Let Them Eat – Elk?

Tradition is a fine thing. I’ve hung on to Thanksgiving even though I live overseas. Actually, I hang onto the holiday probably because I live overseas. We celebrate birthdays, anniversaries, and Christmas.

The Annual Eating of the Elk tastes as good as it looks

Our traditions include what I grandly call The Annual Eating of the Elk. The Germans involved in this ritual just refer to it as Elchessen, or the Elk Meal. Whatever.

For years, the Spousal Unit spent two weeks out of every single December, January, February and March up in northern Sweden. The Artic Circle in the dead of winter doesn’t offer much in the way of culinary pleasures. The highlights were these:

  • Going out for pizza in a pizza parlor run by two Iranian refugees who had fled SAVAK, the Shah’s secret police, and ended up staying. The pizza was meh but every order came with a free dish of cabbage cole slaw. Because cole slaw is traditional? Because cole slaw is Italian? Because cole slaw provides a desperately needed source of Vitamin C?
  • Fresh reindeer blood, available by the vat in the local grocery store (say Yum everyone!)
  • White bread that is sweetened
  • Smoked salmon
  • Rumps of elk

It became tradition that my husband and his colleagues always packed German bread and bottles of whiskey in their suitcases before they flew north. Because alcohol is expensive in Sweden, and nights up there are reeeeeally long.

It became tradition that the engineers returned home with packages of elk roasts.

Thorsten, Spousal Unit, Konrad and Gerhard all used to work in Sweden. Only Gerhard still does that gig: he’s now responsible for bringing back the elk. Eventually, this evolved into an on-going 20+ year (!) tradition that Thorsten cooks an entire elk dinner for the engineers and their mates Bettina, Heike, and yours truly. *

It’s almost impossible to find a common weekend free when you’re trying to get a group of Germans together. Those 6 weeks of vacation time they’re famous for getting? Germans take every single minute of that time. Good luck coordinating 7 people’s schedules and pinning down a night when everyone’s available to meet for a dinner. We still talk about the year we ended up eating elk roast in August. It was the hottest day of the summer and over 90° in the apartment. (Thorsten’s kitchen had heated to way over 100°.) The heavy meal and accompanying heavy red wines were deadly.

But, Tradition muss sein.

Thorsten has it down to a culinary science, an art form. He marinates the elk in red wine and spices for days. Then he puts it in the oven to roast until it shrinks to about half the original size. Thorsten serves it with gravy, homemade Knödel and cooked red cabbage.

I asked Thorsten for his recipe and have translated it  for you here, just in case you have 5 pounds of elk roast hanging around in your freezer.

You’re welcome.

20 Semmelknödel

20 Teile Baguette (ein Teil etwa so gross wie ein kleines Brötchen) abschneiden. Brot in kleine Würfel schneiden. In warmer Milch einweichen. 5 Eier dazugeben, ebenso 250 Gramm gewürfelten und angebratenen Speck. Ebenfalls 2 klein geschnittene und angebratene Zwiebeln dazugeben. 2 Bund Petersilie kleinschneiden und dazugeben, salzen und Muskatnuss reinreiben. Die Masse gut durchmengen bis ein homogener Teig entsteht. Falls die Masse zu trocken ist Milch dazugeben (Teig muss gut durchgezogen sein).

Tennisball grosse Knödel formen und 20 Minuten in Salzwasser ziehen lassen.

Wer keine Zeit hat kann die Petersilie schon fertig geschnitten aus der Tiefkühltruhe nehmen. Ich nehme immer 2 Becher a 40 Gramm.

20 Bread Dumplings

Cut about 20 small bread rolls into small pieces. Soak bread in warm milk. Add 5 eggs and 250 grams of diced, fried bacon. Add two small diced, sautéed onions. Add 2 bunches of chopped parsley, salt, and grated nutmeg. Mix the dough well; add more milk if too dry. Make 20 big dumplings the size of tennis balls and cook them in simmering saltwater for 20 minutes. If you don’t have the time or can’t find fresh parsley, use 2 packets of frozen parlsey.


This was only Round One. We always go back for seconds

2 kg Elch

2 Beutel Sauerbratengewürz anrösten und mit 2l Rotwein ablöschen. Kurz aufkochen lassen, Beize abkühlen lassen und Elch für 4 Tage einlegen.

Elch abtrocknen, salzen und von jeder Seite 1 Minute scharf anbraten. Fleisch aus Bräter herausnehmen. Wurzelgemüse und Tomatenmark im Bräter anrösten. Rotwein-Beize dazugeben und aufkochen lassen. 8 Teelöffel gekörnte Brühe dazugeben. Bräter in den auf 180 Grad vorgeheizten Backofen geben und Fleisch ca. 2 Stunden schmoren lassen. Fleisch herausnehmen, Flüssigkeit durch ein Sieb in einen Topf abgiessen. Sosse etwas einkochen lassen mit braunem Sossenbinder zur gewünschten Konsistenz abbinden. Zum Schluss 150 Gramm crème fraiche unterrühren.

