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

 

SUSEN’S MEADOW CREEK ELK SOUP

By Dolores Berger,Diana's Mom

 

MOM’S COUNTRY ELK STEW

 

ELK ROLL-UPS

 

ELK PARMESAN

 

ELK LASAGNA - WISCONSIN STYLE

 

ELK GOULASH

 

 

 

ELK PARMESAN

1 ½ pounds boneless top round elk steak

1/4 to ½ teaspoon garlic salt

1/8 teaspoon pepper

½ cup dry Italian bread crumbs

½ cup grated Parmesan cheese

2 eggs

1/4 cup water

½ cup flour

1/4 cup olive oil

1 - 1 ½ cup spaghetti sauce

6 slices mozzarella cheese

Pound meat with mallet. Sprinkle with garlic salt and pepper. Combine bread crumbs and parmesan cheese in bowl. Beat eggs with water. Dip meat into flour, then egg. Press each side of meat into crumb mixture. Refrigerate for 20 minutes. Heat oil in large skillet, brown meat on both sides. Place in a greased 13 X 9 pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with cheese. Top with remaining spaghetti sauce. Bake uncovered 350 degrees, 30 minutes. Serve over noodles. Garish with parsley.