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Elk Swiss Steak
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<blockquote data-quote="loaders_loft" data-source="post: 299191" data-attributes="member: 10540"><p>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.</p><p> </p><p>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.</p><p> </p><p>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. </p><p> </p><p>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).</p><p> </p><p>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.</p><p> </p><p>The final outcome was great, tender and flavorful thin elk steaks with a rich and hearty tomato sauce alongside roasted potatoes and zuccini.</p><p> </p><p>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.</p><p> </p><p>L_L</p></blockquote><p></p>
[QUOTE="loaders_loft, post: 299191, member: 10540"] 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 [/QUOTE]
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