1 (14.5-ounce) can diced tomatoes, unstrained

1 tablespoon sugar

2 tablespoons white wine vinegar or red wine vinegar

2 garlic cloves, smashed

1/2 cup water

1. Bring a pot of water as salty as the sea to a rolling boil. Drop the cabbage leaves into the water, cover and cook for 3 minutes. Drain well and set aside to cool.

2. In a large bowl, combine the elk, rice, onion, garlic, parsley, egg, salt, pepper, cream, Marsala, and tomato paste, and mix well.

3. Lay out the cabbage leaves on a cutting board or clean surface and place a twelfth of the elk mixture into the center of each cabbage leaf. Fold the top and bottom edges toward each other, then roll the outer leaves around the filling and fasten with toothpick. Place the rolls in a baking dish and set aside.

4. Preheat the oven to 350F. In a small saucepan, combine the tomato sauce, tomatoes, sugar, vinegar, garlic, and water and bring to a simmer for 2 minutes, until well blended. Pour over the cabbage rolls.

5. Bake, covered, for 40 to 45 minutes. Remove the baking dish from the oven and carefully remove the toothpicks.

Also try: other antlered game, bison

Corned Elk

Serves 8 to 10 Before refrigeration, people struggled to find fresh meat, especially during the coldest winter months. The meat they obtained came from hunting and fishing, or through trade. Because fresh meat spoils after a few days without refrigeration, what people could find needed to be preserved. Corning was one way to do it. This consisted of meat laid in a salt brine for several weeks, which allowed it to be stored for much longer.

4 quarts water

2 cups kosher salt

1/4 cup sugar

1/2 teaspoon cracked black peppercorns

1/2 teaspoon cracked mustard seeds

1/2 teaspoon cracked coriander seeds

1 bay leaf

2 whole cloves

4 allspice berries

2 cloves garlic, crushed

5 pounds elk brisket

2 onions, sliced

Homemade sauerkraut, for serving (page 234)

Homemade mustard, for serving (page 235)

1. In a large, nonreactive pot, heat and whisk together 1 cup of the water and the salt, sugar, and spices until the salt and sugar have dissolved.

2. Turn off the heat and add the remaining water. Place the brisket in a large plastic brine bag and add the brine. If using a bowl, weight the meat with a plate so that it is submerged completely.

3. Refrigerate for 3 weeks.

4. After 3 weeks, remove the brisket from the brine and rinse well. Discard the brine. The elk is now corned and ready to be cooked.

5. Place in a large pot and barely cover with water. Add the onions and bring to a boil, then lower the heat to medium, cover the pot, and simmer for 2 1/2 hours, or until the meat is tender.

6. To serve, slice the meat across the grain. Serve with homemade sauerkraut and homemade mustard.

Also try: other antlered game, bison

Moroccan Elk Stew

Serves 8 This isn't your everyday stew, but it's perfect for the really cold months and for large gatherings when you have a lot of people to feed. It has a Middle Eastern flair, with a little sweetness and a little spice. I like to spoon it over Israeli couscous tossed with a bit of orange and lemon zest, but regular couscous or rice work just as well.

4 tablespoons grape seed oil or b.u.t.ter

4 pounds elk shoulder or haunch, cut into cubes

3/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ginger powder