oth sides of the elk steaks.
Place elk steaks in a pan or
nd margarine (butter).
Place elk steaks on broiler pan; cot the
ny visible fat from the steaks.
Combine the garlic and
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.
Lay steaks out flat.
Salt and pepper to taste.
Coat them with flour.
Preheat skillet and oil.
Lay steaks in skillet and sear them on both sides.
Then turn stove down to medium low until well done, but not dry.
The drippings can make a very good gravy!
arinade is well mixed. Place elk steak in a large resealable
n half to marinate the steaks and serve with the fajitas
Put all of the ingredients (except lemon or lime slices) in a blender to liquify, if family is finniky about \"chunks.\" Otherwise, just mix the sauce ingredients together.
Place steaks in water with the vinegar or lemon juice, to draw out as much of the remaining blood as possible.
Leave for half an hour, then drain and pat dry.
Place in a roasting pan and cover with the sauce.
Place the lemon or lime slices all around the meat.
Cover and bake at 350\u00b0 for 1 hour.
Uncover and bake for 1/2 hour longer.
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
I have more v enison recipes available for download at: http
Slice onion and pepper in rings.
Brown lightly in oil; remove from heat and drain.
Remove all fat and connective tissues from steaks.
Pound steaks to tenderize.
Mix flour, salt and pepper. Dredge steaks in flour and brown both sides in oil used for pepper and onion.
Pour off oil.
Place onion and pepper rings on top of steaks, then spread soup over all.
Add water to almost cover meat. Simmer for 2 hours, adding water as needed to keep meat nearly submerged.
Steak Preparation:
Take out steaks from freezer, unwrap. You might
ow cook do-tweeking others recipes and subing as needed.
In a small bowl add all spices and blend together. Place sirloin cuts on a cutting board and season with dry rub on both sides. If you have time, I recommend letting the meat sit and marinade at room temperature before cooking. I often suggest 30 minutes.
Put the meat to the side and begin chopping up all of your taco ingredients: onions, bell peppers, tomatos, avocado and anything else you want to add. Cook your taco shells after your taco condimients are ready and set aside in a 250 degree oven to keep warm.
Be sure before putting the ...
ver medium heat. Add ground elk and cook for five minutes
edium-high heat. Add the elk strips and garlic; cook and
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
egins to brown, add pounded steaks and cook for 3 minutes
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
Meanwhile, stir together the elk meat, Italian seasoning, salt, and