Elk Steak
1 1/2 kg Steak of Elk
150 ml Oyster Sauce (Oriental)
20 ml Sambal Olek (Indonesian)
200 ml Spruce Honey (or other honey)
75 ml Noedinge Dynamite (or other HOT mango chutney)
100 ml Soy Sauce (Japanese)
Mix all ingredients for the marinade. Cut an elk-steak (1.5 kg) in 15 mm
slices and marinate for 24 hours. BBQ!!! Brush with the marinade when BBQ:ing.
Lynn's Spanish RiceM16 and Kat's Guacamole
SaladM21 and
Kat's Pinto Beans & FrijolesM24
and
Kat's Flour Tortilla BR26
and Mexican Sauces
M72
Elk Steaks
1 lb Elk sirloin
1 c Sliced bell peppers
1 Sliced red onion
8 oz Pack fresh mushrooms
1 Clove fresh garlic
1 tb Soy sauce
1/2 ts Salt
2 tb Olive oil
Cut the sirloin into strips. Heat olive oil in a skillet, add garlic, soy
sauce, onion, and elk. Sauté until browned. Add remaining ingredients and
simmer, covered until vegetables are tender, stirring occasionally.
Steamed wild rice, scallop potatoes, fresh green salad are excellent
compliments for this entree
Elk Steak Finger
2 lbs, elk meat cut
into 1/2 to 1 inch thick strips
2 c. flour
2 t. salt
1 ts Black pepper
1 ts Onion powder (optional)
oil or shortening to fry in
Adjust seasoning to taste. Mix dry ingredients on a plate or in a wide bowl.
Heat oil until it sizzles when a drop of water hits the surface. Roll meat
strips in the flour mixture, and fry in hot oil. Cook until brown and crispy on
the outside. Drain on paper towl. serve hot with a full course meal, or cold as
after school snacks
Elk Parmesan Steaks
1 1/2 lb Elk steak,
boneless
1/4 ts Garlic salt; to 1/2 ts.
1/8 ts Pepper
1/2 c Bread crumbs, Italian
1/2 c Cheese, Parmesan; grated
2 Eggs
1/4 c water
1/2 c Flour
1/4 c Oil, olive/vegetable
1 1/2 c Sauce, spaghetti
6 Cheese slices, Mozzarella
Noodles; hot cooked
Parsley, fresh; snipped
Cut meat into six pieces; pound with a meat mallet to tenderize. Sprinkle
with garlic salt and pepper
Only a fool tests the depth of the water with both feet.