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 ROLL-UPS

1 elk flank or round steak (1 Ĺ pounds)

12 slices smoked bacon

1 medium shallot or onion - diced

Lawry's seasoning

freshly ground pepper

Dipping Steak Sauce - optional

Mix ketchup and Worcestershire sauce together to taste

Using mallet or edge of a small plate, flatten and tenderize meat by beating. Lay bacon evenly over steak. Spread onions to completely cover surface. Well season with Lawry's and pepper.

Roll meat to form one large roll. Place toothpicks every Ĺ inch to hold together. Season the roll with Lawry's and pepper again. Cut off 1 Ĺ inch pieces (makes approximately 8 rollups). Coat cooking grate on outdoor grill with cooking spray to prevent sticking. Prepare charcoal. Using hot prepared outdoor grill, sear roll-ups 1 minute per side. Continue to grill an additional 3 minutes per side and immediately take off. Donít overcook. Serve with dipping steak sauce.