Following are several of Fern's other recipes that I found very interesting. I have not tried any of these nor do I think I ever will. Some reading this may interested in how Fern cooked venison and/or elk. As mentioned in an earlier blog, Fern hunted and field dressed all of these animals when she lived in the remote area of Dixie Idaho.
(Photo on the right: One Christmas when Fern modeled her new bath robe!)
Venison
Venison is dry and should be well hung before cooking. It should be dark and soft to touch when pinched. Steaks may be cut, broiled, seasoned and dressed with melted butter and served with hominy.
For Venison roast, insert small bits of onion or garlic deep into roast with a sharp knife. Rub outside of roast with a blend of 2 TBSPs vinegar or cooking wine and 1 TBSP brown sugar. Lard the outside of the roast liberally with thin strips of salt pork. Rub in salt & pepper and dredge with flour. Brown roast thoroughly in bacon fat. Add 1 cup water and cover kettle tightly. Put roast at low heat until tender. It requires several hours of cooking. Add more water from time to time as needed.
Venison or Elk Steaks (Canned)
Boil and cool slightly
1 gallon water
2 cups salt
1 cup sugar
Place 1 cup brine in jar and fill with steaks.
Process 30 minutes in hot water bath
Roast Bear Meat
A roast cut from bear meat should be rubbed with salt and pepper and browned in hot bacon fat.
Add 1 cup hot water, 1 minced onion and steam 1 ½ to 2 hours. Add cut up vegetables the last 30 minutes.