4-5 Pound Elk Roast

Roast two packs of Sauerbraten spices and add 2 liters of red wine (a bottle of red wine is ¾ of a liter). Let the marinade cool and then marinate 4.5 – 5 pounds of elk in it for 4 days.

Remove and dry the meat, salt it all over, and sautée in oil 1 minute per side. Roast some root vegetables and tomato paste; add the marinade and let the mixture come to a boil. Add 8 tablespoons of broth concentrate. Place roasting pan with elk in sauce in a 180° C (375° Fahrenheit) oven and cook for 2 hours.

Remove the elk. Purée the sauce or pour it through a sieve. Cook down the sauce to your desired consistency; add corn starch if needed. Before serving, stir in 150 grams of crème fraiche.


If you make the same dish for the same people for enough decades, one of two things will happen. You become the Master of the Meal known as The Annual Eating of the Elk.

Or you order take-out pizza from the 2 Iranian guys.

NOTES: *Not their real names. All other details are accurate. Got to the following posts for related foolishness: It was a Bitterly Cold -22°, My Mother-in-Law’s Cookies, The Rose Colored Windows that Weren’t, Christmas Markets © Jadi Campbell 2019. Photos © Uwe Hartmann. To see Uwe’s pics from our trips go to viewpics.de.

Click here for my author page to learn more about me and purchase my books.

The Animal Kingdom: 32

I give you Installment #32 of my blog thread describing what to call groups of animals! … See how many you can guess. Answers listed at the bottom of the page.

  1. The durante MUST be named for Durante.
  2. A raffle is perfect for a Thanksgiving raffle.
  3. Have you ever heard a drumming drumming?
  4. An orchestra plays their orchestra on summer evenings.
  5. A trip seldom trips.
  6. I’d love to see an aurora during an aurora.

Long Beaked Bird on Brown Wood Near Forest

  1. Durante of toucans [1]
  2. Raffle of turkeys
  3. Drumming of grouse [2]
  4. Orchestra of crickets
  5. Trip of goats
  6. Aurora of polar bears [3]
Trip

NOTES: [1] I had to check that this one was real because I instantly thought of Jimmy Durante and his famous schnozz with this definition for the big-beaked toucan… [2] Drumming comes from the birds’ mating call, generated with the wings [3] Could the name be any more wonderfully appropriate for an animal that lives at the North Pole?!

© Jadi Campbell 2017. Durante member photo courtesy of Pexels. Goat photo © Uwe Hartmann.To see Uwe’s animal photos and pics from our trips go to viewpics.de. Fun animal names from en.wiktionary.org, www.writers-free-reference.com, Mother Nature Network and www.reference.com.

Click here for my author page to learn more about me and purchase my books.

 

Book Excerpt: The Hostess 2

“I’m Lynn.”

“Josh. Nice to meet you, Lynn.”

“You’re joshing me, right?”

“Yeah, as in, I’m joshing you.” His voice had a strange note as if he were thinking, that old chestnut again.

His gaze swept me up and down. I sum myself up as average weight, median income, medium length brown hair (graying and dyed to hide that fact), and better than average features. Still attractive enough… for middle-aged. But Josh’s frank glance was admiring.

Bemused, I registered the fact that I was flattered.

We began the conversational short hand of strangers. “Lynn, where you off to?”

“I’m heading home.”

“I’m on my way to Portland,” Josh offered. “This is the tail end of a long business trip. I always take the train so I can work. I get a rental car after I arrive. But my God, this train’s packed!”

“I visit the coast the weekend before Thanksgiving, and bring back seafood,” I offered. “I barely fit my bags in the bin.”

The conversation stopped while we studied the menus the waiter brought. “Sea food stew,” I decided aloud. If the taste even remotely resembled the chowder I’d had at Mo’s Restaurant with my parents the day before, I’d be happy.

“The chicken,” Josh requested. “Can I talk the lady into joining me for some wine?”

“Actually, you can. I’d love a glass of rosé or white.” There’s something about train travel indeed… and it wasn’t like I’d be having airplane travel mile high sex with Josh in the bathroom. Is there a name for having sex on a moving train? I wondered suddenly.

Josh added, “…and the Semillon.” This time his smile was filled with promise.

I smiled back. When was the last time I’d flirted with someone?

