Page 46 - The Lost Ways

❖ 1/2 cup cider vinegar
❖ 1 pound ripe plums, pitted and quartered
❖ 2 Tbsp sugar
❖ 1 cinnamon stick

❖ Salt and pepper
❖ 8 elk or venison backstraps cut into 4–5 oz. medallions

Prep Time: 20 minutes; Cook Time: 1 hour

Combine your onion and vinegar in a non-reactive saucepan, and cook over low heat until
the onion has softened. Add everything else for the sauce to the pot, and cook over
medium–low heat until thick and reduced to a jam consistency. This could take up to an
hour.

Meat:

Cook the elk medallions for about 3 minutes on each side, and allow to rest for 5 minutes

before serving.

Corned Beef

❖ 10 pounds of beef brisket
❖ 2 cups salt
❖ 2 cups molasses

❖ 2 Tbsp saltpeter
❖ 1 Tbsp ground pepper
❖ 1 Tbsp cloves
❖ Bourbon or whiskey

Prep Time: 10 days

Rinse the beef well before coating the remaining ingredients. Add the bourbon or whiskey
at the end to rub the meat down. This will keep mold growth down and help the meat’s
flavor as well. Turn every 24 hours, and add more salt when the amount used has
dissolved.

After 10 days, rinse well and use in soups or stews or slow cook on the grill. Drink the rest

of the bourbon while you wait during the 10 days.

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