Comments on: Butchering Cow Elk. I’m done.

By: Saucisson Sec, Two Ways « Kevin Kossowan

Saucisson Sec, Two Ways « Kevin Kossowan — Thu, 31 Mar 2011 23:57:16 +0000

[...] second batch was made from wild cow elk shank – trim I’d reserved in November for sausage. Because I could, I used some of the now-ubiquitous-to-me dried morel and shaggy [...]

By: Kasia

Kasia — Mon, 28 Mar 2011 16:43:00 +0000

The photo of the meat looks fantastic.

By: Elk Brési w/ Wild Mushrooms & Labrador Tea « Kevin Kossowan

Elk Brési w/ Wild Mushrooms & Labrador Tea « Kevin Kossowan — Sun, 27 Mar 2011 22:14:03 +0000

[...] butchering this cow elk in late November, I noticed how particularly perfect the shape and size of the eye of round would [...]

By: Kevin Kossowan’s Wild Game Tasting and Cooking Demonstration: A Taste Tripping Cooking Class (an Edmonton Cooking School) | A Canadian Foodie

Mon, 14 Mar 2011 01:24:27 +0000

[...] Cow elk loin in aged St. Maure cream sauce w/ Carrot Slaw with Mighty Trio Organics flax seed oil [...]

By: Making Peace with the North « Kevin Kossowan

Making Peace with the North « Kevin Kossowan — Wed, 29 Dec 2010 22:50:18 +0000

[...] comes to short growing seasons and lack of heat, but increasingly my food adventures are teaching me that cold is key to many wonderful food-things, root cellaring veg [...]

By: Kevin

Kevin — Mon, 13 Dec 2010 02:18:56 +0000

We don’t kill the cows. Where we hunt, cows are illegal, but the calves are on a draw system. Why harvest them? Quality of meat. The calves are mostly milk fed, just starting on grasses, and the meat quality, in my opinion, is far superior to a rutting bull moose. I feel 100 lbs of prime game meat is a far better fit for our family than 200-300+ lbs of tougher, gamier meat.

**I initially replied the above, thinking the question was about moose. Here, you can get a bull elk tag, or an ‘antlerless elk’ tag. So the cows are totally legal, as are the calves. Same goes with elk re: tenderness, yield, and flavor when it comes to calves.

By: A. Richard

A. Richard — Mon, 13 Dec 2010 02:08:51 +0000

I was wondering why you would kill and butcher a moose cow and calf… Isn’t it only the bulls that are legal? Not trying to be judgmental, but it seems kind of odd.

By: Jerky Pleasing All Parties « Kevin Kossowan

Jerky Pleasing All Parties « Kevin Kossowan — Sun, 05 Dec 2010 17:33:59 +0000

[...] is obscenely expensive to purchase retail, in the neighborhood of $50-60/kg. When a game animal like this costs you zero, it makes for some pretty fantastic value add. A boon for this cheapass. This [...]

By: Kevin Kossowan

Kevin Kossowan — Fri, 03 Dec 2010 00:44:51 +0000

Val – butcher paper available at Halford’s or, believe it or not, Real Canadian Wholesale Club. About the same price, both places, about $35/roll, which does about 6-8 animals, depending on how small/large the packages are. Smaller packages eat more paper.

And rest? Yes, believe it or not, thankfully. No plants to harvest, carcasses to butcher, food to put up for the winter. Things have majorly slowed down.

By: A Canadian Foodie

A Canadian Foodie — Thu, 02 Dec 2010 21:08:02 +0000

Where do you get your butcher’s paper?
(double grin)
I had to ask!!!
Did you say – rest? Have you started that yet?