Amazon special on Elk Carcass!

[david.avery]

http://www.amazon.com/gp/product/B0001F4ZGY/ref=ase_thesneeze-20/103-1521185-0204600?s=gourmet-food&v=glance&n=3370831&tagActionCode=thesneeze-20

This is pretty funny, check the comments at the end

[Rodeo]

This guy's great!! What a review!

Being somewhat a connoisseur of carcasses, I was at first dismayed at the mode of dress for this carcass, all trussed up in clean netting, defatted and with the tendons and ligiments removed, a form of carcass redacto absurdum run amok.

Where are the bones from when we can suck the sweet marrow? Where are the organs that provide the perfume of roasting sweetbreads to the flesh as it is cooked? Where is the elements of visceral life? This faux-carcass is missing all the defining components that make devouring a freshly slaughtered Cerphus elaphus manatobensis over a fire, hastily arranged roadside, such a pleasure for man and his kin.

However, even given the missing visceral experience of standing akimbo over the roasting, bloody bones of an elk carcass recently field dressed by the grill of a Peterbilt Model 379, the Elk Carcass offered by Amazon is a fairly good substitute. The meat, while netted, ages nicely whilst traveling to you via your local brownshirted UPS delivery monkey (I believe these neo-nazi's will arise against us at any moment, so be vigilant, friend).

The carcass is best prepared by digging a large 4' by 3' by 6' deep hole in your back yard. Fill the firepit with split hardwood for roasting, such as eastern red oak, hickory or, preferably, any fruitwood, such as apple, orange or cherrywood. Let this fire burn, adding wood until you create a coal bed 1-2 feet thick. This may take several hours and require the use of accelerants, such as a leaf blower, to effectively raise the temperature. Once the coal bed is ready, layer 1-2 feet of freshly cut banana leaves.

Drop the carcass into the banana leaves after applying a dry rub to the outside of the meat. Arrange around the meat a selection of cut stone fruits, especially Rainier cherries and apricots. Cover with the remaining 2-3 feet of banana leaves and add 2 gallons of chicken stock to the firepit, creating a steam bed.

After 4-6 hours of steaming, raise the carcass up and be prepared to eat it pitside with a 'pot a feu' of entrails from local rodentia that inevitably approach during the cooking.

Prepared this way, this is the finest elk carcass I've ever ordered over the internet and a fair substitute for preparing a fresh carcass from the Trans-Canadian Highway.

Good eating!