Elk Meat Recipies

New Hunting Release for your land. Screensaver Elk Season 70+ photos Screensaver Deer Season 100+ Pictures Screensaver Fishing Season These are large files due to the number of Elk photos and size of the elk pictures. We also now have targets and recipes. Finally a Deer Scoring Screensaver from the Jim Strader show. The Deer and Elk screensavers are beautiful and spyware and virus free.

Elk Cocktail Meatballs

2 lb Ground meat

1 Egg, slightly beaten

1/2 ts Pepper

2 ts Grated onion

2 1/2 c Pineapple juice

1/4 c Flour

1 c Fine bread crumbs

1 ts Salt

1/2 c Milk

1-2 tsp shortening

1 c Barbecue sauce

Mix together meat, crumbs, egg, salt, pepper, milk, pepper and onion; Form into small meat balls. Brown in hot shortening. Mix pineapple juice, barbecue sauce and flour. Add the meatballs to the sauce. Bake in casserole for one and half hours at 350 degrees. Can be served hot or cold on toothpicks.

Elk 'n' Kraut

3 Idaho spuds, diced

1 1/2 lb Elk Burger

1 c Water

2 ts Salt

1 ts Pepper

1 Egg, beaten

2 tb Catsup, Chili Sauce, or Barbecue Sauce

1 Jar Claussen brand sauerkraut, drained

2 Slices Wheat bread, diced or 1 cup croutons

1 Chopped onions

2 tb Brown sugar

Heat oil in a 12 in. Dutch oven. Add all the ingredients and stir once. Put on the lid and don't peek for 1 1/2 hours. If cooking over a campfire, be careful not to put too many coals under the oven or it will stick. When done, remove from heat, add thin slices of cheese and let sit with the lid on for one more minute. Then enjoy.

Elk Parmesan

1 1/2 lb Elk steak, boneless

1/4 ts Garlic salt; to 1/2 ts.

1/8 ts Pepper

1/2 c Bread crumbs, Italian

1/2 c Cheese, Parmesan; grated

2 Eggs

1/4 c water

1/2 c Flour

1/4 c Oil, olive/vegetable

1 1/2 c Sauce, spaghetti

6 Cheese slices, Mozzarella

Noodles; hot cooked

Parsley, fresh; snipped

Cut meat into six pieces; pound with a meat mallet to tenderize. Sprinkle with garlic salt and pepper. Combine bread crumbs and the Parmesan cheese in a bowl. In another bowl, beat eggs with water. Dip both sides of meat into flour, then into egg mixture. Press each side of meat into crumb mixture; refrigerate for 20 minutes. Heat oil in a large skillet; brown meat on both sides. Place in a greased 13x9x2" baking pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with mozarella; top with remaining spaghetti sauce. Bake, uncovered at 350 degrees for 30 minutes or until meat is tender. Serve over noodles; garnish with parsley if desired.

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