Matt is the typical guy's guy who likes to work on cars, go hunting and fishing, and drink beer. I especially enjoy the second listing because it means that I get tons of fresh game and fish whenever he does go out. I really like when they go to the gulf to go fishing because even if he is not always successful at fishing he brings me home gulf shrimp (which I love). Matt and his dad (and more recently his brother and brother-in-law) have been hunting a lot in the area of their house. Not long ago, in addition to the deer they took down, they took down an elk as well. Apparently there are people in the area who have wild game as pets and when some of them escape they join the herds of deer.
Mattie's family always takes their food to Slovacek's in Snook for processing. They always do a good job breaking down the meat into steaks, back straps, roasts, sausage, and ground meat. They also try to tenderize the tougher pieces of meat which leads me to my post today.
We usually eat more on the Mediterranean/Italian spectrum of things, but occasionally enjoy a good old country meal. So we decided to do just that with wedge salad, chicken fried elk, mashed potatoes, and green beans.
Wedge Salad:
Cut an iceberg lettuce head into wedges. I personally think that unless this is your meal fourths is too big...I try to go for sixths to eights.
Top with diced onions, tomatoes, cucumbers, crumbled bacon, and either feta or blue cheese.
Most wedge salads come with a creamy dressing (I usually splurge and make ranch), but we have had it with vinaigrette too and it is still delicious.
Serve with copious amounts of cracked black pepper, a fork, and a knife.
I usually prefer romaine or green leaf salads, but the iceberg is perfect for this salad. It acts as a "boat" for serving the other vegetables that have been covered in the creamy dressing and cheese. Additionally, the soft cheese and tomatoes contrast nicely with the crisp cucumber and lettuce.
The chicken fried elk was fairly easy to make. Take your cut of meat (if you are unsure of what cut of meat to use, look for something that is already tenderized in the store...it looks like it has lots of wholes in it) and season it with salt and pepper.
I prefer to double dredge my frying meats so dip that sucker in flour (seasoned with salt and pepper), an egg and milk wash, then flour again. It makes the meat, once fried, extra crispy.
Heat an inch or two of oil in a frying pan, once hot gently place the floured meat in the pan. It is important that your oil is sufficiently hot for a number of reasons. I learned from Rachel Ray that the easiest way is to dip a wooded spoon into the oil, if bubbles appear it is hot enough. Make sure that it is hot because you will eliminate sogginess and a good golden crust will help from too much fat/oil entering into the meat. Once golden brown on both sides you can begin checking for doneness. This is obviously more important with chicken than it is with red meat, but you want a good amount of doneness with this too. Let the meat drain on a paper towel to soak up extra oil when done.
No comments:
Post a Comment