loaders_loft
Well-Known Member
Last night I got an early start on dinner, knowing that this elk meat from my buddy has been pretty tough and normal "grilling' methods have been hit and miss.
I decided to make swiss steak using the home grown tomatoes that are going crazy in my backyard. While the meat was thawing, I blanched the tomatoes in boiling water so the skins peeled off easy. Then I sauteed chopped onions & garlic together with a small jalepeno, in oil and italian herb seasoning. Once the onions and garlic carmelized, I added the tomatoes, hand squeezed into rough hearty chunks. While that simmered with a lid, I opened up the steaks.
The package was marked "round steak", consisting of 3 3/4" thick steaks of various shapes. First each steak was thoroughly dried off and sliced to half thickness, to yield 6 steaks. Then I pounded each one with flour (light salt & pepper added), working the flour in while tenderizing. The steaks sat on a drying rack about 30 minutes afterward to let the flour dry and soak in.
Meanwhile, I had some homegrown small russet potatoes that I coated with olive oil and rosemary from the herb garden, into the oven at 400F next to halved zuccini seasoned with dill & lemon seasoning (its-a-dilly).
The steaks were then browned in oil and set aside on paper towels to drain. Oil removed, the steaks went back into the pan and were covered with the pre-simmered tomato mixture to simmer with a lid for another 45 minutes while the potatoes and zuccini cooked in the oven.
The final outcome was great, tender and flavorful thin elk steaks with a rich and hearty tomato sauce alongside roasted potatoes and zuccini.
Its amazing what a home garden and some wild game can produce at the supper table, if you just spend a little time. Sometimes the old slow cooked recipes are best for those "not so tender" cuts.
L_L
I decided to make swiss steak using the home grown tomatoes that are going crazy in my backyard. While the meat was thawing, I blanched the tomatoes in boiling water so the skins peeled off easy. Then I sauteed chopped onions & garlic together with a small jalepeno, in oil and italian herb seasoning. Once the onions and garlic carmelized, I added the tomatoes, hand squeezed into rough hearty chunks. While that simmered with a lid, I opened up the steaks.
The package was marked "round steak", consisting of 3 3/4" thick steaks of various shapes. First each steak was thoroughly dried off and sliced to half thickness, to yield 6 steaks. Then I pounded each one with flour (light salt & pepper added), working the flour in while tenderizing. The steaks sat on a drying rack about 30 minutes afterward to let the flour dry and soak in.
Meanwhile, I had some homegrown small russet potatoes that I coated with olive oil and rosemary from the herb garden, into the oven at 400F next to halved zuccini seasoned with dill & lemon seasoning (its-a-dilly).
The steaks were then browned in oil and set aside on paper towels to drain. Oil removed, the steaks went back into the pan and were covered with the pre-simmered tomato mixture to simmer with a lid for another 45 minutes while the potatoes and zuccini cooked in the oven.
The final outcome was great, tender and flavorful thin elk steaks with a rich and hearty tomato sauce alongside roasted potatoes and zuccini.
Its amazing what a home garden and some wild game can produce at the supper table, if you just spend a little time. Sometimes the old slow cooked recipes are best for those "not so tender" cuts.
L_L
