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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 LOIN STEAK WITH MERLOT SAUCE

1  750-ml bottle Merlot

2  14 -ounce cans low-salt chicken broth

1  14 -ounce can beef broth

2 Tbs. (ľ stick) unsalted butter, room temperature

1 Tbs. all purpose flour

1 Tbs. olive oil

 8  6-ounce elk striploin steaks (each about 1 inch thick)

 Freshly cracked pepper

 cup chopped shallots

1 Tbs. chopped garlic

1 Tsp. chopped fresh thyme

Simmer  wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)

Mix butter and flour in small bowl. Heat 1 Tbs. olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sautť steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add reduced wine mixture to skillet. Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

Serves 8