The train staff had found their rhythms in the busy dining car. Our waiter was back almost immediately. He expertly opened a cabernet sauvignon. Josh swirled the wine in his glass and tried it, nodded his head. The waiter poured more and set the bottle down. Then he opened a second bottle, this one my white wine. “You don’t have to finish it,” Josh said when he saw my expression.

I decided to go with the flow. “Okay,” I nodded, and gave my approval. The wine tasted perfectly cold and crisply dry. The waiter set an ice bucket at the window. “Enjoy,” he said, and vanished back into the galley.

“Cheers.” Josh clicked his glass against mine and drank deeply. “Ah!” he set the empty glass back down and sighed with satisfaction. “So, are you getting out in Portland?”

***

Prepare to meet a hero with dangerous fantasies. A young woman trapped in a cult. A person who dreams other people’s futures. A man drinking glühwein at a Christmas Market as he waits for disaster. And Lynn, the connecting thread, taking a train trip with a seductive stranger. I’ll be posting the first pages to each chapter.

Committing my characters to an appearance on this blog makes them real. As of tonight, they exist beyond my imagination.

Here are the opening pages to my novel Tsunami Cowboys. This fifth chapter is titled, The Hostess.

Tsunami Cowboys will publish with Amazon in December, 2014.

Book Excerpt: The Hostess 1

“Time is the thing I am made of. Time is a river that sweeps me along, but I am the river; it is a tiger that tears me apart, but I am the tiger; it is a fire that consumes me, but I am the fire.” – Jorge Luis Borges, “New Refutation of Time”, Other Inquisitions, 1952.

Well Trained

We filled every car and our suitcases, bags and packs threatened to topple from the bins. On the Tuesday before Thanksgiving, the entire West coast was taking the train.

I tried to read. The book I held dated me: it was three-dimensional and had paper pages. In the seats around me people bent over electronic devices or talked in muted tones. A young couple slept with their arms around one another and a blanket draped across their legs and torsos. The retiree in the window seat ahead of me dozed, his head gently rocking.

The doors to the train car slid open and a good-looking man stepped through. Perhaps in his late forties, he wore a sweater over slacks and loafers, and carried a slim brief case.

I watched him tuck something into his pocket. Small change, I guessed.

His aura called out, inviting me to look closer. He had the tan of a man who went on golf safaris in the Southwest. His well-cut clothes hid the extra pounds around his waist. Perhaps he’d consulted with a wardrobe coordinator; shades of dark green in the nubby sweater suggested understated taste and male power. He passed my seat and I was at eye level to his crotch.

Ooh! I thought. This guy really is a big man.

When he reversed directions and backed up, I bent my head and pretended fascination with the cover of my book. He looked at the purse on the next seat. “I think this spot is mine.”

I moved my bag and he sat down. His smile vanished when he realized there was no room for the expensive brief case.

He stood back up and pushed at a large blue backpack on the rack across the aisle. The hiking boots laced to it swung, but otherwise nothing budged. He turned to the bin above my head as the train jolted. The man lost his balance and a hand smacked my shoulder; it would have stung if he’d been wearing a ring.

When I looked up, I was back at eye level with his crotch.

“I am so sorry,” he apologized as he fussed with the luggage over our seats. Satisfied, he moved out of my personal space. “Stupid space allowance!” He spoke to the air, but a smile was back.

I picked up my purse as he looked a question at me. “Lunch,” I said. I swayed my way through the train to the dining car.

A harried waiter led me to a table for two and asked, “Ma’am, would you mind sharing your table? I know you reserved a table for one, but we can use any free seats. These pre-holiday trains are always totally booked.”

“Of course!”

“We’d sure appreciate that.”

“It’s really no problem,” I assured him, and meant the words. I enjoy the random interaction with other train passengers. And I never cease to be amazed at how much information people willingly reveal about themselves to perfect strangers.

Dining on board a moving train as the landscape glides by is somehow magical. Who’d claim the chair across the table? Someone heading back home for the holidays or making a long trek cross-country? Or someone like me, visiting the coast?

Five minutes later there he was, sitting across rather than next to me: the man with the good clothes and big body. “Well, well. We meet again,” he said.

***

Prepare to meet a hero with dangerous fantasies. A young woman trapped in a cult. A person who dreams other people’s futures. A man drinking glühwein at a Christmas Market as he waits for disaster. And Lynn, the connecting thread, taking a train trip with a seductive stranger. I’ll be posting the first pages to each chapter.

Committing my characters to an appearance on this blog makes them real. As of tonight, they exist beyond my imagination.

Here are the opening pages to my novel Tsunami Cowboys. This fifth chapter is titled, The Hostess.

Tsunami Cowboys will publish with Amazon in December, 2014.