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
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.