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Doug Midgett
University of Iowa
Iowa City, Iowa
Elk-kibob
Ingredients:
Elk meat, cubed
about 1 quart Mushroom caps
Tomato juice, 2 cups
Green pepper, cut in squares
Liquid smoke, 1/2 tspn
1 Onion, cubed
Vinegar,
1 cup Cherry tomatoes
Prepared mustard
1 cup Pineapple cubed
Sugar, 2 teaspoons
Salt, 2 teaspoons
Pepper, 1 teaspoon
Preparation:
Shoot elk. Field dress. Drag back to the pickup, taking care not to get too much dirt in the body cavity (this will be accomplished under the influence of a major hangover, the result of last evening's celebratory kill ritual). Drive back to town, stopping at Trixi's for more celebration and bragging. Hang to season in garage (wife's car parks on street). Butcher; yielding steaks, roasts, hamburger, etc. Or, have someone do all of this for you.
Interlude
The following summer, mix tomato juice, liquid smoke, vinegar and spices. Put meat in dish and cover with marinade. Marinate for a couple of hours in cooler (remove enough beer to accommodate meat).
Go fishing.
Alternate
meat, vegetables and fruit on skewers.
Grill over campfire embers 10-15 minutes, turning often and basting.
Consume
with potatoes that have been foil wrapped and buried in the fire.
Wine: Red or your choice, lots of it.