Solo Elk Hunt with Recipe

Randy tells of one of his solo elk hunts, NNW behind our home, which abuts the National Forest Service ground. He details his processing process, with the added bonus of Cathy’s corned wild game recipe, below. Photos are not of this particular hunt as there aren’t photos of his solo hunts. Taken from Cathy’s stock pile of personal photos. CORNED WILD GAME via Cathy Selby’s Kitchen: The Real Gunsmith’s Wife This is a combination of several recipes that I found for corned wild game. In a saucepan combine ½ cup brown sugar and 8 Tablespoons Morton Tender Quick. 2 cups water. Stir and bring to a boil. Stir until dissolved. Cool to room temperature. Add: 1 teaspoon minced garlic 1 teaspoon paprika 1 teaspoon ground black pepper 4 Tablespoons pickling mix. 2 teaspoons ground red pepper flakes 1 teaspoon fennel seed 3 bay leaves, crushed 2 quarts water [+ or -, enough to cover meat fully]. Stir well. 3-5lbs. deer, elk or antelope, sheep, moose, buffalo…you get the idea…roast or heart well-trimmed. Place roasts in LARGE GLASS jar or container [never plastic, ceramic or metal] and pour brining solution over to cover. Place lid or plastic wrap over container. Place in refrigerator. The recipes I used to combine for this mixture said anywhere from 5 days to 12 days, one even said 21 days. I went with the 12 days. In the meantime, every other day turn the roast[s] or heart. Do not use plastic or metal utensils. I used a large wooden spoon. For heart, which is denser, two full weeks works best. When ready to remove from the brine, drain the brine from the meat. Rinse well. If you are going to freeze to cook later, pat dry, wrap and freeze. I have a LARGE glass container, that was a 36-volt battery container, so it is square sided. It fits well in the back of the fridge. I have had up to 5 large roasts in it at a time. That makes for hard turning so I just reach in and turn by hand. For cooking: Slow cooker on low for 6 to 8 hours. Add a touch of brown sugar to the top of roast if desired, a bit of your favorite seasonings. Add, as desired: Cubed potatoes, carrots, celery, onion and/or cabbage, seasoned and added to roast. The meat is quite red even after cooking, that is normal. ENJOY! It is fantastic!! Even the veggies have a different and great flavor! Follow us on Rumble: https://rumble.com/v7d5q4s-solo-elk-h... Support The Real Gunsmith’s Wife, Cathy, if you feel so inclined. And thanks, if you do! https://www.buymeacoffee.com/cathyselby https://www.randyscustomrifles.com Support us on Patreon,   / therealgunsmith   for at least 48 exclusive videos by Randy, as well as photography, artography, articles and items of interest that we like to share with our Patrons. We truly appreciate the support of our Patrons.