by Linda Marrone
"Though no one can go back and make a new start, anyone can start from now and make a brand new end." - Carl Bard
That little saying was on the screen of the computer I'm typing my column on. It certainly gives you something to think about. Before the weather gets so nice and everyone starts thinking barbecue, I thought I'd share some game recipes with you.
Every year, Ralph gets invited to a game feed with about 50 other guys. It's a potluck of sorts with everyone bringing his signature dish or his best dish with whatever he happens to bag or catch for the season.
For the past two years, Ralph has been going over to Steve Hartman's house on the afternoon of the feed and they prepare Elk Marsala. Some of the other dishes that are served at the feed are sauteed abalone, duck livers wrapped with bacon, chukar legs and salmon sashimi. It's a day of male bonding and probably an exchange of a tall tale or two.
I make a batch of elk mincemeat cookies and send those with Ralph. I usually bum some elk from anyone I know who was lucky enough to get one and can my 10 quart jars before Thanksgiving so I have enough to last me a year, with a few jars to give away.
If elk is not your thing, you can substitute chicken just fine in this recipe. This recipe won't have exact amounts because it is a guideline.
Elk Marsala
4 to 6 elk steaks, pounded
Flour for dredging
Salt and pepper
Sliced mushrooms
Chopped shallots
Butter for sauteeing
Chicken stock and marsala wine
Chopped parsley
Pound steaks fairly thinly; dredge in flour that has been salted and peppered. Melt butter in pan, add steaks. Cook quickly over high heat until done, remove from heat, add mushrooms and shallots, and pour in marsala wine, making sure it catches the flame and flares up. Deglaze pan; add chicken stock and reduce. Pour finished sauce over steaks and sprinkle with chopped parsley.
Mincemeat Cookies
1Ú2 cup shortening
1Ú2 cup butter or margarine
2 eggs
1 tsp. vanilla
3Ú4 cup sugar
3Ú4 cup brown sugar
21Ú4 cup flour
1 tsp. baking soda
1 cup elk mincemeat
1 cup chopped pecans
Beat shortening and butter until softened and blended. Add eggs, sugar and vanilla. Beat in flour and soda. Stir in mincemeat and pecans. Bake in preheated oven 375 F for 10 minutes, or until edges are golden.
Linda Marrone has lived in Carson City since 1973, and with her husband, Ralph, formerly operated Marrone's Restaurant in Carson City and Somethin's Cookin' Catering.
