Elk Stroganoff

main dish

This is a delicious recipe that tastes great with elk, but also works well with beef.

Elk Stroganoff

Servings

Ingredients

1.5 pounds elk steaks or roast Cut into 1/2" pieces
2 tablespoon butter
2 cup beef bouillon
2 tablespoon ketchup
1 clove garlic finely chopped
1 teaspoon salt
8 ounce mushrooms sliced
1 medium onion chopped
3 tablespoon flour
1 cup sour cream
1 bag egg noodles cooked
1 tablespoon butter
1 teaspoon poppy seeds

Servings

Ingredients

1.5 pounds elk steaks or roast Cut into 1/2" pieces
2 tablespoon butter
2 cup beef bouillon
2 tablespoon ketchup
1 clove garlic finely chopped
1 teaspoon salt
8 ounce mushrooms sliced
1 medium onion chopped
3 tablespoon flour
1 cup sour cream
1 bag egg noodles cooked
1 tablespoon butter
1 teaspoon poppy seeds

Instructions

Kill an elk.
Melt 2 tablespoons of butter in a 10" skillet. Add cubed elk meat and saute over medium heat until the meat is browned. Reserve 1/3 cup of the bouillon. Add the remaining bouillon, the ketchup, garlic and salt into the skillet. Heat to boiling, reduce heat to low. Cover and simmer until the meat is tender - about 1 to 1-1/2 hours.
Stir in the mushrooms and onion. Cover and simmer until the onion is tender - about 10 minutes. Shake the reserved bouillon and the flour in a tight container. Stir the bouillon / flour mixture gradually into the beef mixture. Heat to boiling, stirring constantly. Boil and stir for one minute. Reduce heat to low. Stir in the sour cream and heat through.
Cook a bag of egg noodles. Toss the noodles with 1 tablespoon butter and the poppy seeds. Serve the elk mixture over the hot noodles.
For classic beef stroganoff, substitute 1-1/2 pounds of high quality beef steak or roast.

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Smoked Salsa

Appetizer

Smoked Salsa

Servings

Ingredients

2 medium tomatos (or 1 large)
1 sweet onion
2 Jalapeños seeded, OR you can use one Anaheim or one poblano chile pepper.
2 10 oz cans original Rotel diced tomatoes & green chiles
2 cloves garlic peeled and smashed
1 large handfull cilantro
3 tsp kosher salt
2 tsp ground cumin
2 tsp chile powder
2 tsp honey (for fun, you can smoke 20 grapes to add sweetness vs the honey)

Servings

Ingredients

2 medium tomatos (or 1 large)
1 sweet onion
2 Jalapeños seeded, OR you can use one Anaheim or one poblano chile pepper.
2 10 oz cans original Rotel diced tomatoes & green chiles
2 cloves garlic peeled and smashed
1 large handfull cilantro
3 tsp kosher salt
2 tsp ground cumin
2 tsp chile powder
2 tsp honey (for fun, you can smoke 20 grapes to add sweetness vs the honey)

Instructions

Cut the tomatoes, onion, and jalapeños (chiles) in half and cold smoke them for about 2 to 3 hours.
Put the smoked veggies and other ingredients into a food processor and blend until the mixture hits salsa consistency.

Recipe Notes

You can get a smoke tube at Amazon: http://amzn.to/2hbFmM8

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Ed’s Kicked-Up Jambalaya

Uncategorized

original Recipe courtesy Emeril Lagasse, 2000, found on Food Network website
— Serves 4 couples or 6 hungry KYEOYF’ers

The recipe below is my modified version so you can make everything up a few days ahead of time. I think this actually lets all the flavors meld and mellow… but what the hell do I know! Also, the recipe below is for a single batch. I doubled it for KYEOYF.

Ed’s Kicked-Up Jambalaya

Servings

Ingredients

¼ cup olive oil
1½ pound medium shrimp peeled and deveined
1 whole chicken cut into 8 pieces, with skin and bones
2 cups onion chopped
2 cups celery chopped
1½ cups bell pepper chopped
3 Tbsp garlic minced
3 bay leaves
¼ tsp cayenne pepper
1½ Tbsp thyme leaves chopped
1 cup tomatoes chopped
6 cups chicken stock
2 cups brown rice
1 cup green onions chopped
½ cup parsley chopped
salt
ground pepper
creole seasoning (see below)

Emeril’s ESSENCE Creole Seasoning

2½ Tbsp paprika
1 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp dried oregano
1 Tbsp dried thyme
½ tsp cayenne pepper

Servings

Ingredients

¼ cup olive oil
1½ pound medium shrimp peeled and deveined
1 whole chicken cut into 8 pieces, with skin and bones
2 cups onion chopped
2 cups celery chopped
1½ cups bell pepper chopped
3 Tbsp garlic minced
3 bay leaves
¼ tsp cayenne pepper
1½ Tbsp thyme leaves chopped
1 cup tomatoes chopped
6 cups chicken stock
2 cups brown rice
1 cup green onions chopped
½ cup parsley chopped
salt
ground pepper
creole seasoning (see below)

Emeril’s ESSENCE Creole Seasoning

2½ Tbsp paprika
1 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp dried oregano
1 Tbsp dried thyme
½ tsp cayenne pepper

Instructions

In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and sauté until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later, much later.
Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and sauté until browned on both sides, about 8 minutes. Remove and set aside.
Add sausage and cook until browned.
Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 5 minutes.
Add tomatoes, chicken stock, and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 15 minutes.
Remove chicken, pull from bones and break into smaller pieces, return meat to pot. Continue to simmer 30 minutes.
If serving immediately, cook rice according to directions, reserve for serving Jambalaya over. Otherwise, stop here. Cool and refrigerate Shrimp and Jambalaya mix to be used another day.
Add green onions and parsley to Dutch oven, and continue to simmer, covered, for another 10 minutes.
Add Shrimp. Remove from heat and let sit 10 minutes before serving over rice.

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Elk Stroganoff

Smoked Salsa

Ed’s Kicked-Up Jambalaya