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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

 

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

 

 

 

 

BLUE CRUSTED ELK FILLETS

Chef Steven Lifter, Touchmark, Appleton, WI

1 Whole Elk Tenderloin

Olive Oil

Garlic

Salt and Pepper to taste

4 large onions

2 TBSP butter

Blue Cheese

Clean off all silver skin with a filet knife.  Rub elk tenderloin with olive oil, garlic, salt and pepper.  Cover and refrigerate for twenty four hours.  Before service skin and julienne 4 large onions.  Simmer them in 2 TBSP butter until brown and caramelized - stir often on low heat. 

Cut the tenderloin in whatever size filets you want.  Cook on Weber grill until just before done.  Place on baking sheet and cover with good bleu cheese and melt under broiler.  Place caramelized onions over the top and serve.

NOTE:  Elk meat is very lean and will cook quickly, but will also continue to cook after they are removed from heat source.  Elk fillets are best when grilled 3 minutes per side.

Read About Chef Steven>>