1 to 2 lbs. elks steak
1 lb. bacon
1 to 2 pkg. onion soup mix
2 c. fresh mushrooms
1 pt. sour cream
3 tbsp. cornstarch
1 tbsp. bacon grease
2 to 5 c. water

Cut elk into long thin strips 3x1 inch. Lay 1/2 bacon strip on elk and roll up fasten with toothpick. Brown in tall skillet or wok when all brown add onion soup mix and mushrooms and 2 to 3 cups water let boil stew for 2 to 3 hours keep adding water as it boils away. Just before serving thicken with cornstarch and add sour cream, don't let it boil after sour cream is added. Serve over rice or noodles.