• April

    • Broccolli
    • Lettuce
    • Rhubarb
    • Zucchini
  • May

    • Asparagus
    • Fiddle heads
    • Green peppers
    • Lettuce
    • Rhubarb
    • Spinach
    • Zucchini
  • June

    • Asparagus
    • Beets
    • Carrots
    • Cherries
    • English peas
    • Green peppers
    • Lettuce
    • New potatoes
    • Radishes
    • Spinach
  • July

    • Apricots
    • Blackberries
    • Blueberries
    • Carrots
    • Cherries
    • Field Tomatoes
    • Green Peppers
    • Lettuce
    • Peaches
    • Peas
    • Plums
    • Raspberries
    • Spinach
    • Strawberries
    • Sweet Onions
  • August

    • Anjou pears
    • Apples
    • Barlett pears
    • Blueberries
    • Broccoli
    • Carrots
    • Cauliflower
    • Cherries
    • Corn
    • Green beans
    • Hot peppers
    • Melons
    • Nectarines
    • Peaches
    • Peas
    • Plums
    • Sweet peppers
    • Yellow beans

Seasons & Recipes

WAPITI NEWBURG

WAPITI NEWBURG

INGREDIENTS:
3/4 cup half and half
3/4 cup milk
1 cup elk gravy
8 ounces fresh portabella or button mushrooms
1/4 cup butter
1/4 teaspoon curry powder
1/8 tsp. white pepper
2 egg yolks, slightly beaten
2 cups cut-up cooked WAPITI WAYS SIRLOIN TIP ROAST [ 1 inch squares]
2 tbsp. cream sherry [dry]
1 tbsp. diced pimiento
Baked patty shells or hot buttered toast points

DIRECTIONS:

TO PREPARE the WAPITI WAYS SIRLOIN TIP ROAST:
  On the day before Mothers’ Day , BBQ a 2 to 2 1/2 lb. Elk Roast, on medium
heat on the BBQ, for 6 minutes each, on each of the 6 sides of the Roast.
Remove the roast, double-wrap tightly in tinfoil, and place in bottom
of the refrigerator, to cool overnight. In the morning, open the tinfoil and drain
the elk gravy, into a measuring cup, then cube the meat into 1 inch cubes.

TO PREPARE the WAPITI NEWBURG :
  In a small mixing bowl, blend the half and half, the milk, and the elk gravy
and set aside. In a medium skillet, cook and stir the mushrooms in butter, until just
tender. Stir in the gravy mixture, seasoned salt, curry powder and white pepper.
Cook over medium heat, stirring constantly, until thickened and bubbly [ about
6-8 minutes]. Remove from heat. Stir a small amount of the hot mixture into
the egg yolks. Pour and stir the resulting egg mixture, back into the skillet.
Cook over low heat for 5 minutes or until very hot, then add the cubed elk,
the sherry, and the pimiento, and stir constantly over low heat until just heated
through. Serve in patty shells or over and with , buttered toast points.