Cut elk steak in serving pieces.
Sprinkle lightly with flour.
Fry in hot butter, browning both sides.
Put in a baking pan.
Brown onions and mushrooms in same pan as the steak.
Add to steak in baking pan.
Combine remaining ingredients and pour over the steak.
Cover and bake at 350F degrees for 1 1/2 hours.
Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
ubes. Thread 2 cubes of steak on 4 (6-inch) skewers
Optionally you can fry the steak.
Saute vegetables on high
Brush steak with 1 tablespoon Chipotle Honey Dressing.
Grill or broil steak to desired doneness.
Let stand 5 minutes before cutting into thin slices.
Divide spinach, cucumber, red onion and red pepper on two large plates.
Arrange sliced steak on top of each.
Drizzle with Chipotle Honey Mustard Dressing, to taste.
Sprinkle with feta cheese and onions, if desired.
Cut round steak into thin strips (like French fries).
Roll in flour and pepper (always salt wild meat after it has been cooked on both sides as the salt draws all the moisture out and leaves it tasteless).
Brown in butter or oil.
Add mushrooms, onion and garlic.
When browned, stir in beef broth.
Cover and cook 1 hour until tender.
Stir in sour cream.
Simmer 5 minutes more.
Very good served over hot homemade buttered noodles.
Season steak with salt and pepper, to taste. Grill steak to desired doneness. Cover; let stand 10 minutes. Thinly slice steak.
Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
Combine all ingredients in salad except White Balsamic Vinaigrette, in large bowl. Add plums and onion, toss well. Toss with dressing.
Microwave wraps for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.
tir until sugar dissolves. Put steak in a shallow bowl, pour
o manually and dredge the steak in flour. Then pour flour
In large, shallow non-aluminum baking dish or plastic bag, pour 1/2 cup Italian dressing over steak.
Cover, or close bag, and marinate in refrigerator, turning occasionally, 3 to 24 hours. Remove steak from marinade, discarding marinade.
Grill or broil steak, turning once and brushing frequently with remaining dressing, until steak is done.
Makes about 8 servings.
Cut a deep slit horizontally in the steak to form a pocket. Cook the onion and mushrooms in butter or margarine until tender. Stir in ham, bread crumbs, parsley, oil and dash of pepper.
Cook 2 minutes more.
Spoon mixture into pocket in meat; place cheese in pocket.
Secure pocket with skewers.
Place steak on unheated rack of broiler pan.
Broil 4 inches from the heat about 8 minutes per side for medium-rare or until of desired doneness.
To serve, slice meat crosswise.
Makes 2 servings.
ake the salad: Season the steak with half each of the
Season steak with salt and pepper, to taste. Grill steak to disired doneness. Cover, let stand 10 minutes. Thinly slice.
Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
Combine all ingredients in salad except White Balsamic Vinegar, in large bowl. Add plums and onion, toss well. Toss with dressing.
Microwave wraps or tortillas for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.
In shallow dish pour dressing over steak.
Cover and marinate in refrigerator, turning occasionally, 3 hours or overnight. Remove steak, reserving marinade.
Grill or broil, turning and basting frequently with reserved marinade, until done.
Do not brush with marinade during last 5 minutes of cooking.
Makes about 4 servings.
Wash steak and pat dry.
Place in baking dish that has been sprayed with Pam.
Sprinkle lemon juice over meat.
Mix remaining ingredients; spread over meat.
Dot with butter, if desired.
Bake at 350\u00b0 for 40 to 45 minutes, or until done.
Cut round steaks into crosswise slices about 1/2 inch wide.
Heat oil; brown steak on all sides.
Use a slotted spoon to remove meat to a baking dish; set aside.
Pour off fat, then place remaining ingredients in skillet; bring to a boil then reduce heat and simmer for 2 minutes.
Pour over steak, cover tightly with foil, and bake at 350\u00b0 for 1 hour.
Uncover and bake for 30 minutes longer.
Serve with rice or potatoes and a salad.
Barbecue round steak recipe serves 4 to 6.
arinade is well mixed. Place elk steak in a large resealable plastic
Dredge elk steak lightly in flour; shake off excess.
Melt butter in a large skillet; brown steak on both sides.
Place in a shallow baking pan.
Combine the next 8 ingredients and pour over steak.
Cover and bake at 350\u00b0 for 1 1/2 hours or until cooked to desired tenderness.
If desired, place cheese over steak before serving.
Serve over noodles or rice.
Yield:
4 servings.
nd margarine (butter).
Place elk steaks on broiler pan; cot
Split the loin lengthwise but not clear through.<