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Results 41 - 50 of 58 for elk
Mix thoroughly, then roll into 2 rolls. Wrap carefully and tightly in heavy foil. Shiny side to the meat. Pierce foil on bottom side and ...
In small mixing bowl, blend first 5 ingredients. Set aside. Remove all fat and silver skin from meat. Cut into 1 inch pieces. In dutch ...
44. SUMMER SAUSAGE
Mix well and divide into 2 portions (1 lb. ea.). Roll in foil (shiny side out) and refrigerate for 24 hours. Poke holes in bottom of foil ...
Slice your meat. Try not ... lasts. Does freeze well if you want to save some out for later. Also elk and deer make great jerky. It's really lean.
Brown venison in skillet and drain. Brown onions in skillet and add with meat to cooking pot. Add broth and tomatoes and bring to boil. ...
Heat oven to 325 degrees. Spread 1/2 the package of onion soup. Mix in bottom of roasting pan. Sprinkle rest of mix on top of roast. Pour ...
48. VENISON OLE!
Combine cubed cheese, enchilada sauce and chili in a slow cooker. Cook over low heat until cheese melts, stirring often. Brown the meat ...
49. PEPPER STEAK
50. SUMMER SAUSAGE
Mix all ingredients well. Chill 24 hours. Divide into 4 parts; make 8 inch logs. Wrap in nylon netting; tie ends tightly. Place on rack in ...
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