More than a elk farm.......

We Specialize in Quality Elk Products

 

 

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TRY ONE OF OUR  FAVORITE  RECIPES

BLUE CRUSTED ELK FILLETS

Chef Steven Lifter, Touchmark, Appleton, Wi

 

Elk Meatballs with Heritage Apple and Onion Compote

Jack Kaestner, Executive Chef, Oconomowoc Lake Club

 

ELK LOIN STEAK WITH MERLOT SAUCE

 

ROAST ELK BACK STRAPS

By Sheldon Boerner, Sous Chef, Hotel Mead

 

GRILLED ELK STRIP STEAKS WITH MUSHROOM/WALNUT SAUCE

 

SUSENíS MEADOW CREEK ELK SOUP

By Dolores Berger,Diana's Mom

 

MOMíS COUNTRY ELK STEW

 

ELK ROLL-UPS

 

ELK PARMESAN

 

ELK LASAGNA - WISCONSIN STYLE

 

ELK GOULASH

 

 

 

ELK GOULASH

1 Ĺ lb. elk stew meat

3-4 cups water

1-2 cubes beef bouillon

3 Tablespoons oil

2 medium onions, peeled and sliced

2 Tablespoons paprika

4 Tablespoons flour

4 Tablespoons tomato paste

1 bay leaf

1 teaspoon thyme

2 Tablespoons fresh parsley (or 1 Tablespoon dried)

1 clove garlic, crushed

1/2 red and/or green sweet pepper cut in strips

Preheat oven to 325 degrees

Put the meat into a thick casserole dish and add enough water to cover meat. Cover tightly and cook 2 hours in preheated oven. Remove from oven, drain juice. Dissolve beef cubes in 2 cups of drained juice (saving remaining juice to thin gravy later if necessary. Heat oil in frying pan and add onions. Cook onions until soft and remove from heat. Add the paprika, flour & tomato paste. Mix well. Return mixture to medium heat and add beef broth. Stir until boiling and let it boil for a few minutes. Pour over the meat in the casserole dish. Add the bay leaf, thyme, parsley and garlic. Cover and cook for 1 hour. Add pepper strips and cook 20 more minutes. Serve with sour cream and noodles.