It is time for creamy cutlets

Here is a great recipe for chops or steaks of caribou, moose or venison. Spice up your steaks or chops with more than just mushroom soup.

Here is a great recipe for chops or steaks of caribou, moose or venison.

Spice up your steaks or chops with more than just mushroom soup. This quick and easy sauce tastes delicious and presents your meal in a wonderful way.

Jen Mervyn of Mervyn’s Yukon Outfitting is always ready with a great meal for her family, crew, and clients.

The Mervyn family has just finished up their 12th season of outfitting here in Yukon.

Wild Game Cutlets

Heat frying pan with approx. 1 tbsp. Crisco

Add cutlets and sear on both sides. Turn down slightly and cook approx 10 minutes until cooked through. Remove from pan. 

To pan: Add 1 tbsp. butter and brown ¼ sliced onion.

Add 1 tsp. flour and stir constantly until golden.

Add 1 tbsp. red current jelly (or similar), a few shakes of Worchestershire sauce, 1 tsp.soya sauce and stir continuously.

Add ¼ cup cream and cook until smooth.

Add ¼ cup white wine and 1 tbsp. sour cream. Stir together well.

Serve over your chops. Delicious!

The Mervyns operate in the Aishihik area and live in Whitehorse.

Tim is the current president of the Yukon Outfitters’ Association.

Their children, Amanda, Clayton and Emily, are involved in all aspects of their family’s operation and it is a big part of their lives. They assist the crew and guests by cooking in camp, cutting firewood, wrangling horses and caring for the meat after the hunt.

Country cooking tip: For great ribs try cooking over an open fire.

Get your fire going and prop your ribs beside the fire on a green forked willow stick. Cook the rib side about 1 1/2 hours and then turn over and cook the meat side about 1 hour. Check frequently and make sure you have napkins ready!

No spices necessary.

This column is provided as a public service by the Yukon Outfitters’ Association. Contact the association at 668-4118.

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