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

 

 

 

GRILLED ELK STRIP STEAKS WITH MUSHROOM/WALNUT SAUCE

4  8 OZ. boneless strip, rib or sirloin elk steaks cut 3/4" thick

Mushroom/Walnut Sauce

˝ pound mushrooms

1/4 cup walnuts

1 glove garlic, minced

1 tablespoon butter

1 tablespoon flour

˝ to 3/4 cup chicken stock (elk bone stock if available)

˝ red wine

salt

pepper

Prepare Elk Steaks - Season with your favorite spices for added favor (lawry’s salt, fresh ground pepper, garlic powder) but to enjoy the true savory taste of the elk meat, little to no seasoning is suggested.

Prepare Mushroom/Walnut Sauce

Melt butter over low heat. Saute garlic in butter lightly, add mushrooms and cook 5 minutes or until soft. Add flour stirring over low heat until well blended. Stir in slowly chicken stock and wine and cook until slightly thickened. Add nuts, and season to taste with salt and pepper.

Prepare outdoor grill - Heap charcoal in center of grill by igniting charcoal (use hickory chips, if available). When coals have a light coating of gray ash (about 30 minutes) spread them one layer deep.

Grilling steaks - Place elk steaks on grill. Sear meats leaving cover off, one minute per side.

Continue to grill steaks 3 minutes, turn and grill 3 more minutes and remove. Steaks will be juicy with a pinkish center.

Serve steaks - Top each steak with Mushroom/Walnut Sauce. Serve with favorite potato and vegetable recipes.