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Category : The Four Legged       Region : Southwest ~ California       Rating : 5
Aunt Margaret Tawatoy's Elk Steak

Contributor : Added by Administrator

Tribal Affiliation : ~ Enrolled Walla Walla Indian from the Umatilla Indian Reservation ~

Orgin of Recipe : Offered by Joseph Armand Lavadour Jr. "Joey" ... who learned this from at our home on the Umatilla Reservation, at Thornhollow Oregon

Type of Dish : Today's Native Dishes

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Ingredients

  • Elk Steaks, Cut Into Single Serving Portions.
  • Bacon, Salt And Pepper To Taste.
  • Onions Cut Into Rings.

Directions

Note: that deer or beef steak can be used, this is a layered dish so use amounts that work out for the amount of layers that are needed.

Preparation:

Using a hot cast iron frying pan, place steaks in it and quickly fry on each side, 30 second to one minute.
When they are all cooked place a layer of bacon on the bottom of a Dutch oven or a heavy baking kettle, then a layer of raw onion rings, then a layer or steak.

Continue until you end with a layer of onions. Bake on a oven at 375 until well done, approx. 60 - 75 minutes.
Serve hot with lots of fried bread or white bread to soak up the wonderful juices and grease.

This is also wonderful to make and chill and take with you on a hunting or fishing trip to the mountains with white bread and salt for sandwiches!!!

Note: Aunt Margaret Towatoy was the daughter of , tow-a-toy, the younger brother of Chief Joseph of the Nez Perce tribe. She was raised in catholic school on the Umatilla Indian reservation on the Umatilla Indian reservation in Oregon and was a qualified cook in all areas, always incorporating our native foods into traditional meals.



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