Breakfast Sausage

This recipe works well with game meat.

For 30# meat:
1/2 cup salt (I used coarse Light Grey Celtic Sea Salt)
3/4 cup brown sugar
1/2 cup dried sage
3 Tbsp coarse Pepper
2 Tbsp Cayenne Pepper

Mix into the meat pieces and then grind to get the best flavor distribution.
You can mix the seasoning together and then use 1 Tbsp per pound of meat for smaller batches.

To fix-I make a "hamburger" type patty and fry on a fairly low setting in a pan rubbed with coconut oil. We also use it crumbled and cooked part way on pizza. If you cook it all the way before putting it on the pizza it will be too dry when the pizza is done.

Enchiledia Pie

A very versatile dish. Bake it in a dutch oven, casserole, or your crock-pot.

Ingredients:
12 corn tortillas
1 can enchiledia  sauce
1 lb. ground meat
1/4 lb. shredded cheese
chopped onion and olives (optional)
Softened butter

1. Brown ground meat in skillet with onion if using.

2. Spread a small amount of butter on one side of three tortillas. Lay buttered side down in bottom of pan, casserole or crock-pot.

3. Place 1/3 of the ground meat mixture on top of tortillas and pour 1/3 of the enchiledia sauce on top of the meat and 1/3 of olives if using.

4. Repeat steps 2 and 3 twice, saving about 2 Tbsp of sauce for step 5.

5. Top with last three tortillas. Pour last of sauce on top and sprinkle shredded cheese. Cover.

6. Bake at 350° for about 25-30 minutes, until hot and bubbly. Cook in crock-pot until hot and bubbly.

Steak Marinade

Elk Steaks in Marinade

This marinade is based off one by Kim Cahill in "No Guesswork Cooking" an excellent cookbook, especially if you ever do large groups. For 10 pounds of boneless steaks (beef or game):

3/4 cup olive oiil
6 Tbsp. lemon juice
3 Tbsp. worcestershire sauce
6 Tbsp. Soy Sauce-low sodium
3/4 tsp. liquid smoke (probably not necessary if you use flavored chips on your grill)
6 cloves of minced garlic or equivalent of granulated garlic
1 1/2 Tbsp. chili powder
1 1/2 tsp. coarse ground pepper
3/4 tsp. onion powder

Mix and pour above over rinsed meat. Cover and marinate in refrigerator for 24 hours!

Grill to desired doness.

I recommend brining your steaks first. See post Meat Brine

Meat Brine

Elk Steaks in Brine

This brine works well on red meats. I use it often on beef and game steaks. It helps the meat take on your marinade and tenderizes.

For 10 pounds of boneless steak I mix 9 cups lukewarm water and 3/4 cup of canning salt. Pour over meat. Cover and let the steaks set in refrigerator for just under 3 hours..

Rinse off the brine. Then marinate.

Game Burrito Meat

A make-over of Mexican Meat Mix from Make-A-Mix Cookery, by Eliason, Karine; Harward, Nevada; Westover, Madeline; HP Books, Tucson, AZ, 1978.

5-8# boneless game roast

Put in large sprayed or greased dutch oven, cover with tight-fitting lid. Bake for 10-12 hours at 200ª until well done.

Separate meat from juice. Cool meat, then shred. Store juice in refrigerator for later use. This will also help the juice to separate from the fat. Remove fat.

In large Dutch oven, sauté 1 large onion, chopped and 4 oz. chopped green chilies or jalapenos, drained, in 2 tablespoons of olive oil. When soft add 24-32 oz. green chili salsa (or other type salsa that you prefer), 1/4-1 tsp. garlic powder, 4 tablespoons flour, 1 tsp. salt, 1-1/2 tsp. cumin. Heat until thickened. Add meat and juices. Simmer until heated through. Freezes well.