Rocky Mountain Stew Food

ROCKY MOUNTAIN OYSTER STEW

Steps:

• Preheat the oven to 350 degrees F.
• Remove outer membrane from the testicles and slice into 1-inch disks. Toss into flour, seasoned with salt and pepper, and shake of any excess. In a large oven proof skillet add canola oil and heat until it gets to the smoking point. Add garlic and onions and saute until cooked, tossing quickly so as not to burn the garlic. Remove from pan and set aside.
• In the same pan with the oil residue, add the butter and place the disks of the testicles, flat side down, into the hot skillet. Cook until golden brown on both sides. Add the wine, stir in tomato paste until well incorporated, then add back the sauteed onion and garlic mixture. As the dish cooks it will thicken because of the flour dusting on the testicles. Continue to cook on top of the range for about 15 minutes, then place the pan into the preheated oven for another 30 minutes or until testicles are tender. Remove from oven and adjust seasoning. Let rest for approximately 10 minutes so flavor enhances. Garnish with chopped herbs and crispy bread.

ROCKY MOUNTAIN STEW

Steps:

• In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
• Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
• Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.

ROCKY MOUNTAIN ELK STEW

Steps:

• Heat 2 tablespoons of the butter or oil in a large soup pot with a lid over medium-high heat. Salt the stew meat well, then dust in the flour. Brown the meat in batches, making sure they do not touch each other. Remove the meat to a bowl as it browns and reserve.
• When all the meat is nicely browned, add the remaining oil and the chopped onion. Stir well, and brown this well, too.
• While this is happening, put 2 of the roasted chiles into a blender with the stock and puree.
• Add the garlic and stir to combine. Return the meat to the pot, along with any juices that have collected in the bowl. Pour the contents of the blender into the pot. Crush the dried mushrooms in your hands and add to the pot. Fill the blender bowl again with water and pour that into the pot. Finally, add the beer. Bring all this to a simmer, add salt to taste, partially cover the pot, and let this cook gently.
• If you are using dried beans, wheat berries or barley and greens, now is the time to cook them. If you are using canned beans, wait.
• After about 2 hours, add the carrots and the sage, as well as the parsnip, if using. When they are tender, about 40 minutes or so later, add the remaining green chiles, and any of the other optional ingredients you happen to be using. Taste for salt and black pepper and serve.

ROCKY MOUNTAIN OYSTERS

Steps:

• Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
• Soak in a pan of salt water one hour; drain.
• Transfer to a large pot and add enough water to float the meat.
• Add the vinegar to the pot.
• Parboil, drain and rinse.
• Let cool and slice each oyster into 1/4 inch thick ovals.
• Sprinkle salt and pepper on both sides of sliced oyster to taste.
• Combine flour, cornmeal and some garlic powder to taste.
• Roll each slice into flour mixture.
• Dip into milk.
• Roll again into flour mixture.
• Dip into wine.
• (repeat the procedure for a thicker crust).
• Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
• Drain on paper towels.
• Serve with cocktail sauce if desired.