       <<< Note 316.31 by 29067::J_HENSON "and it's still too short!" >>>
>>                                 -< Elk Roast >-

One of our fellow noters asked when I put the sauce on the roast.  It
didn't even occur to me to address that.

I have found, at least with brisket, that I get my best results if
I cook the meat to completion with just the spice mixture.  I only
use sauce when I eat it.  Of course, you can do it ever how you
wish.  I have marinated briskets in this stuff overnight before
cooking, and that comes out pretty good, too.

Jerry