lisha, LOL....'free alternative' is the same thing

brandon, thanks. i am leaning towards those two, i dunno, thinking i could get the closest cut to steak from them i guess, though wild boar! cool! and musk ox....cool too!

put a steak on your fore-head and shout MUSH MUSH?....sorry am going to Lapland and North pole for Xmas/New year....am getting in the mood of the language and poerishing in minus 30 degrees.....someone take my pup please?

 Quote: jennifer mullen

lisha, LOL....'free alternative' is the same thing

LOL!! You are not with me Jen.....ahhhhh youth is wasted on the young and "Raindrops keep falling on my head" HINT

Of course the only ones who will grasp that hint immediately are over 40 and Jim Nash!

Darlings....you cant put an old head on young shoulders either for man or his best friend....

Jennifer, if you are going to get a steak like cut I would be careful how and long you cook it (you may want to call on Will R from the board). Like I said it is a lean meat and can dry out fast if you don't watch it. I learned that the hard way with buffalo, only had elk burger.

Whatever you choose I am sure because you don't eat meat, he will be happy with which ever. As he will know that you are thinking of him...

can buffalo or elk be cooked like a roast in the crock pot?

Hard to screw that up or make it tough and add some veggies to go with it would make a lovely very manly meal!

That is where I learned to get the best out of the meat that wasn't burger. I would try to cook it on the grill, and would do ok but not what I would like personally, so I would just throw it in the crock pot and let it cook through the day( we got mostly roasts anyway). It would turn out so much better. I loved as burger, hardly any fat what so ever. We have a Gearge Forman and the fat that would come off compared to regular beef is amazing. It was first really yellow and and about 10 times less.

Just my observation....

you really can't go wrong with any sort of slow cooked roast in the crock pot, especially with the weather getting colder.

That's actually what we had for dinner tonight, an extra lean beef roast that I dumped a can of organic beef broth and some onion soup mix into this morning.

total prep time: less than 2 minutes!!

It is good for me to throw things into a slow cooker as I am not the greatest cook!!!!

With most game meats being pretty low fat, try a marinade and slow braise to bring out the best flavor while allowing the meat to tenderize.


A solid basic marinade:

1 cup red wine
1 cup low sodium soy sauce
1/2 cup brown sugar
1/4 cup regular olive oil
1/2 tsp cayenne pepper
1 tsp coarse ground black pepper
1 medium sized onion finely diced
2 large cloves of garlic finely diced
1 Sage leaf

Mix the marinade ingredients together in a one gallon zip-lock plastic bag and place the meat into the bag.
Squeeze out as much air as possible and seal the bag and place into your refrigerator ( place the meat and bag into a vessel to catch any leaks )
Flip the bag over every couple of hours, marinade overnight if possible.

Next day, preheat a skillet and add 1 tablespoon olive oil.
Remove meat from bag and save the marinade.
Brown the meat on all sides and then pour in the marinade , covering meat about 1/3 to 1/2 of its thickness.
Turn heat down to low medium, cover skillet and let slow cook until done ( one to two hours depending on cut of meat ).
Don't forget to remove the Sage leaf......

I used this recipe for the Lamb dish that I did at the last Leerburg seminar and everyone seemed well pleased at the results. ( and this marinade got me more than a few A's back when I was a student at the Culinary Institute )