What is September? It is the month that we have fishing improving because of cooler weather. Then we have early hunts in the back country, bird and bow season open, so we have plenty of options open to us. This is the time of year that my fishing is great and I love going grouse hunting.

 

It is time to check out the freezer and make sure all of last year’s game has been used. If there are any surprises, cook them now before the new big game season is upon us. As a rule of thumb I try to have the freezer pretty empty when fall comes along. I am fortunate to have two freezers. One for, hopefully big game, and the other for wild berries and fish I have harvested this season. I know a lot of folks that go to Alaska for salmon and halibut. If you were fortunate enough to go to Alaska, I am sure you have one freezer already full.

 

Another important thing you need to remember is to always get the air out of your packaging before the final wrap of your fish and game. If done properly, your game will not freezer burn and store a long time. If you can purchase a vacuum sealer it will save time and money. With a good quality vacuum bag you can wash and re-use them.  Most important with vacuum sealers your game will have a longer freezer life. So, if you have discovered a package or two of elk or deer burger here is a recipe for Elk Meat Balls Over Rice.

 

What you need:

• One and a half to two pounds elk or deer burger

• Half teaspoon black pepper

• Half teaspoon garlic powder

• One tablespoon dry parsley flakes

• One egg

• Half teaspoon salt

• One third cup grated Parmesan cheese

• Four ounces sliced fresh mushrooms

• Four cups cooked white or brown

• Two teaspoons corn starch

• Two cans beef broth (14 to 15 oz)

• One medium onion quartered

• Garnish with baby carrots and Roma tomato slices

What you do:

Mix first 7 ingredients in a large bowl. In a large fry pan, spray with vegetable spray and set on medium high heat.

Make meat balls with the blended meat about one to two inches in diameter and add to the heated pan. Cook until browned on all sides and done.

Remove from pan and set aside keeping warm. Next blend the two teaspoons corn starch with the beef broth before heating. Now put the quartered onion in the fry pan with all the drippings and brown for three to five minutes. Add the mushrooms and brown for three minutes before adding the broth and corn starch mixture, turning heat to high. Be sure to stir constantly to avoid sticking. When mixture thickens turn heat off. Arrange the meat balls over the heated rice and then ladle over the rice and meat balls the mushroom and onion gravy .Garnish with the baby carrots and sliced Roma tomatoes.Serve with warmed Italian bread.