Best steaks I ever ate were Elk. Sweet and fine grain... mmmmm... Just a few shakes of salt and pepper after the grilling. I never salt while grilling for fear of drying it out.
(Bear Claw on Jerimiah Johnson... "Don't know why they'd be feedin' on hog when they could be eatin' Elk?")
Second choice a THICK fillet
Third... the whole deal... the porterhouse
Course you gotta have a nice buttered up spud on the side to sop up the juice. Some good cornbread would work too. Maybe some steamed asparagus or broccoli or corn or something too.
How about a piece of strawberry / rhubarb pie with a nice ball of yellow vanilla ice cream on the side for desert. Cup of coffee to rinse it down too please...
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Today's Featured Article - Maintaining Rubber Tires - by Staff. The broad use of rubber tires on farm tractors and machinery has resulted in a great saving in both time and operating costs since the time of steel wheels. There are, however, certain basic fundamentals in the care of tires that should be followed carefully if the owner is to derive maximum benefit from his or her investment. First and most important is to maintain proper pressure for the work at hand. Your best guide to proper inflation is the operator's manual or instruction book tha
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