Wyoming Wildlife magazine - 29
elk sauerbraten
Ingredients
3 cups elk broth
1 cup dry red wine
1 cup red wine vinegar
2 large onions, cut into large chunks
5 cloves garlic; 3 crushed, 2 chopped
10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 teaspoon juniper berries
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1 3-to-4-pound boneless elk roast
Kosher salt
2 tablespoons extra-virgin olive oil
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tablespoons all-purpose flour
Freshly ground pepper
Spaetzle, for serving
Directions
day, and I'll eat the pretzels for breakfast. I
lay down for bed under the gaze of a great
animal skull, as so many Wyomingites do.
It lights the room, reflecting the snow and
ice outside. I recall the scene of the massive
herd of elk in the snow, their breath making
a mist around them, adding to the sense of
their separate orbit. I crawl out of bed and
walk over to the elk skull. Shot, beheaded,
eaten, bleached, mounted and hung in my
shabby apartment, in a bad part of town,
its presence still demands I approach with
humility and simplicity. I stare at it as the
moon and stars make their way across the
sky, wondering about all those lives, out
there, in the wild.
- Kate O'Hara is a writer and artist based in Casper.
1. Combine 2 cups broth, wine, vinegar, one chopped onion, crushed garlic,
thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium
saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to
room temperature. Place the elk in a large, resealable plastic bag and pour in
the marinade. Seal the bag and refrigerate for two to three days, turning daily.
2. Preheat the oven to 350°. Remove the meat from the marinade and pat
dry; season with salt. Strain the marinade, discarding the solids. Heat a large
ovenproof pot over medium heat and add the olive oil. Add the meat and
brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots,
celery and the remaining onion to the pot and cook until slightly softened, 5
minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute.
Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade
and the remaining 1 cup broth and bring to a simmer. Return the meat to the
pot, cover and cook in the oven until tender, 2 hours 30 minutes.
3. Remove the meat and transfer to a plate. Bring the sauce to a simmer
over medium heat until thickened. Slice thinly and serve with spaetzle, the
vegetables and sauce.
- Kate O'Hara
Wyoming Wildlife | 29
Wyoming Wildlife magazine
Table of Contents for the Digital Edition of Wyoming Wildlife magazine
Table of contents
Cover
From the director
A couple pennies
Letters to the editor
Opening shot
News
Project profiles
Ask Game and Fish
Case files
In the Field
The terrestrial extra
Elk and Elke
Earrings with info
Still in Love
Wild country dispatch
Wyoming Wildlife magazine - Cover
Wyoming Wildlife magazine - From the director
Wyoming Wildlife magazine - Table of contents
Wyoming Wildlife magazine - A couple pennies
Wyoming Wildlife magazine - Letters to the editor
Wyoming Wildlife magazine - Opening shot
Wyoming Wildlife magazine - 7
Wyoming Wildlife magazine - News
Wyoming Wildlife magazine - 9
Wyoming Wildlife magazine - 10
Wyoming Wildlife magazine - 11
Wyoming Wildlife magazine - 12
Wyoming Wildlife magazine - Project profiles
Wyoming Wildlife magazine - Ask Game and Fish
Wyoming Wildlife magazine - Case files
Wyoming Wildlife magazine - In the Field
Wyoming Wildlife magazine - 17
Wyoming Wildlife magazine - The terrestrial extra
Wyoming Wildlife magazine - 19
Wyoming Wildlife magazine - 20
Wyoming Wildlife magazine - 21
Wyoming Wildlife magazine - 22
Wyoming Wildlife magazine - 23
Wyoming Wildlife magazine - Elk and Elke
Wyoming Wildlife magazine - 25
Wyoming Wildlife magazine - 26
Wyoming Wildlife magazine - 27
Wyoming Wildlife magazine - 28
Wyoming Wildlife magazine - 29
Wyoming Wildlife magazine - Earrings with info
Wyoming Wildlife magazine - 31
Wyoming Wildlife magazine - 32
Wyoming Wildlife magazine - 33
Wyoming Wildlife magazine - 34
Wyoming Wildlife magazine - 35
Wyoming Wildlife magazine - 36
Wyoming Wildlife magazine - 37
Wyoming Wildlife magazine - Still in Love
Wyoming Wildlife magazine - 39
Wyoming Wildlife magazine - 40
Wyoming Wildlife magazine - 41
Wyoming Wildlife magazine - 42
Wyoming Wildlife magazine - 43
Wyoming Wildlife magazine - 44
Wyoming Wildlife magazine - 45
Wyoming Wildlife magazine - Wild country dispatch
Wyoming Wildlife magazine - 47
Wyoming Wildlife magazine - 48
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