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 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.