So, this past Saturday, I stocked up my freezer with meat. There were a lot of different things there - more than usual even - and I got some more unusual items including a lamb shoulder, and a package of elk ring bologna. What did I plan to do with elk ring bologna? No idea. I have this memory of being a child and my dad making ring bologna sauteed with onions. I do not remember enjoying it. Now, though, it sounds pretty good, in a nostalgic kind of way.
On the other hand, my husband hates onions, so that probably won't work anyway.
I also bought three turnips. I've never cooked a turnip, but they looked pretty, and the choices for vegetables are fairly lacking at this time of the year.
So, this is what I came up with. I started with this recipe, but the results really have nothing to do with it:
Elk Ring Bologna, Turnips, and Apples
Makes 2 servings, with probably enough left over for lunch the next day.
- 3/4 inch piece fresh ginger, peeled and finely minced (not local)
- 2 large garlic cloves, peeled and finely minced (not local)
- 2 medium turnips
- 1/2 cup or more apple cider (thank you West Allis Cheese Market, at the Milwaukee Public Market, for having Door County Apple Cider!!)
- 1 large apple (not local, unfortunately, but bought from my local co-op. Also organic, and at least from the US)
- 1 small onion, chopped coarsely
- Salt and pepper
- 2 tbsp butter
- 1/2 lb ring bologna (preferably elk, because it was tasty!), cut into 1/2 inch slices
Add the 2 tbsp butter, and allow to melt. Add garlic, ginger, onion, and apple and saute, seasoning with salt and pepper.
Add ring bologna and cook until apples are soft, and bologna is bubbly.
I served all of this over Wilted Spinach:
Makes two servings
- 1 slice bacon
- 1 clove minced garlic (not local)
- 1 small shallot, minced (not local)
- 4 large handfuls spinach
- Red wine vinegar
- Fresh lemon juice (not local... although I'm thinking about buying a miniature lemon tree which would fix that problem)
- Salt and pepper