Re: Back from Algonquin Park

What a lovely type of holiday. It looks like a lot of fun.

Re: Back from Algonquin Park

Lovely photos, the canoes reminded me of Swallows And Amazons.

Re: Back from Algonquin Park

Hi Ann - no, but there was a "Bear in Area" warning sign at the gate when we checked in. We kept all foodstuffs and even toothpaste in the bear-proof barrel which my brother-in-law hoisted up over a tree limb about 20 ft off the ground every evening. We also take pepper spray just in case, and wear bells if hiking away from the site. My OH jokes that the bears call the spray 'seasoning'.

We once had a moose wander past in the shallows at dawn but otherwise only see squirrels, rabbits, and sometimes beavers and loons on the lake. The silly loons are nocturnal - they woke us every night with their calling!

Re: Back from Algonquin Park

Oh Annie darlin' you had moose wandering by and didn't eat (Moose) Venison steaks???

Re: Back from Algonquin Park

I've had elk but found it dry and less flavourful than beef. As for that particular moose, 'twas HUGE and all we could have attacked/annoyed it with were sticks and stones.

Re: Back from Algonquin Park

Annie darlin' - you didn't cook it right, you need to marinade the meat first, and strain off the meat, toss in flour, flash fry with an onion for a few minutes then place in a slow cooker or casserole dish to complete the cooking.

Re: Back from Algonquin Park

What cut of meat? The elk I had was "burgers" and we grilled them but even with garnishes they were almost tasteless.

Re: Back from Algonquin Park

Annie darlin' - side of the Elk or a rump steak should do fine - no burgers are no good - they've already been 'processed' - you need clean fresh steaks.

Re: Back from Algonquin Park

Well I know where to buy the meat so may give it a try. Marinate overnight?

Re: Back from Algonquin Park

Yes Annie darlin' - overnight is fine. For the marinade, you can use a fairly strong red wine (Port is ideal), but you can make your own too with equal parts of Worcester sauce, Soy sauce, and Balsamic vinegar.