More than a elk farm.......
We Specialize in Quality Elk Products
TRY ONE OF OUR FAVORITE RECIPES
Chef Steven Lifter, Touchmark, Appleton, Wi
Jack Kaestner, Executive Chef, Oconomowoc Lake Club
By Sheldon Boerner, Sous Chef, Hotel Mead
By Dolores Berger,Diana's Mom
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