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

4  8 OZ. boneless strip, rib or sirloin elk steaks cut 3/4" thick

½ pound mushrooms

1/4 cup walnuts

1 glove garlic, minced

1 tablespoon butter

1 tablespoon flour

½ to 3/4 cup chicken stock (elk bone stock if available)

½ red wine

salt

pepper

Prepare Elk Steaks - Season with your favorite spices for added favor (lawry’s salt, fresh ground pepper, garlic powder) but to enjoy the true savory taste of the elk meat, little to no seasoning is suggested.

Melt butter over low heat. Saute garlic in butter lightly, add mushrooms and cook 5 minutes or until soft. Add flour stirring over low heat until well blended. Stir in slowly chicken stock and wine and cook until slightly thickened. Add nuts, and season to taste with salt and pepper.

Prepare outdoor grill - Heap charcoal in center of grill by igniting charcoal (use hickory chips, if available). When coals have a light coating of gray ash (about 30 minutes) spread them one layer deep.

Grilling steaks - Place elk steaks on grill. Sear meats leaving cover off, one minute per side.

Continue to grill steaks 3 minutes, turn and grill 3 more minutes and remove. Steaks will be juicy with a pinkish center.