In one of my earlier posts, I mentioned that we were reunited with our meat supply, and I found out we still had a few elk roasts left. This may seem inconsequential to many, but if you’ve had elk roast, you’ll understand. It is the type of meat that you chew as slowly as possible to ensure that you enjoy every bit of flavor.
So when I saw we still had a few in the freezer, I decided I couldn’t wait…we were having elk roast sandwiches this week. And luckily for me, it even cooled down a bit (because elk roast sandwiches in 90 degree heat doesn’t sound like the best fit…).
We recently moved and were reunited with our entire meat supply! (It had been staying in one of our freezers at Roy’s parent’s house, and Roy would periodically restock our own Bozeman freezer.) So I was digging through the freezer and realized a few things. 1) I have been putting off cooking the ducks Roy got months ago (and now that it is summer, heavy-flavored ducks do not seem appetizing so I will continue to put them off for a couple more months). 2) We still have a few elk roasts!! 3) We still have a lot of meat in general. Since hunting season is only a couple of months away (and Roy just found out he drew some special tags meaning more chances for more meat), I should probably start cooking (with meat) even more!
Rainy, chilly days call for comfort food. It is technically spring (although it hasn’t really felt like it), so we weren’t feeling like a hearty stew. But a warm, toasted, cheesy, meat-and-veggie-filled sandwich? Yes, please!
Roy and I had a discussion about the title. I wanted to do a name-take on the classic Philly Cheese Steak sandwich. Originally I had Montana Cheese Steak Sandwich…but that didn’t have a nice ring to it. I kept throwing out different possibilities, but then Roy suggested since antelope are more prairie like creatures, why not Prairie Cheese Steak Sandwich. And so it is!