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2 lbs elk steaks
¼ cup flour
3 teaspoons butter
1 onion, sliced
2 cups fresh mushrooms
1 (15ounce) can tomato sauce
2 beef bouillon cubes, dissolved in 3 t water
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper
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 350 deg F for 1 1/2 hours.
Serves 4
1/2 lb Bacon
2 lb Elk or Venison steak
4 tb Flour
6 c Water or beef stock
1 lg Tomato, chopped
2 md Carrots, sliced
2 md Stalks celery, sliced
2 md Potatoes, in 1" cubes
1 Dozen small white onions
1 tb Chopped parsley
1 c Fresh green peas
Salt and pepper to taste
Cut bacon into 1" cubes and sauté in large saucepan
until lightly browned. Remove and set aside. Cut
venison into 1 1/2 or 2" pieces and brown over high
heat in 4 T bacon drippings. Stir in flour. Lower heat
and let brown 2-3 minutes, stirring several times. Add
liquid and let it simmer 1 hour or more until venison
begins to get tender, add more liquid as necessary.
Add all the other ingredients, except peas, and
continue to simmer to make a thick stew. Simmer peas
in a separate pan until done. Strain and spoon over or
around stew when served.
Serves 4-5
2 1/2 ts Garlic salt
1 ts Hickory smoked salt
5 ts Tender Quick
2 1/2 ts Coarsely ground pepper
2 1/2 ts Mustard seed
4 lb Ground elk
1 lb Ground pork
Mix all seasonings. Add to meat. Mix well with hands.
Refrigerate covered overnight. Mix again. Refrigerate
covered another night. Form meat into 5 rolls. Place
rolls about 2" apart on rack in large shallow pan.
Place in center of 350 deg. F oven. Bake 10 min.
Reduce heat to 200 and bake 8 hr, turning every 2
hr. Drain off grease as necessary. Outside will be
dark and glossy. Inside will be pink. Cool. Wrap each
individually in foil. Keeps in fridge 2 weeks or in
freezer 4 wks.
1 small to med. venison roast
1 can cream of mushroom soup
1 envelope Lipton onion soup mix
1 large onion -- sliced
Soy sauce
Worcestershire sauce
Garlic salt
Season salt
Cut elk or venison into serving size piece while meat is raw.
Place cleaned and washed meat in slow cooker, sprinkle
very generously with Worcestershire sauce, soy sauce,
Season salt and garlic salt. Add mushroom soup and onion
soup mix. Stir together and place onion rings on top. Cover
and cook on low for 6 to 8 hours.
Serves 4
1 1/2 lb (3/4" thick) venison
1 c All-purpose flour
Salt and pepper
1/4 ts Seasoned salt
1/4 c Bacon drippings
2 cl Garlic; minced
4 c Water
1/3 c All-purpose flour
1 1/2 ts Bottled brown bouquet sauce
1 md Onion; thinly sliced
1/2 lb Fresh mushrooms; sliced
Hot cooked rice
Prepare elk or venison by trimming all fat and
removing connective tissues. Cut meat into
serving-size pieces, and pound each piece to
1/4-inch to 1/2-inch thickness. Combine 1 cup
flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and
seasoned salt; dredge the venison in flour mixture.
Heat 1 tablespoon bacon drippings in a large,
heavy skillet; add garlic, and saute until golden.
Remove garlic, and set aside. Add remaining
bacon drippings to skillet; cook venison until it is
lightly browned on both sides. Remove from skillet,
and set aside.
Gradually stir about 1/2 cup water into 1/3 cup
flour; mix until smooth, and add the remaining
water. Stir flour mixture into pan drippings; cook
over medium heat, stirring constantly, until
thickened. Stir in bouquet sauce, 1/2 teaspoon
salt, and 1/8 teaspoon pepper.
Return venison and garlic to skillet; reduce heat.
