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.
eat. Add ground elk and cook for five minutes or until meat begins to
nd allow to steam dry for a minute or two, then
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.
In a Dutch oven, cook meat, onion & garlic, over med heat
Combine the ground elk and pork.
Combine the
b into meat and let stand for about 30
il. Add ground elk and cook throughly until the meat has browned. Remove
Preheat your oven to 350 degrees.
In a Large dutch oven Brown Elk, onion, garlic and green pepper in your skillet with 1 tablespoons Olive Oil until fully cooked. Drain the meat mixture and rinse with hot water, this helps remove any \"game\" taste your meat may have.
Return to your pot and season with salt and pepper. Add in the tomatoes, corn, beans, cooked pasta, and chili powder. Mix well.
Top with shredded cheese.
Bake at 350 degrees for 35 minutes until cheese is melted and it's hot through.
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.
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.
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.
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.
uices are observed.
Add ground buffalo meat and brown.
Reduce
Mix all together well.
Form into loaf; spray with nonstick spray on broiling pan.
Place meat loaf on broiling pan and brush top with ketchup or barbecue sauce.
Bake at 350\u00b0 approximately 1 hour.
For the filling, mix together 1
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.
ut then add the ground Bison and ground pork until well browned
Brown meat and onion with garlic in a large skillet.
Add in can of Golden Mushroom Soup, sliced mushrooms and Worcestershire Sauce.
Cook until mushrooms are tender, about 10 minutes.
Serve over brown rice.