Jerrys Italian Elk Or Beef Food

ITALIAN BEEF OR ITALIAN VENISON (SHERIE'S STYLE)

Steps:

• I use venison of course, but you can use 4 lbs boneless beef roast as well.
• Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
• Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
• Shred meat periodically to maximize flavor, otherwise shred prior to serving.
• Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
• Excellent for buffet style dinners. Delish!

JERRY'S "ITALIAN" ELK (OR BEEF)

Steps:

• Mix dry seasonings together along with a dash of Lowry's seasoned salt (optional). Take half the seasoning mixture and rub into meat and let stand for about 30 minute.
• Pour half the bouillon into bottom of roasting pan and brown meat at 450 for 10-15 minutes each side. If using elk meat pieces I only do it for about 5 minutes each side since they are considerably smaller than a rump roast. After the initial browning take the meat and place it on a meat rack. Pour the rest of the seasoning and bouillon over the meat. Cover and bake UP TO 3 hrs, at 350. The cooking time can vary (I start checking the meat after 1-1/2 hours). If using Elk pieces, cut baking time down accordingly (meat should be cooked with a little pink but no red showing).
• To make the peppers brown the slices in butter adding 1 tablespoon of water, cover and steam appx. 20 minute on VERY low heat.
• After meat cools, slice thinly, put in pot or back in roaster with juice and add peppers and cover. Reheat at low temperature until hot. I often freeze or make this a day or more ahead of time. Add more bouillon if more juice is needed.
• Serve on French bread rolls or Italian bread. Dip bread into juice before adding meat and peppers.
• Tips: Watching to not overcook the meat - even if overcooked it is somewhat forgiving because the meat is in the seasoned broth. I personally prefer to make it ahead and they warm it at a later date. The meat seems to pick up more of the seasoning flavors.

JERRY'S ITALIAN LETTUCE SALAD

Steps:

• Tear romaine lettuce into bite sized pieces and put in large bowl.
• Set aside.
• Combine olive oil, vinegar, dijon mustard, and garlic.
• Drizzle over salad and toss.
• Add thin sliced onion, pimento, and quartered artichoke hearts.
• Sprinkle parmesan and bread crumbs over salad evenly and toss all ingredients until evenly mixed.
• Refrigerate up to 2 hours before using.