|The Elk Hunter's Cookbook|
|by From the Members of the Rocky Mountain Elk Foundation|
From simple fare for backpacking to fantastic full-course dinners, you'll find it all here-in hundreds of recipes for appetizers, soups, breads, s...
1 - 10 of 12 for elk steak
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Tenderize (cube) meat with hand tool, cut into pieces about 3 x 3 inches, place, shake in plastic bag with flour, black pepper until coated, brown in ...
Wash steaks and pat dry. ... saucepan, melt butter and stir in remaining ingredients. Heat to boil, stirring constantly. Pour sauce over steaks. Serves 4.
In a skillet, sear the steaks in just a ... steaks to a shallow roasting pan, pour the sauce over the top and bake 1 1/2 hours at 350 degrees. Serves 4.
Dredge meat in flour, brown on both sides in oil, drain off grease. Combine soup mix, seasoning, wine and tomato sauce. Pour over meat. Bring to a ...
After meat is cooked and shredded. Add all ingredients together, roll into flour tortillas and fry.
Cube steak and roll in ... 2-quart casserole and add rest of ingredients. Bake at 350 degrees for 1 hour or until done. Roll in flour tortillas and enjoy.
Cut elk into long thin ... before serving thicken with cornstarch and add sour cream, don't let it boil after sour cream is added. Serve over rice or noodles.
Partially freeze meat; thinly slice across the grain into bite-size strips. Combine 1 tablespoon flour and 1/2 teaspoon salt. Coat meat with flour ...
At home, cut steaks into very thin ... prevent sticking. Mix back in vegetables until warm. Serve with fry bread, or if at home serve with rice or noodles.
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