-=> Quoting Michael Loo to Jim Weller <=-

 ML> I've made the occasional cherry sauce, mostly for duck.

That's a wonderful combination.

 > Speaking of game, Ray used his fourth tag last week. He already
 > had one mule deer, one whitetail deer and a moose and now he has
 > bagged an elk

 ML> Are the tags cross-specific, with a
 ML> mix and match, or is it one of a kind
 ML> per customer?

You have to get a general hunting licence and then purchase a tag for
each species of big game and hope you come across the right one. He
bought and used four. He skipped bear as  he's not fussy about the
taste and skipped both mountain sheep and antelope as they don't
live in his part of the province.

 ML. If one had a gigantic family, would 4 meese be a possibility?

Absolutely. You need four people over the age of 18 who have all
taken a gun safety course and have a clean criminal record so as to
obtain a PAL (Possession and Firearms Acquisition License), then a
hunting licence and finally buy a moose tag.

It was simpler when I was young. I only had to be 16. I took a
hunter safety course in high school that covered not only gun
safety but some first aid, map reading, using a compass and an
overview of game seasons and limits, with a brief mention about
trespassing and what you couldn't do inside preserves and parks.
Then I was eligible for a general gun carrying and hunting licence
that allowed for small game, upland birds, waterfowl and one deer
per year. There was no criminal background check required back then
unless you wanted a permit for a hand gun, which I didn't.

 JW>       Title: Elk Tenderloin with Brandy Mustard Sauce
 JW>   Recipe By: El Charro Cafe, Tucson, Arizona

 ML> Funny, I didn't think of Arizona as elk territory, mule deer
 ML> maybe. Of course, I didn't see that as an El Charro kind of
 ML> dish, either.

Elk live in the Rocky Mountains from Alberta and B.C. all the way
down to northern Arizona and New Mexico.

They claim to make it in their cookbook.

 ML> Pour salt over one side of the steak until 
 ML> it is completely covered. Place steak, salt 
 ML> side down, on the hot embers. Cook 25 min. 

 ML> Fireplace sirloin
 ML> 2 in thick sirloin steak - usually 3 to 4 lb
 ML> Pour salt over one side of the steak until it is completely
 ML> covered. Place steak, salt side down, on the hot embers. Cook
 ML> 25 min  .. ML> Salt the uncooked side of the steak and place,
 ML> salt side down, on the embers. Cook about 20 min if you like it
 ML> rare ... Remove steak from embers, brush off remaining salt

An interesting treatment suitable for campers outdoors. All they
need is a flat rock. Some people claim to cook meat directly on hot
coals but I haven't tried that and can't recommend it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roughin' It Steak
 Categories: Australian, Camping, Grill, Steak
      Yield: 1 Serving
 
           Good piece of steak, 1 1/2"
           Thick
           Spoonful of Worcestershire
           Sauce
           Couple of pinches of pepper
           Couple of pinches of salt
           Spoonful of margarine
 
  Mix salt, pepper, Worcestershire sauce and margarine together and coat
  steak.
  
  Wake a few good shovelfuls of coals and form a flat bed several inches
  thick. Place steaks on coals and grill until juice flows from meat.
  Lift steak, freshen coals, and cook other side.
  
  Serve when done the way you like it.

  From: Kevin Jcjd Symons

MMMMM
        
Frankly I don't see Kevin as a bush cook.

                

Cheers

Jim


... Why is there no mouse flavoured cat food?

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