"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

River Elk (tastes best when on a river trip!) Recipe

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This recipe for River Elk (tastes best when on a river trip!), by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Mountz
Added: Thursday, May 14, 2009


3-4 lbs venison (or beef or chicken - enough for 2 nights)
Worcestershire - maybe 1/2 cup
Teriyaki - a cup or so
Italian Salad Dressing( good quality) - around a cup
Fresh Garlic
Garlic Powder (I like Garlic)
Hot Sauce (you decide how many dashes)
Salsa - 1/4 or 1/2 cup

Take a tenderizing hammer to the meat (not for chicken).
Place meat in a container that has a snap-lid - ziploc will work.
Add ingredients - use what sounds good to you and in quantities that seem reasonable.
Add others.
Shake well.
I make this the night before we launch, so it's close to 24 hours in the marinade, it's even
better the 2nd night!
Whenever grilling game, do it hot, fast, and please not overdone!
People tend to over-eat this recipe, so you get to decide how many it feeds.
Be sure and save enough for the next night-it's a long way back to town!

Personal Notes:
Personal Notes:
From Conor McCauley's Special Friend and River Guide




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