Elk Meat Recipes

Surprise Elk Recipes Elk Recipes that no one will suspect that they are eating elk Other standard Elk recipes are to the right Our book of elk meat recipes is downloadable in word format.

Elk Stew

Cut first five ingredients into bite size pieces. Mix together and bake in covered dish at 275° for 5 hours. Tastes like Dinty Moore's Beef Stew-only BETTER!

Crock of Elk

1 elk roast
Seasoning Salt and Pepper
1/2 can cream of mushroom soup
1/2 cup water

Cook slow for 4 hours on low heat.

ELK Beer Burger

Grill to desired doneness

Enchiladas

In large skillet brown elk. Drain, rinse well, and set aside.

In same skillet, melt margarine. Blend in flour and salt. Stir in bouillon and water mixture all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of the sauce into the elk. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 cup of elk mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350o oven about 25 minutes or till bubbly.

Serve instantly topped with sour cream and Pace Picante Sauce. Serves 6-8.

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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