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

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.