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Cooks' Corner
Bull elk- fit to eat?
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<blockquote data-quote="lilharcher" data-source="post: 1004449" data-attributes="member: 83227"><p>If not the tenderloin or back strap, we use the meat for roast or chicken fried steak with gravy. Both involve cooking it slow in gravy. For the roast, I cook in crock pot with 2 cans of cream of mushroom with one or two packs of onion soup, plus a few cans of milk or water with salt and pepper. </p><p></p><p>For thinner cuts, we tenderize, egg wash then batter in flour......then season it and fry it up in a little oil. After all pieces are fried, I will dice a half of onion, then cook the onion in all the left over oil and drippings, then add salt and flour. Once flour has soaked up all oil and has turned golden brown, I add water to make a gravy. Once gravy is made, I let meat simmer in it for approximately an hour......delicious.</p></blockquote><p></p>
[QUOTE="lilharcher, post: 1004449, member: 83227"] If not the tenderloin or back strap, we use the meat for roast or chicken fried steak with gravy. Both involve cooking it slow in gravy. For the roast, I cook in crock pot with 2 cans of cream of mushroom with one or two packs of onion soup, plus a few cans of milk or water with salt and pepper. For thinner cuts, we tenderize, egg wash then batter in flour......then season it and fry it up in a little oil. After all pieces are fried, I will dice a half of onion, then cook the onion in all the left over oil and drippings, then add salt and flour. Once flour has soaked up all oil and has turned golden brown, I add water to make a gravy. Once gravy is made, I let meat simmer in it for approximately an hour......delicious. [/QUOTE]
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Bull elk- fit to eat?
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