xture and rub into meat and let stand for about 30 minute
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.
nd allow to steam dry for a minute or two, then
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.
For the Meat Sauce:
Heat oil in
In a Dutch oven, cook meat, onion & garlic, over med heat
Cut meat into 1\" cubes and pat
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.
Add ground 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
For the marinade:
Combine the
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.
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!
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.
he stove a low simmer for 4 hours or until there
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.
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.
Brown meat over medium high heat. Add
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.