Water

Salt to taste

Thyme (optional)

First stuff the meat before roasting: make stuffing of bread crumbs browned; season stuffing with butter,

salt, onions (grated) pork or ham chopped fine. When it is put into the oven, baste well with butter or lard until done. Two hours are sufficient, with a hot fire, to cook this roast. To make your gravy, brown a

tablespoonful of flour in your pan from which you take the roast, add a little water, stir with spoon slowly

until well done You can make your gravy thick by the use of a very little water. If you do not like onions,

use a little green or dry thyme. 

From What Mrs. Fisher Knows About Old Southern Cooking, by Mrs. Abby Fisher, 1888.

6 (6-ounce) elk loin medallions

1/2 cup molasses

For the Sonoran Spice: In food processor, grind peppercorns and star anise until completely powdered. Add cumin seed and chamomile; grind until smooth and then add remaining ingredients. Set aside

For the Five Onion Polenta: Sauté onions in a very hot and dry pan, set aside. In a sauce pot, bring milk to a boil, stir in polenta and cook for 6 minutes, until very thick. Add sautéed onions, salt, and pepper. Line a sheet pan with plastic wrap; spread the polenta on the pan and level it (bang the pan to settle it, if necessary). Cool, then cut into triangle portions. Set aside.

For the Sage Blackberry Roasted Shallot Compote: Saute the shallots until soft, but not burned. In a saucepot, sauté bacon until lightly brown. Add liqueur and deglaze the pan. Add all remaining ingredients, except the cornstarch and water. Heat to 180 degrees. Mix the cornstarch and water to form a slurry. Add slurry to thicken mixture, stirring very lightly so the blackberries don’t break up. Compote should be chunky, not smooth. Set aside.To prepare the Elk: Coat the elk with the molasses. Dredge in sonoran spice and place in a very hot cast iron skillet. Sear elk on both sides until dark in color. Place in a preheated 300 degree oven for 8 to 10 minutes or until desired internal temperature is met. Place elk on polenta pieces and top with the compote

Best of the Best from Texas1 pound ground elk

Combine ground elk, bread crumbs and onion powder. Mix well, and press into pie shell. Remove sausages from casings, mash, and spread evenly over meat mixture, leaving 1/2-inch edge. Bake at 350 degrees F for 30 minutes. Remove from oven.

Peel and slice tomatoes. Halve each slice and arrange around edge of pie. Sprinkle tomatoes with grated cheese. Arrange chile peppers spoke-fashion, inside circle of tomatoes. Return to oven at 350 degrees F, for 10 minutes more. Serve hot. Number of servings not given.

Venison Bigos

In a Dutch oven, fry the bacon until crisp, then remove and drain, leaving grease in pan. Saute onion and mushrooms in drippings until softened, then remove and drain them. Pour off all but 1/4 cup of drippings. Brown the meats. Add the bacon, onions, mushrooms, and remaining ingredients, except sauerkraut. Bring to a simmer, stirring. Cover and simmer for 2 hours. Add drained sauerkraut and simmer 20 more minutes