It was a pretty good year. Christmas, to me, is much more about giving than receiving. But it’s more fun to talk about the things you’ve received. The most notable things I got:
- A reciprocating saw
- A remote control Zamboni (the Canucks are my second team, and my wife couldn’t find the Maple Leafs)
- A bag of lead-free ammo (if you’re going to shoot someone, no sense wrecking the environment while you do it…)
- Several pieces of All-Clad Stainless cookware (the good stuff, for those of us too lazy to clean copper)
- An Amazon.com gift card from a co-blogger who’s more on the ball than I am with this whole holiday shopping thing.
All-in-all, a very good year.
December 26th, 2006
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Holiday |
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On Sunday, I prepared an elk roast that my father-in-law had from a hunting trip. It was a big hit, so I figured I’d share the technique (much of it plagiarized shamelessly from Good Eats).
It’s not exactly difficult, but it does require some work, and there are quite a few steps. I’d suggest reading all the way through before trying it, just so you have a feel for what needs to be done. It’s going to sound like a lot more work than it actually is. I’d still rather do this than, say, make a pie from scratch.
You need:
- A roast (which can be any red meat, including elk, but also beef, venison, etc.).
- Aromatic Vegetables (at least celery, onions, and carrots, but I also use green onions, garlic, and shallots)
- Bay leaves (optional)
- Salt (preferably kosher), pepper, and garlic powder
- Flour (for slurry)
- Red wine (1/2 cup to 1 cup)
- Beef stock (2 cups to 1 qt) — the stuff that comes in a cardboard box works great
- Canola or vegetable oil
- A skillet or saute pan large enough for the roast
- A roasting pan large enough for the roast
- A probe thermometer (optional, but exceptionally helpful)
December 26th, 2006
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Food & Cooking |
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