In some areas, this is hunting season, and this week we’re combining a wild game recipe with storage foods.
My family lives off wild game meats as much as possible, depending of course, on my luck in the field and the generosity of hunter friends!
This recipe from “Jan’s Fabulous Food Storage Recipes” by Jan LeBaron explains how to make a great-tasting roast by combining storage foods with wild game meat.
This recipe will be particularly important during hard times if you have to make a meal from wild game, with only your storage foods for additional ingredients. But, it is also a great recipe to make ahead in the morning for dinner on a busy evening.
“The trick to using wild lean game is to make it tender,” Jan writes. “This is a great recipe to tenderize a piece of wild game, deer elk, or whatever and it is delicious.”
Since it makes its own gravy while cooking, it is nice to have either some mashed potatoes and a vegetables to serve with it, or even some crusty bread to soak up the juices.
Slow Cooked Elk Roast
3-4 pound elk roast, or pieces of elk meat or other wild game
2 Tbs soy sauce
1 Tbs Worcestershire sauce
1 tsp garlic granules
1/2 tsp seasoning salt
1 Tbs parsley flakes
1/4 c mushrooms, slices dehydrated
4 Tbs onion soup mix (Or in a pinch, add 5 Tbs onions, chopped, dehydrated)
1-1/2 c mushroom soup
6 c water
Place elk roast is in a crock pot or another heavy pot tha t you can put in your oven (such as a Dutch oven). Pour soy sauce and Worcestershire sauce on top of roast. Sprinkle on garlic powder, seasoning salt, parsley and mushrooms. In a separate bowl, mix onion soup mix, mushroom soup and water together until it is smooth. Pour over the top of meat. Cook on low 8-10 hours. This will be tender and makes its own gravy.