"Peppermint Patootie" <[email protected]> wrote in message
>I have two dishes cooking which will provide the base for dinners and
> lunches for me this week.
> The first is Antelope Swiss Steak. I have a Texas antelope chuck steak
> (bone in) which I defrosted this afternoon in cold water. I had to cut
> it into four pieces so I could fit it in my cast iron dutch oven. I
> seared the meat on all sides in a little bacon fat in the heavy dutch
> oven, then removed it and sauteed two large red onions, sliced in thin
> half slices. As that cooked I added three good sized cloves of garlic,
> smashed and minced. When the onions had lost some of their crispness, I
> poured in a small glug (two Tablespoons?) of red wine vinegar (since I
> don't cook with wine), and buried the seared steak pieces in the
> vegetation. Finally, I added one can (14oz?) of Pinecone tomatoes, the
> tomatoes rough chopped before adding them with their juice on top of the
> lot. A small glug of water just to make sure there was enough moisture,
> then put on the heavy lid. Once I heard it was going well, I dropped
> the flame down under it and plan to cook it slowly for 2-3 hours.
> Once that was on its way, I started the second dish.
> This is inspired by a casserole we ate when I was growing up, but that
> involved a lot of macaroni and little veg, plus regular grain fed ground
> beef. Mine I think I will call Peppered Elk with Cheesy Goodness. ;-)
> In a cast iron frying pan, I browned about a pound of ground elk in some
> bacon fat, breaking it up into smaller bits as it cooked. Removed meat
> from pan, put in some more fat, and sauteed a large yellow onion,
> chopped roughly. As that started to become transparent I smashed and
> minced two gloves of garlic and added them. Then I took three bell
> peppers, one green, one yellow, and one red, and chopped them about the
> same dimensions as the onion (.5 inch on a side maybe?). (All right, I
> confess. The *first* thing I did was chop the peppers.) I sauteed the
> lot together, adding some salt and pepper. Finally I pinched back a
> couple of basil plants I have growing, chopped the leaves (about 3
> Tablespoons total?) and added them. Turned off the fire.
> In a pyrex casserole I assembled the dish. In the bottom I put the
> veggie mixture. On top of that I spread a 16 ounce container of full
> fat cottage cheese. Then I sprinkled liberally some Trader Joe's Quatre
> Formaggio shredded Italian cheese. The browned elk went on top of that,
> and more shredded cheese went on top. It's now in a 325F oven, and I'll
> check it at 45 minutes to see if it needs more.
> Have I mentioned that I love to cook? :-)
> Priscilla, T2
Sure sounds good.