It is officially fall, and it feels like it here in Montana. I love it! The temperatures are starting to cool off a bit, the leaves are entering their next phase, the days are shorter (not my favorite aspect of the season…but we adapt), and the bull elk are bugling. Roy has been out hunting, but no success yet. He’s feeling pressure to get at least one this year as our supply is quickly dwindling. I was trying to reassure him that it is okay if he doesn’t get one, we’ll be fine. But I don’t think it helped when I told him we’ll just have to eat more vegetarian meals each week.
Well, I know it didn’t help…he explicitly told me, “That’s not helping, Linnea..”
I went out with him for a few days last week. We hiked in about 5-6 miles to set up camp. Although I was hoping he would get one, I couldn’t help but think that would mean packing out an elk for at least 6 miles…and that would only be one trip. It would take repeated trips in and out.. But, you just have to shove those thoughts aside knowing that it would be completely worth it!
Unfortunately, we didn’t even see one that trip. He’s headed out again this evening (to a different and closer!!! spot), so maybe my next post will have some good news!
Moving along to today’s meal… Before fall turns to winter and we have to put the grill away for a few months, I wanted to include one of our staple burger recipes from this summer/fall. It is a mushroom and swiss burger, though, so I think if you fry, broil, or use a foreman type grill inside, it would make a great winter burger, too!
- 1 pound ground elk meat (or ground deer, antelope, beef)
- 1 Tbsp Worcestershire sauce
- ¾ tsp ground black pepper
- 1 tsp salt
- 1 tsp onion powder
- ¼ tsp white pepper
- ¼ tsp cayenne pepper
- Sautéed crimini mushrooms
- Caramelized sweet onions
- Swiss cheese
- Toasted buns
- Optional: lettuce, tomatoes, mustard, ketchup, etc.
- Mix meat with spices and let sit for at least ½ an hour.
- Form into patties and place on hot grill.
- Flip burgers ~3 times while cooking (flipping them early helps keep the meat from sticking to the grill).
- While burgers are cooking, sauté mushrooms in olive oil (and a bit of butter if you like!) until crispy on the outside. Cook the onions in a separate pan until caramelized.
- When burgers are just about done, top with swiss cheese until melted. Transfer to your own plate and top burgers with a pile of mushrooms and onions (and any other toppings you prefer).