MISSOULA, Mont.—Through the ages, many cultures developed special rituals meant to bring good luck to hunters. For today’s elk hunter, no sendoff conveys best wishes and confidence like The New Elk Hunter’s Cookbook and Meat Care Guide from the Rocky Mountain Elk Foundation.

The 292-page book is a collection of favorite recipes from members of the habitat conservation organization, which has conserved more than 5.6 million acres for elk and other wildlife.

Different versions of elk chili, stew, roast, steak, stroganoff, meat loaf and casseroles are included along with many unique and wonderful recipes such as:

Elk Henley in Puffed Pastry1 stick butter (1/2 cup)
2 pounds elk meat, cut into 1-inch cubes
4 slices bacon, diced
2 large onions, chunked
1 pound fresh mushrooms, sliced
3 tablespoons flour
1 cup port wine
6 juniper berries
1 can beef broth
1 teaspoon thyme
salt and pepper to taste
1 sheet puffed pastry
1 egg
1 tablespoon water

Melt butter in deep skillet. Add elk meat a few pieces at a time and brown. Remove from pan and set aside. Fry bacon until crisp. Set aside with elk. Add onions and mushrooms to pan and cook until golden brown. Stir in flour. Add port, juniper berries, broth and thyme. Bring to a boil. Add elk and bacon and simmer for about 30 minutes. With a slotted spoon, place elk in a greased, deep-sided casserole dish. Continue cooking sauce on medium heat until sauce thickens. Salt and pepper to taste. Pour sauce over elk. Roll out pastry to fit casserole dish and place atop meat mixture. Glaze with an egg glaze, made by beating an egg with tablespoon water. Bake at 400 degrees until crust is golden brown. Allow to cool for 5-10 minutes before serving.

The Elk Foundation cookbook also includes tips on caring for elk meat from field to freezer, aging instructions, essays on enjoying the bounty of a successful hunt, and recipes for various other game and meats plus everything from salads to desserts.

The New Elk Hunter’s Cookbook and Meat Care Guide is $19.95 plus shipping (next-day delivery is available). Order online at www.rmef.org. From the homepage, click “Shop Elk Country,” then “Elk Country Trading Post,” then “Books.”

There are a lot of great energy foods and bars on the market today. But, with the economy being so tough, we are all looking for ways to save-a-buck! So, I thought that this is one way.

Energy Bars- Unbaked Recipe
1 cup rolled oats
1/2 cup wheat germ
1/2 cup oat bran
1/2 cup vanilla protein powder
1 cup crunchy peanut butter
1 cup raisins or dried fruit and chopped
1 cup chocolate chips
1 cup light Karo syrup
Mix it all well. Freeze in bar shapes

Fruity Nut Chocolate Bar
Equal measures of the following (approximately 1/4 Cup each):
Dried Cranberries
Navitas Goji Berries
Navitas Cacao
Peanuts
Manitoba Harvest Hemp Seed Nut
Manitoba Harvest Hemp Seed Butter
Honey

I put the first 4 ingredients in the blender, and twirled it around for about two minutes, until it was all in fairly fine pieces (rice sized or smaller).  I then drizzled the honey in slowly.  When the ingredients stick together, scoop them out and put on a sheet of waxed paper.  I then folded the paper over it and spread it out until it was about 1/4″ thick.   I did taste it at this point, and was happy with the taste.  Not to sweet, and you could definitely pick up a nice chocolate flavor.  The Hemp Seed Butter and Honey held it together nicely. Put in refrigerator for at least 1 hour before slicing.

Granola Nut Protein Bar Recipe
2-1/2 cups natural peanut butter
2 cups honey
2-1/4 cups protein powder
3 cups uncooked oatmeal
1/2 cup chopped walnuts
1/2 cup raisins
1/4 cup wheat bran

In a double boiler, warm the peanut butter and honey to a smooth consistency. This step can be done in the microwave as well–just heat both ingredients for 70 to 90 seconds. In a mixing bowl, stir together all remaining dry ingredients. Pour in the peanut-butter mixture and stir until completely combined. Spread uniformly into a brownie pan. Slice into 12 to 16 pieces, and then wrap each piece in plastic wrap.

Oatmeal Maple Breakfast Bar
1 Cup Oatmeal
1/4 Cup Raisins
1/8 Cup Hemp Seed Nut Butter
1/8 Cup Maple Syrup
1/8 Cup of Cashews
1/8 Cup Honey

Mix dry ingredients in blender until mixed and in smaller pieces.  Add Maple Syrup and Honey and mix until everything sticks together and is ‘clumpy’.  Scoop out onto wax paper, and shape into a 1/4″ thick slab.  Put a thin layer of oatmeal onto a baking sheet, and then put the slab on top (prevents sticking, and gives the bars a crunchier layer. Bake at 250F for 45 minutes.  Cool completely before cutting.

Pineapple-Cranberry-Strawberry-Almond Bar
1/4 Cup of each of dehydrated strawberries and pineapple
1/4 Cup Almonds
1/4 Cup Honey
1/8 Cup Hemp Seed Nuts
1/8 Hemp Seed Butter

Mix all dry ingredients in blender until everything is broken into small pieces.  Add the Hemp Seed butter and Honey, mix until ingredients stick together.  When the ingredients are stuck together, scoop them out and put on a sheet of waxed paper.  I then folded the paper over it and spread it out until it was about 1/4″ thick. Put in refrigerator for at least 1 hour before slicing.

Feel free to post any recipes that you would like to share with others!

Did I mention, that all of these great recipes are from Leesa over at 4 All Outdoors?!

I found this useful little recipe that I found on BowCast. They are a great little pick me up when you need one on the mountain. They don’t require any special storage.  It doesn’t matter if they get mashed.  They are not that bad for you and best of all they taste great and are less filling…Wait, isn’t that a beer?  

But it is approximately:

• 3 cups powdered milk
• 1/2 cup ground flax seed
• 1/2 cup ground wheat germ
• 1 cup old fashioned oats
• 1-1 1/2 cups peanut butter
• 1-1 1/2 cups honey

 Read the full article here.