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

1 ½ lbs. Elk Meat, cut in 1 inch cubes.

1/4 Cups of Flour

2 Tbsp. Oil

2 Cans (14 ½ oz. Each) Diced Tomatoes ( with or without Garlic & Onion)

OR add your own amount of Garlic and cut-up Onion.

1 Can Beef Broth

4 Medium Carrots, pared, cut in 1 inch chunks (optional add more carrots)

2 Medium Potatoes, pared, cut in 1 inch chunks (optional add more potato)

(Optional 3/4 tsp. Thyme)

(Optional 2 Tbsp. Dijon Mustard

Combine Elk meat and flour in plastic bag, toss to coat evenly. Brown Elk meat in oil in

6 quart pot. Season with salt and pepper, if desired. Add remaining ingredients, except mustard.

Bring to boil, reduce heat. Cover and simmer 1 hour or until meat is tender.

Blend in mustard. (Optional). Garnish with chopped parsley and serve with warm crusty