BULL-PACS - Enjoy Your Meat - Using the rest of the meat.

Enjoy Your Meat
USING THE REST OF THE MEAT -
I ADMIT SOME PARTS DO NEED HELP

THE Mincemeat Recipe
Date: Wed, 13 Dec 2000 03:31:53 EST
From:Jlssierra2@aol.com
To: steve@bullpacs.com

I never hold for the neck on a buck, because next to the tenderloin, this is the best piece of meat. The neck is reserved exclusively for making
mincemeat, "the nectar of the Gods". Here is the family recipe,dating back to the 1890's, though it is slightly updated.

4 pounds of buckneck, boiled, chopped coarse
3 pounds of suet (use margarine or butter)
8 pounds of apples, chopped fine (golden delicious is best)
5 pounds of raisins
3 pounds of currants
5 pounds of sugar
1 pound citron, chopped
1 pound candied lemon peel
(substitute 2 pounds chopped, candied fruits-fruit cake mix for the above 2 items)
2 quarts apple cider
1 pint cider vinegar
4 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon salt
1 teaspoon cloves
Simmer until done. Add 2 ounces of brandy when making each quart into a pie.
Makes 13 quarts-freeze in tupperware or can in mason jars. Enjoy!

QUICK ELK JERKY (also good for slow elk) Slice meat in strips to approximately 1/8 inch thickness. Lay strips on hard, flat surface covered with meat wrapping paper.

Mix table salt and white sugar (half and half) and sprinkle over meat.

Additional seasoning options: Garlic salt, teriyaki sauce, dark brown sugar, lemon pepper, black pepper.

Turn strips and repeat process on other side.

Cover with meat wrapping paper and put heavy plywood or board over the paper covered meat. Add 20 pound plus weight. Let sit for 14 to 24 hours.

Remove board and paper and place strips on warming rack of BBQ. Use apple wood or your preference. Set BBQ on low and test/turn after 20 minutes. Temperature and time will vary with heat of BBQ. Keep testing til you have it perfect for you.

VENISON/ELK ROLL-UPS

Tenderize meat, season with fajita seasoning. Lay meat on thick, half slice of bacon. Place slice of Monterey Jack cheese, sliced jalapeno on top. Roll up and secure with heavy toothpick and grill on BBQ.

CORNED ELK ROLLS

Slice flank meat to 1/2” x 6” x 6” pieces. Rub Mortens Tender Quick on both sides, put into zip lock bags and refrigerate overnight.

Repeat process 3 times, rubbing and refrigerating. Remove after third time and lay meat on a board. Sprinkle garlic salt and pepper to taste. Roll meat and tightly tie with string.

Boil in large pot with onions and seasonings to taste. Remove when meat is bright red in color, about 30 to 45 minutes.

ELK OR VENISON STEW

Use your best and favorite recipe for beef stew. Use neck meat or any trim.

BOILED ELK OR DEER

My great grandpa McPherson always boiled the ribs, neck and whatever other bones that he packed out and pressure canned the meat in Mason jars. We ate it just heated up for dinner and a little with dessert. He also sliced or ground it up for sandwiches.

VENISON VEGETABLE SOUP

Use a large stock pot for this recipe. A dutch oven is good.

Simmer together for an hour:

6 cups of water
2 cups diced neck meat
3 beef bouillon cubes
Salt, pepper, chili powder
2 Tablespoons Worcestershire sauce
½ Cup diced onions
1 1/2 cup diced carrots
Add and simmer 2 hours more:
1/2 cup chopped celery
2 cups diced red potatoes
2 cups peeled and diced tomatoes
Can whole kernel corn
Can lima beans
1/2 cup uncooked barley

Serve with buttered slices of homemade bread.

BEER BREAD

5 – 5 1/2 cups flour
2 pkgs dry yeast
1/4 cup sugar
1 1/2 tsp salt
Half cup water
12 ounces of warm beer
3 Tablespoons oil
Cornmeal
Mix well in large bowl 2 cups flour, yeast, sugar and salt.

Heat in saucepan water, beer and oil until warm 125 degrees. Add to flour mixture.
Blend at low speed until moistened, three minutes at medium speed.
By hand, gradually stir in remaining flour mix to make a soft dough.
Knead on floured surface until smooth and elastic, about 5 minutes.
Place in buttered bowl, turning to butter top. Cover
Let rise in warm place until light and doubled in size, about 1 hour.
Punch down, divide into 2 parts.
On lightly floured surface, roll or pat dough to a 7x11 inch rectangle.
Starting with long side, roll up tightly pressing dough into roll with each turn.
Pinch edges and ends to seal.
Place seam side down on oiled cookie sheet sprinkled with cornmeal.
Cut 3 or 4 slices across top. Cover. Let rise until doubled again, about 30 minutes.
Bake at 375 for 30 – 35 minutes. Cool partially before slicing. Spread with butter.