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.
During the summer, we try to avoid using the oven. Without an AC unit, it heats up the house way too much! Thankfully, living in Montana, we get lots of cool nights! As long as we plan, we can keep the house pretty cool if we just open all the windows at night and close everything up in the morning (and don’t use the oven all day). We figure if Jethro isn’t panting, it’s cool enough!
That leaves us eating cereal (usually just for breakfast), salads, wraps/sandwiches, and whatever we can throw on the grill. So we eat LOTS of burgers during the summer! (Warning: I’ll be posting several elk burger recipes in the next couple of months.)
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!
I could eat curries once a week (especially in the fall and winter). I’ve tried in the past, but then Roy gets burned out pretty quickly. So we go months and months without eating them. During this time, every time I open my spice drawer, I see the large bag of curry powder sitting there…far too full…
But it’s been awhile since we’ve eaten curry, so Roy was up for it again! Lucky for me!
I love that with curries, you can just throw a bunch of spices together in a pot and let it simmer. Then the outcome is tender meat with powerful, bold flavors.
I hope everybody had a nice Thanksgiving! We had a great time with Roy’s folks and our friend, Jill, along with a couple of doggies who laid by the table hoping some scraps would come their way…and they did.
The week leading up to Thanksgiving, Roy and I ate this antelope stew every single day. To state the obvious, we made A LOT of stew. It’s a good thing it was so tasty! Although, we will probably make a smaller batch next time or freeze half of it for an easy dinner in the future.
Elk roast may be my new favorite meat. I don’t think you can mess it up. You especially can’t go wrong if you take some leftover elk roast and make (these) shredded elk tacos!
I made a large elk roast, shredded all of it, and used part of it for an elk mole and the rest of it for these tacos.
We were boring/lazy and continued to use the taco meat for tacos, but if you want more variety, the leftover meat could be used for enchiladas,or maybe make some rice and beans and have burritos.
Since we’ve found new ways to use our ground bear meat instead of simply breakfast sausage patties (which ARE delicious…but since we still have half a freezer full of bear sausage, it’s nice to be able to use it in other recipes), I’ve been on an Italian recipe kick with it. (See how we make our bear sausage.)
Growing up, spaghetti with meat sauce was a Sunday staple in our household. It was quick, easy, delicious. So my Italian kick naturally gravitated toward something similar.
When I went to the store to buy the ingredients, peppers were on sale. Their bright colors drew me in, and I stocked up on red, yellow, and green peppers.
We are in the middle of hunting season here in Montana, and our freezer has been filled with a deer, antelope, and elk!
One thing I love about fall and winter is that it also equals hearty stew season! (At least here in Montana where we have cool and even frigid seasons!) The daylight hours are more precious and temperatures are below freezing, making it a perfect time to hunker down in the evenings, have a glass of wine, and make and enjoy some chili.
When I first told Roy that I was going to make us a sweet potato chili with some ground deer meat, I got the crinkled nose look from him. He was skeptical.