Recipe: Multiple Elk Recipes Repost)

Eric: Here are a few from the TKL message board archives. You will find more if you search TKL for: elk.

Hope these help
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Elk Pepper Steak

Ingredients:

1 pound elk sirloin
1 cup sliced bell peppers
1 sliced red onion
1 8oz pack fresh mushrooms
1 clove fresh garlic
1 tablespoon soy sauce
teaspoon salt
2 tablespoons olive oil

Cut the sirloin into strips. Heat olive oil in a skillet, add garlic, soy sauce, onion, and elk. Saut until browned. Add remaining ingredients and simmer, covered until vegetables are tender, stirring occasionally.

Steamed wild rice, scallop potatoes, fresh green salad are excellent compliments for this entree.
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ELK BOURGUIGNON

1/4 lb. salt diced pork
3 strips diced bacon
flour
salt and pepper to taste
3 lb. Elk round or rump cut in cubes
1 Elk kidney, thinly sliced
1Tb. brown sugar
1 1/2 Tb. currant jelly
1 tsp. Kitchen Bouquet
3 bouillon cubes
2 onions chopped or two dozen pearl onions
4 carrots, sliced
1 Tb. Worcestershire sauce
2 bay leaves
2 tsp. thyme
1/2 lb. mushrooms, sliced
butter
3/4 cup cream
3 Tb. chopped parsley
2 cloves garlic, sliced
2 cups red wine
1 can cream of mushroom soup

Fry salt pork in skillet and cook bacon. Put aside.

Shake the meat chunks and kidney slices in salted and peppered flour. Brown the meats in the salt pork fat. Remove to the casserole dish.

Stir sugar, jelly, and Kitchen Bouquet into skillet, then smash in the 2 bouillon cubes and melt, stirring to blend over low flame. Glaze the onions, carrots, and garlic slices until sticky with glaze but not caramelized. Remove to casserole. Stir in red wine, then the can of mushroom soup,(can use beef broth).
Sir in bay leaves and thyme and smooth out the liquid. Set aside.

Cover and simmer for 2-21/2 hours, adding water if stew thickens too much. Add vegetables to casserole for the last 30-40 minutes of cooking.

Saute the mushrooms in butter for 2-3 minutes, then add the cream. Cook down until the cream has thickened-about 5 minutes. Add bacon to the mushroom mixture just long enough to warm them, and add to stew along with parsley.

This is excellent served with noodles. Serves 6
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Elk Enchiladas

2 lb ground elk
1/2 cup olive oil
1 16-oz. jar picante sauce
16-20 pre-packaged corn tortillas
1 4-oz. can diced green chilies, drained
1 cup sour cream
1 16-oz. can pinto beans, drained
1 cup tomato, chopped
1 lb. Mexican-style Velveeta cheese, cubed
1 cup olives, sliced

Preheat oven to 325 degrees. Brown ground elk in skillet and drain grease. Return meat to skillet and add picante sauce and chilies. Simmer 10 minutes; add beans and 1/4 of cheese cubes and simmer until cheese is melted. Fill each tortilla with 1/4 cup meat mixture, roll and place in baking dish seam-side down. Bake 25 minutes; top
with remaining cheese cubes. Bake 10- 1 2 minutes or until cheese is melted.
Top with sour cream, tomatoes and olives.
Serves 6
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Fried Elk

1 lb elk meat
Tarragon, dash
4 Tbsp. salt
Thyme, dash
Oil
Marinade
1 cup flour
Margarine
1/8 tsp. paprika

Cut meat into chunks to fry. Marinate meat in for 7 hours. Coat each piece with mixture of flour, paprika, pepper, tarragon and thyme. Fry chunks of prepared elk in oil until golden brown.

Serves 4
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Elk Meatloaf

1 1/2 cups bread crumbs
1 minced pimento or green pepper
2 cups stock
3 cups ground elk meat
2 slices fat salt pork, diced
1 large minced onion
1 1/3 cups cooked rice
l 1/2 teaspoons poultry seasoning
1/4 teaspoon paprika
2/3 teaspoon salt
1/4 cup tomato catsup
1 large mince onion

Soften the crumbs in the stock, add them to the ground meat with the seasonings and rice. Blend thoroughly, turn into a greased pan-a bread pan is good-and bake in a moderate oven about three- quarters of an hour, basting two or three times during the baking
with a little melted bacon fat or drippings.