ELK LOIN STEAK WITH MERLOT SAUCE

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

Elk Meatballs with Heritage Apple and Onion Compote

Jack Kaestner, Executive Chef, Oconomowoc Lake Club

Elk Meatballs

3 lb. Ground elk meat

6      Eggs (large lightly beaten)

2 to 3 cups Bread crumbs

¼ cup Onion, minced

4 ½ tea. Kosher salt

2 tea. Crumbled or ground sage

1 tea. Rosemary, crushed

1 ½ tea. FG black pepper

1 tea. Cayenne

1 tea. Thyme

Method:  In a bowl mix meat and spices.  Do not mix, best if done by hand. Refrigerate overnight to meld flavors. Test mixture by cooking off a little meat.  Add more seasoning of bread crumbs if needed. Shape into 1” balls and bake 350 for 10-15 minutes Do not overcook.  Internal temperature of 140 and let rest. Caution:  over mixing will toughen your meat balls.

 Heritage Apple and Onion Compote

2 oz. Butter

3 cup Onions, sliced

1 ea. Sweet apple that holds shape

1 cup Apple cider, unpasturized

1 ea. Tart apple that holds shape

1 ea. Cinnamon stick

Fresh black pepper, and salt, kosher

Method:  Cut onion in half and slice each half very thinly.  Melt butter in heavy bottom sauce pan, about 8” – 10” wide. Add onions and cook over medium – medium high heat. Add salt and pepper about 1 tea. Reduce heat after 10 minutes and cook for 30 – 45 minutes. Onions should be very soft, and golden.  No burning. If onions are very dry, you may add a bit of water and cover lightly. Any excess water will be cooked away later. Quarter and core apples.  Slice each quarter in half lengthwise and cut each slice into 5 – 6 pieces. Add apples to soft and lightly browned onions, cook 5 minutes. Add apple cider and increase heat to medium – medium high. Liquid at bottom of pan should be syrupy.  Approximately 15 minutes. Adjust seasoning and serve with meatballs.

Note: Look for heritage or heirloom apples from local orchards.  They are worth the trip.  Buy extras for the drive home.

Jack Kaestner is the Executive Chef at the  Oconomowoc Lake Club, as well as being actively involved in both Slow Food Wisconsin Southeast and Town and Country RC and D.  Jack is devoted to supporting local and sustainable farms.