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 LASAGNA - WISCONSIN STYLE

1 16oz. Jar Ragu Sauce

1 Pound Ground Elk Meat

2 Cups Mozzarella Cheese

8 Lasagna Noodles

1/4 Cup Parmesan Cheese

Ĺ Cup Cottage Cheese

1 Egg

2 Tablespoon Parsley

1 Tablespoon Oil (extra light virgin olive oil)

In saucepan, boil water. Drop in noodles, add oil, and cook for 20 minutes.

Brown ground elk meat, add parmesan cheese and sauce and set aside.

In small bowl, combine cottage cheese, egg and parsley and mix well.

Layer twice in 9 X 9 or 9 X 13 greased pan - noodles - sauce - cottage cheese mixture and mozzarella cheese.

Bake 30 minutes at 350 degrees. Serves 8-10.