OUTBOUND CULINARY
A lesson in Patience by Chef Shelly Meyer
This bow season, I took a position as Camp Chef for 5 weeks where the bulls are big, and the hunt is equally as hefty. Elk hunting is a lesson on its own. Foremost, in patience. I mean, no wild animal stands exactly where you want them. Speaking as a non-bow hunter, it seems to be a whole other gambit from rifle. To stalk close enough for a clean bow shot must be one of the most arduous and exciting elements. To ensure you’re not scented or heard while climbing treacherous terrain. The gear you use is vital, but truly you can really build up an appetite, right?
Whether it's bow or rifle season, I have the perfect solution for pack lunches. My family started using our elk roasts for making tortilla roll-ups for hunting and camping. They come together easily, don’t get smashed in your pack, and fortify your energy so you can continue the hunt. This recipe relies on a little planning and patience – just like hunting – and the payout is well worth the wait.
Chef Shelly’s Ginger Brined & Smoked Elk Roast Ingredients:
2 lb Elk Roast (or venison)
4 cups (32 oz) – Ginger Beer (or ginger ale)
3 TB Sea Salt (or Kosher)
1 Bay Leaf
5 Cloves Garlic, minced
1 TB Fresh Ginger, minced
Directions:
1. Bring 1 part ginger beer to a simmer. Keep others in the cold fridge.
2. Add seasonings & ingredients to simmering liquid. Stir & Cover. Then turn on heat & steep for 30 minutes.
3. Meanwhile, butcher twine the roast together to form an equally taut roast. (Optional but makes for even cooking and easier slicing.)
4. After 30 minutes, add remaining COLD ginger beer to cooled steeped ingredients and stir.
5. OPTIONAL - Using an injector, tilt the pan, fill injector with liquid only. Inject the tied roast in several locations & depths.
6. Submerge the tied roast in remaining brine. Refrigerate for 6-8 hours or preferably overnight. (Turn several times if not completely submerged.)
7. Remove from brine, discard brine, and let roast drain on a wire rack over a plate or towel while heating pellet smoker to 350F.
8. Pat roast dry. Season outside with more Montana Flavor Steak Seasoning. This develops a flavorful crust. Place a high-heat leave-in thermometer into the center of the roast.
9. Smoke for 1.5 hours or until center reaches 125F. Let cool to room temp for 30 minutes, whereby carryover cooking will rise to approximately 130-135F.
10. Cover and chill in fridge for several hours or overnight. Remove the twine, thin slice for sandwiches, roll-ups, etc.
Add a little Russian Dressing made with mayo/ketchup/horseradish/s&p/Worcestershire; shredded cheese and soft lettuce for hunting. But Romaine adds the perfect crunch factor if silence is not on the menu. Enjoy!
NOTE: Brining technique tenderizes plus adds moisture to dry and lean cuts of meat.
Author: Chef Shelly Meyer
Chef Shelly Meyer is a Private Chef, Host & Executive Producer of Shelly’s Game Kitchen with 4 seasons currently airing on CarbonTV & Roku, Entrepreneur, and Co-Founder of Montana Flavor Seasonings with her son, Hunter. Founder of Outbound Culinary, the Map for Camp Hospitality.
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