We started the weekend off with some sausage making Friday night. We made 30lbs of elk Polish sausage for my dad. We used a Hi Mountain kit, 20lbs of elk, 10lbs of pork butt and 2lbs of high temp Mozzarella.
Pre-stuff taste test with homegrown Shiitake mushrooms.
Shiitake log
We ended up with a couple pounds of sausage that was not stuffed so I made some Polish patties for burgers.
There was also about 6lbs of elk meat left over so we decided to make elk stew. I cubed the meat, spiced it, browned it and threw it in the slow cooker with some water, beef bullion and bay leaves. I had too much meat in the slow cooker so I had to prepare the other ingredients separately. I cut and sautéed a pound of white button mushrooms, boiled two pounds of baby carrots and pulled to quarts of fingerling potatoes from the pantry. I also added two cans of kernel corn.
We had some for dinner and ended up with about 5 quarts of meaty elk stew for the freezer.
We also canned 13 quarts of elk meat and unfortunately a few jars did not seal properly so we decided to make some Elk Pot Pies.
We made 6 Elk Pot Pies. Each pie had 2.5 cups of elk meat, .5 cups of canned Chanterelles, 1 cup diced potatoes and one cup mixed frozen corn, peas, carrots. We used Cream of Mushroom soup as a binder.
Five for the freezer.
One for lunch/dinner today.
