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.
he stove a low simmer for 4 hours or until there
Roast at this low temp for 50 minutes per pound.
f simmering on the stove for 2 hours put into crock
edium heat. Add ground elk and cook for five minutes or until
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.
s well mixed, let cool for a couple minutes and add
arinade is well mixed. Place elk steak in a large resealable
nto meat and let stand for about 30 minute.
Pour
nd allow to steam dry for a minute or two, then
ablespoons vegetable oil. Add ground elk and cook throughly until the
Combine the ground elk and pork.
Combine the
For the marinade:
Combine the
educe heat, cover and simmer for 2 hours, stirring occasionally until
Preheat oven to 350\u00b0F
Combine 1st ten ingredients, mix well and place into a loaf pan (lining the bottom of your loaf pan with bread slices will soak up excess fat.).
Combine the remaining ingredients and pour over the top of the meatloaf.
Bake for about 90 minutes or internal temperature reaches 165\u00b0.
Note: Game meats are notoriously low in fat. Using the ground pork will help make a moister meatloaf.
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.
edium-high heat. Add the elk strips and garlic; cook and
In a large bowl combine ground elk, olives, breadcrumbs, parmesan cheese, onion, horseradish and seasonings. Form into a loaf and place into a baking dish.
Cover with tinfoil and bake at 375 degrees for 40-45 minutes.
Remove foil and continue cooking for approximately 10-15 minutes or until your meat is thoroughly cooked.
Remove from over, let rest for 5 minutes and serve with your favorite mashed potatoes and brown gravy.
Cook elk sausage in a heavy skillet and cook until browned. Cook pasta and set both aside.
Chop artichoke hearts, zucchini and mushrooms. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves, tarragon and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.
Pre-heat the barbecue to high temperature. Cook vegetables on tinfoil for about 20 minutes.
Put pasta in a large bowl; add elk sausage and all BBQ'd vegetables. Mix well. Top with Parmesan Cheese and serve.
In a large Dutch oven, put vegetable oil, onion, green peppers, garlic and ground elk.
Brown until meat turns gray.
Add all seasonings except cornstarch/flour and mix well.
Add tomato juice and crushed tomatoes.
Let simmer for 45 minutes.
Add beans and simmer 15 minutes more.
Mix cornstarch with 1/4 cup water and slowly add to pot until thickened.
Put into bowls and sprinkle with shredded Monterey Jack cheese; serve with crackers. Serves 8 to 10.