Saturday Dinner

I woke up thinking about today's dinner because yesterday a friend and I visited a natural foods market and decided to purchase an exotic meat, Elk. A friendly stocker-guy  told us how he prepares it and encouraged us to try it. So when I got home the first thing I did was make a marinate and tossed the Elk meat in over night.
Marinate Recipe (this is one I love and there's really not any measuring but I'll try to simplify)

I know you can't really see the Elk but it is ready to grill.

• 3 teaspoons brown sugar
• 3 to 5 teaspoons Balsamic vinegar
• salt/pepper to your liking - at this point I substitute my special mixture of fajita, pepper, Accent, garlic salt and onion salt.
• mix well then pour into a zip-loc bag and add the Elk or any game meat. This marinate also works great on flank steak, pork roast and even a roasting type hen. Marinate overnight or at least a few hours.
• Broil (500 degrees) or place on the grill (medium heat) 10 to 13 minutes each side or to your liking.
• After removed from head, allow to rest 5 minutes before slicing across the grain.

 

The morning is was still young. Looking in the frig, I stumbled upon one of my favorite veggies, so an idea struck.  I'll make an Eggplant casserole (my way, of course).

• 1 Eggplant, sliced
• 2 goose-neck squash, sliced (optional0
• 1 large onion, chopped
• 1 cup grated cheese (I use Colby/Monterey Jack but you can use whatever type that you prefer)
• 1 can spaghetti sauce

Layer Eggplant, squash, onion, cheese and sauce in baking dish sprinkling salt/pepper as you go.

Side view.

This is what it looks like before covering with foil and baking in 325 degree oven for one and a half hours.

All finished and ready to eat.....

YUMMY!!