asoning mixture and rub into meat and let stand for about
Meanwhile, stir together the elk meat, Italian seasoning, salt, and pepper
Marinate elk meat in 7-Up overnight to tenderize.
Cut elk meat in 2 x 2 1/2-inch strips.
Brown in butter or margarine in a heavy saucepan.
Add beer, basil, salt and pepper.
Simmer, covered, for 30 to 45 minutes or until meat is very tender.
Stir in gravy mix.
Cook for 5 to 7 minutes longer.
Serve with rice. Yields 4 servings.
Unroll crescent rolls and roll seams together.
Mix Elk meat, egg, bread crumbs, Worcestershire sauce and onion soup mix and spread over dough.
Sprinkle the cheese over meat and lay thin slices of ham over the cheese.
Roll and pinch ends together and put on clay stone (a pizza stone will work).
Bake at 375 degrees F.
for 45 min.
and let stand for 20 minutes.
Slice and serve.
Will serve six adults.
or 1 hour in marinade made with meat marinade, red wine and salad
bowl until marinade is well mixed. Place elk steak in a
In a Dutch oven, cook meat, onion & garlic, over med heat
Cut meat into 1\" cubes and pat
round elk and cook for five minutes or until meat begins to
Combine the ground elk and pork.
Combine the
Add ground elk and cook throughly until the meat has browned. Remove
In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.
Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.
Mix elk meat, eggs, Italian seasoning, cheese, bread (wring out excess water), salt and pepper in medium bowl.
Add enough bread crumbs to make mixture stay together.
Form into small meatballs and slowly fry until browned.
Makes approximately 30 small meatballs.
Cook butter and flour in a deep dutch oven until flour turns light brown. Add water while stirring vigorously with a whisk. Then add chopped onion, minced garlic, cubed elk, chopped green chilis, and bouillon.
Let simmer on med low for aprox. 2hrs. Let it cook down to an almost gravy consistency. Check to see if seasonings are to your taste, add salt and pepper if needed. Serve with flour tortillas, cheese, sour cream and salsa if desired and enjoy!
Saute the mushrooms, onions, green pepper, garlic buds and celery and mix into the browned meat. Mix the tomato juice, tomatoes, pinto beans and kidney beans into meat mixture and add the cumin, chili powder, cayenne pepper, bay leaf and salt. Vary the seasonings to the taste you like. The above ingredients make a mild flavor. Simmer in large crock-pot for 6 hours or so.
In 6 quart pan, pour water and turn burner on high. Add the beef boullion, instant chicken boullion, garlic, black pepper, cilantro, basil, and anaheim pepper into the water and bring to a boil.
Turn burner down to medium and add the meat to the water. Cook for 10 minutes.
Add the onion, celery, potatoes, carrots and mushrooms. Cook for 2 hours on low.
Enjoy. Excellent with a crusty bread.
Prepare casings.
Grind meat and fat together through the coarse disk.
combine with remaining ingredients stuff into casings, twist off into 4\" links.
This is an assertive sausage and is best roasted or grilled.
Mix ready made meat marinade with vinegar, water and salad oil.
Pour this over antelope round steak and let marinate for 4 to 5 hours.
Lift meat from marinade and roll in flour.
Brown slightly in frying pan in cooking oil.
Mix rest of marinade with 1 cup of water and pour over meat.
Bake in a 325\u00b0 oven for 1 hour and 45 minutes.
The larger amount of meat you use, the more marinade you will need.
Put meat in Dutch oven.
In a bowl, stir dry meat marinade into the cup of buttermilk.
Pour mixture over meat.
With a fork, pierce meat and allow to stand at room temperature for 15 minutes, turning several times.
Add toasted rye bread crumbs to marinade. Cover and bake in 325\u00b0 oven until meat is tender, 2 to 3 hours. Remove meat.
Skim any fat from liquid in pan.
Add drained mushrooms and additional buttermilk to flour to make a thickened gravy.
Serve gravy with sliced meat.
Combine marinade ingredients.
Pour small amount (enough to cover bottom) in a 13 x 9 x 2-inch baking pan.
Place meat in pan. Top with remaining marinade.
Pierce meat generously with sharp fork.
Turn meat and pierce again.
Cover.
Refrigerate for at least 8 hours or overnight, piercing and turning meat often. Before cooking, let beef come to room temperature.