Cover and simmer 30 minutes. Add onion; cover
and simmer 15 minutes. Add mushrooms; cover
and simmer 15 minutes. Serve over rice. Serves 4
Use the less tender cuts of meat. Use 3-4 lbs of meat. Cut into
small pieces, be sure to remove all fat. Place the meat in a
marinade of your choice for 12 to 48 hours in a refridgerator. A
plastic sealable bag works great for this to rotate and ensure
complete coverage of the meat (turn it regularly) as well as
make cleanup a snap – Just throw the bag away! Remove the
meat from the bag,
Rub meat with garlic, Roll in flour
Heat 2 table spoons of olive oil in a heavy pan. Add meat to hot
oil and brown until half browned. (be careful not to over-brown
meat)
Add to a pot:
Meat and oil,
1 chopped carrot,
1 chopped rib of celery,
¼ cup chopped green pepper with seed and membrane removed
Brown meat until it is just browned completely. Spoon-off excess
fat and add:
1 small onion stock
2 cups meat or vegetable stock (or part stock and part red
cooking wine)
Cover and bake 3- 4 hours in 300 degree F oven or simmer on
top of stove. Add additional stock if necessary to keep meat
covered and preserve juices and moisture.
Serve this tender meat with your favorite potatoe, rice or noodle
accompaniment.
Serves 6
2 tb Olive oil
1 md Bell pepper; chopped
2 md Onions; chopped fine
2 Cl Garlic; crushed
1 lb Elk or Venison; ground
1 lb Elk or Venison; cut in chunks
8 oz Tomatoes; canned
4 tb Tomato paste
1 Bay leaf
1 ts Ground cumin
1 ts Oregano
1/4 ts Cayenne pepper
1 tb Chili powder; mild
Salt and pepper; to taste
1 c Beef stock
2 tb Dark brown sugar; to taste<BR
2 cn Chili peppers; small
14 oz Red kidney beans, canned
Heat olive oil in large saucepan. Add onions,
garlic and bell peppers. Hest until soft. Brown all
meat and add to above.
Stir in tomatoes, tomato paste, seasonings and
beef stock with a wooden spoon.
Bring to a boil. Reduce Heat to low and cover. Add
chili peppers. Simmer for two hours, stirring
occasionally. Add kidney bean sand simmer for
another 30 minutes. Remove bay leaf and serve.
Serves 4
1 pound ground elk or venison
1 cup chopped onion
1 garlic clove, finely minced
2 cup chopped celery
1 1/2 cups chopped green pepper
1/2 (5 3/4-ounce) jar stuffed green olives, undrained
1/2 (4-ounce) can mushroom stems and pieces, undrained
1/2 (10.75-ounce) can condensed tomato soup, undiluted 1/2
(8-ounce) jar picante sauce
1/2 (18-ounce) bottle barbecue sauce
2 cups dry egg noodles, cooked and drained
1/2 cup (2 ounces) shredded cheddar cheese
In a Dutch oven, brown ground beef with onions and garlic; drain.
Add remaining ingredients except cheese; mix well. Place in a
greased casserole dish; cover and bake at 350 deg F (175 deg
C) for 1 hour or until hot and bubbly.
Sprinkle with cheese just before serving.
Serves 4.
1 lb Elk or Venison; ground hamburger
4 whole garlic cloves
½ cup olive oil
1 ts salt
1 ts allspice
¼ ts nutmeg
¼ ts thyme
½ ts cloves
½ ts cinnamon
½ ts pepper
½ cube butter
1 can (46 ounces) tomato juice
1 small can tomato paste
2 onions chopped
5 long stalks of celery –chopped
1 can small mushrooms – include juice
¼ cup parsley chopped
Brown hamburger with whole cloves of garlic in a
large cooking pot. Add unions, and celery and
cook until celery is soft. Add the other
ingredients and cook in oven uncovered at 300-
325 deg F. for 3 hours. Add water as necessary
to thin sauce while cooking. Use this sauce with
the pasta of your choice. Calls for approximately
1 lb pasta per 1 lb hamburger.
Serves 4
1 lb elk round steak chopped into cubes
1 onion chopped into cubes
5-6 medium potatoes chopped into cubes
2 ts salt
½ ts pepper
3 cups flour
1 cup shortening
1 egg beaten
1 tbs vinegar
Set the round steak aside ( perhaps on a section of wax paper).
Mix union, potato cubes, 1 teaspoon of salt, ½ teaspoon of
pepper into a large bowl. To prepare the pasty crust (dough),
mix flour, 1 teaspoon of salt, shortening, egg, vinegar and 6
tablespoons of cold water in a separate bowl. If a little dry add
more water. Roll out the dough, take a handful of the potato
mix and place on the dough, place about ½ handful of
roundsteak on top, add a tab of butter over the meat, fold
enough crust over and around the mixture, sealing it at the
edge by making an overlapping fold in the crust. Wrap each
pasty in aluminum foil, cook in oven at 350 deg F for 1 hour.
Makes 5-6 pastys – each a meal.