It has really gotten Slow in here

WH's OutdoorsChick

New member
Nov 14, 2003
Rochester, Washington
Does anybody cook anymore.....

We have Elk Meat for the first time since I have been here..... Maybe you guys can give us some ideas for it....

I am always looking for new recipes for ground meat also!! :p


New member
Dec 20, 2000
Jackson, Wyoming
After the baby is born, you will have all that time at home to make up new recipes. At least then Robert can have a hot meal after working all day. ;)

Here is one of my favorites: Huntermans Mountain Meal

Just had this for dinner tonight with buffalo, delicious.

1 1/2 lbs. of game meat, cut in 1 inch cubes
1 large onion
2 stalks celery, diced
3 tabsp. vegetable oil
1/2 cup raw rice
10 3/4 oz. crean chicken soup
10 3/4 oz. cream mushroom soup
4 oz. canned mushrooms
4 teas. soy sauce
dash salt
1 cup peas
1 cup water
1/4 cup dry red wine

Brown meat, celery and onion in oil,
In slow cooker add soups, mushrooms, soy sauce, salt and pepper, then add meat, onions and celery, mix well
Then add the wine and peas.
Simmer on low in for 1 1/2 hours till done

Erik in AK

New member
Mar 28, 2002
not killing a ram
Here's an easy and tasty backstrap recipe for two. Serve with your favorite starch and veggie.

4 to 6 backstrap medallions, 1 inch thick (uniform thickness is important)
1 small can sliced mushrooms
1/2 cup thinly sliced onion
Poultry seasoning
2 teaspoons butter
1/2 teaspoon flour
1/4 to 1/3 cup red wine
Fresh pepper
Kosher or sea salt

**This only takes 10 minutes so don't start until your taters and veggies are just about done

Sprinkle meat on one side with salt/pepper and lightly dust all over with poultry seasoning

Put heavy skillet on medium high heat, once pan is hot, melt half the butter and immediately set meat in pan salt/pepper side DOWN. Turn only once, 2 minutes per side. Add wine immediately after you turn the meat--the alcohol should be cooked off by the time the meat is finished

transfer meat to plate and add remaining butter and mushroom water
Use fork or spatula to scrape brown bits loose from skillet.
Add mushrooms and onions
When onions turn clear sprinkle in flour and stir until liquid thickens.

Pour onion-mushroom/sauce mix over medallions and serve.