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

 

 

 

SUSEN’S MEADOW CREEK ELK SOUP (This recipe is from Diana's Mom))

1 lb. Ground Elk Meat

2 Medium Onions, Chopped

1 Cup Carrots, Chopped

1 Cup celery, Chopped

1 Can (14 ½ oz.) Beef Broth

1 8 oz. Can Stewed Tomatoes, Undrained, Cut up

1/2 tsp. Basil

1/4 Cup Uncooked Barley

4 Cups Water

3 Tablespoons Ketchup

1 Bay Leaf

Salt, Plain or Seasoned, about 1 tsp.

Things to add: Cut-up White cabbage, a White Potato or two, cut into cubes.

Extra Seasoning: 2-3 beef flavored bouillon cubes.

Washington’s Rich Brown Seasoning & Broth, a packet or two.

In a soup Kettle: Brown Elk Meat. Add other Ingredients and Simmer for 1 ½ hours.

Season to Taste. This makes a REAL MEAL in a bowl.

Serves 6 Freezes Well.