At my last visit to Green City Market, I decided to buy an elk roast and 'soup bones' to satisfy a chronic craving for game meat. When I came home, I inspected the elk bones package and found that I had been given two one-pound elk shanks ([veal] shanks are the same cut used for osso bucco). I checked the label to see if I had been given the wrong item, but I had not. Making a mere soup, as I originally intended, from these beautiful cuts would be a crime; for these bones were filled with marrow, and had rivers of fat running through the meat--an uncommon characteristic of elk. These shanks must be braised, and the marrow sucked from the bones.
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Cooking for one, or two, is challenging, especially if one is not a big fan of leftoverses (too much leftovers). That's why I love cornish game hens. Aside from the fact that they are tastier than a regular chicken, there is just enough[...]
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If you're hosting a Super Bowl party, be the MVP of your party by serving up some football-focused dishes that I know your guests will devour.
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