No Runny Eggs

One of these entertainers is Steve’s favorite.

Can you guess which one?

From The Egg-Man’s perspective, it is an open wheel guy.

I mean if Jack Rousch had bought Saturn then we might have something good here.

H/T Bitter

Elk Cuban Sammiches.  (Because Steve is killing stuff in Canada you know)

Today’s Outdoor Wire features recipes from the winners of the Alabama Wildlife Federation’s Wild Game Cook-Off. I don’t think it’s possible to express how jealous I am of the judges for that contest. I would do just about anything to get a seat on that panel. ANYTHING. (Srlsy, call me, Alabama folks. CALL ME.)

I figured this is the kind of audience that would appreciate the recipes, if for no other reason than to drool over them. Today I’ll feature the overall winner.

Elk Cuban Sandwiches

Cuban Bread:
Starter:
Three-quarter teaspoon of yeast
One-third cup of warm (90-100 deg) water
One-third cup of all purpose flour
Dissolve yeast in water till foamy – 5 minutes, then add flour and store in the fridge for 1 day (or up to 3 days)

Bread:
Four and a half teaspoons yeast (2 packets)
One and a half cups of warm water (90-100 deg)
Four tablespoons of lard – cut up (he used Crisco sticks for the cook off, but lard is better, of course)
One tablespoon sugar
One tablespoon sea salt
One-half batch of the Starter
Four to five cups of all purpose flour

Elk or Venison:

Take hind quarter roast and add dry rub of your preference and marinate overnight. Over hot fire, grill until medium rare or medium at the most. Slice thinly with a deli slicer if available.

Aran’s instructions for the bread follow: Dissolve the yeast in four table spoons of the water and leave for 5 minutes, then add sugar and salt. Add the cut lard, rest of the water and then the half batch of starter.

In his Kitchen Aid mixing bowl, he put on the dough hook attachment and start adding flour 1 cup at a time. On a setting of 4, I mix for 9 minutes. Add the flour until the dough firms up and is more clingy to the dough hook. The sides of the bowl should be clean. It usually takes almost 5 cups of flour.

Dump the dough out, clean the bowl and spray it with Pam. Then return the dough to the bowl, cover it and let it rise for 45 minutes. Lightly dust the clean counter with flour and lay the dough out.

“For the cook-off I made 200 small rolls,” Aran said. “Each batch made 30 rolls. I made a long log (2 foot) and cut 30 rolls out of it. Place 15 rolls on parchment paper, cover with parchment paper and a towel – Let it rise for an hour and fifteen minutes. Heat your oven to 350 degrees and cook for 18 minutes.

“For my family I make Cuban loaves, which you do the same way but divide the same dough into two equal loafs and let it rise for the same time. Before you bake it, soak two pieces of twine in water, lay one lengthwise on each loaf (end to end). After baking remove the twine and you will have a loaf worthy enough to sell on Calle Ocho in Miami.”

If you opt for the larger Cuban loaves, increase the oven time to 25 minutes at 350 degrees.