More than a elk farm.......

We Specialize in Quality Elk Products

 

 

Home Site Map     

1-888-692-3113       

   

 

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

 

 

 

 

MOMíS COUNTRY ELK STEW

1 Ĺ lbs. Elk Meat, cut in 1 inch cubes.

1/4 Cups of Flour

2 Tbsp. Oil

2 Cans (14 Ĺ oz. Each) Diced Tomatoes ( with or without Garlic & Onion)

OR add your own amount of Garlic and cut-up Onion.

1 Can Beef Broth

4 Medium Carrots, pared, cut in 1 inch chunks (optional add more carrots)

2 Medium Potatoes, pared, cut in 1 inch chunks (optional add more potato)

(Optional 3/4 tsp. Thyme)

(Optional 2 Tbsp. Dijon Mustard

Combine Elk meat and flour in plastic bag, toss to coat evenly. Brown Elk meat in oil in

6 quart pot. Season with salt and pepper, if desired. Add remaining ingredients, except mustard.

Bring to boil, reduce heat. Cover and simmer 1 hour or until meat is tender.

Blend in mustard. (Optional). Garnish with chopped parsley and serve with warm crusty

French bread, if desired. 6 to 8 Servings