Go Eat Elk Curry

South Asians (Indians, Pakistanis and Bangladeshis) are the UKs largest ethnic minority. This wont mean much to you except that I miss curry.

I miss curry more than I miss Sainsbury's Chocaltines (which since I left have been replaced by inferior Pain Au Chocolat). I ate A LOT of those.

And Covent Garden Thai Spinach Soup. Mmmmmm. Many many times I went to school reeking of B.O. before I realized it was the Thai Spinach Soup smell sticking to my uniform.

But the curry. Oh the curry. My sister Lucy and I had take out from our local curry house, Barinda's almost every week in the last year I was home (before I married Jeremiah). It was extremely unhealthy but we balanced it with hard core circa-spin at the gym twice a week. That's something else I miss.

But whaddayaknow. Two weeks ago, I was shopping in the The Good Food Store in Missoula, (my new fave store) and guess what was on the shelves.

Yupsidoodles.



Patak's Curry Paste.

I added it to the elk roast that has been in the oven all day, along with some heavy cream. It is divine.

Go buy some and see.

News Flash

Becca and I have been off the grid for the last few months. Becca has been busy with Hunting Camp. I was, until my husband carted me half way across the state to pastures new.

But here are some things that have discovered/done.

Safeway now has a new organics line of products, which means that I can buy as much organic produce in my local town which has one little Safeway as its only grocery store, in the heart of cowboy country. I know. Astounding.

Target now sells a range of organic cotton products such as sheets (which I bought today), towels and baby clothes. I LOVE it.

I bought a deer and elk tag, which has Jeremiah beaming from ear to ear. I told him not to get mad if I cry after I shoot an elk. He asked why I only eat wild game if I dont want to hunt. I said that I will hunt because I believe in hunting. I wanted to hunt, but it doesnt make it any less sad. I am trying to live according to what I believe. He looked confused.

Anybody else discovered any natural/organic and affordable things?

That Time Again

Everyone here is itchy. Not from powder, or from poison oak.

Hunting Season is about to start.

And the mules are moving.

Here are us girls, packing up our girls, to head into camp.











I love it so much, my heart aches.

FROM QUARTERS TO STEAKS - How to Butcher an Elk

Our elk has now aged for three weeks in the cabin. Today it became burger, steaks, roasts and tenderloin. Mmmmm. Here's how we did it.

First, we cut the hard, dry outer layer of the meat away and discarded it. This had formed over the last three weeks while the meat aged, due to enzyme action.


The remaining meat was then cut off in sections and any excess fat and gristle was removed.




For this we needed sharp knives.We used our hunting knives, made of good quality steel.


Once the meat was cut from the bone we washed it thoroughly in cold water.


Shoulder meat tends to be a little tougher than other cuts, so we turned that into elkburger.The rest has been saved as steaks and roasts.

All the meat has been wrapped in good quality meat packing paper. We prefer to double wrap. We separated the elkburger into one pound packages. Each package is labeled with the type of meat (elk), the cut (burger/steak/roast/tenderloin) and the year (2006). The meat will now be stored in our freezer for the winter.

MARVELLOUS MEAT - THE LOST ART OF AGING

WARNING - SOME OF THE PICTURES BELOW ARE GRAPHIC AND MAY BE OFFENSIVE TO SOME PEOPLE. THEY ARE NOT INTENDED TO HORRIFY ANYONE BUT ARE FOR EDUCATIONAL PURPOSES ONLY

I complained yesterday, in a post on my other blog Scary's West that Becca and I had been unable to get meat for this winter. While we didn't shoot any, it really is not what you know, but who you know, and some dear friends donated an elk carcass to us.

Naturally, you might be inclined to think that we have our winter made, and we are now enjoy elk steaks every night. Not on your nelly. First the meat must be aged. Apparently, the process of aging used to be a common one. However, aged meat in any butchers shop would be pricy, since it reduces the water content of the meat and the time it takes sends the price per pound soaring. Such unfortunate consequence have forced the practice out of the mainstream meat market.

The purpose for aging is simple. It allows the natural enzymes in the meat to break down the tough connective tissues, thus rendering a much more tender cut.

We have our elk hung in a cabin on the ranch.
The ideal temperature for aging meat is between 36 degrees and freezing. Freezing and below, the meat freezes. Above 36 degrees, you run the risk of the meat spoiling. You can see we had to allow our cabin, which has no central heating, warm up a bit. So we put a small space heater in there.

We then hung the meat, shutting the curtains and have left it for close to two weeks now. It will take it between three weeks and a month to get tender.

After that time, the outer layer of the meat will be removed and discarded and we will be left with tender , flavorsome elk cuts.

I'll let you all know how they taste.