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
ow cook do-tweeking others recipes and subing as needed.
small package of mixed wild mushrooms that include porcinis). To
Cut round steak into thin strips (like French fries).
Roll in flour and pepper (always salt wild meat after it has been cooked on both sides as the salt draws all the moisture out and leaves it tasteless).
Brown in butter or oil.
Add mushrooms, onion and garlic.
When browned, stir in beef broth.
Cover and cook 1 hour until tender.
Stir in sour cream.
Simmer 5 minutes more.
Very good served over hot homemade buttered noodles.
ut before pureeing. * The original recipes suggested leaving it half-pureed
ver medium heat. Add ground elk and cook for five minutes
edium-high heat. Add the elk strips and garlic; cook 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.
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
Meanwhile, stir together the elk meat, Italian seasoning, salt, and
ablespoons vegetable oil. Add ground elk and cook throughly until the
nd margarine (butter).
Place elk steaks on broiler pan; cot
arinade is well mixed. Place elk steak in a large resealable
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.
Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.
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.
oth sides of the elk steaks.
Place elk steaks in a
inutes each side. If using elk meat pieces I only do
Combine the ground elk and pork.
Combine the