Red Wine sufficient to cove ribs in a marinade

1 1/2 c Water
1 cup Currant or plum jelly or jam
1/2 Brown sugar
1/4 medium Onions, finely diced
1/8 tsp. cloves
1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/2 tsp. Salt
6 lb. Elk ribs with some loin meat attached
Freshly ground black pepper to taste

Marinate Elk in buttermilk for one day. Preheat oven to 325 degrees. Combine all ingredients except the ribs in a large bowl. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours.
Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.

4 lb. deer roast
2 Tblsp. Worcestershire sauce
1/4 cup salt
1/4 cup brown sugar
2 cups beer
1 cup apple cider vinegar
1/3 cup lite soy sauce
1/4 cup whiskey
1/2 tsp. onion powder
4 cloves garlic (minced)
1 tsp. ginger (grated)
2 teaspoons orange peel (grated)

Trim fat from roast as you cut into slices 1/4 inch thick by 1 to 2 inches wide. Place meat in marinade, made by combining above ingredients in glass or ceramic bowl. Marinate for at least 24 to 36 hours in a cool place. Remove to wire rack and allow to air dry until glazed. (about 45 minutes). Use hickory chips soaked in water and added to coals to smoke the jerky 12 to 16 hours at 150 to 175 degrees.

Elk round steak sliced thinly
Flour
Salt, and pepper
Onions sliced thin
Mushroom, Tomato or Celery Soup

Brown Elk in Bacon fat. Add enough water to cover steak. At this point, add soup. Simmer 1 - 1/2 hours or until tender. Add water if needed during cooking. An electric skillet may be used for this recipe at 350 degrees F.

2 lb. Ground Elk, beef or any wild game
8-10 slices of bacon
2 cans of tomato soup (un-diluted)
2 cans of whole kernel corn
1 Med. Onion (chopped)
1 Tsp. Garlic Powder or crushed Garlic (optional)
1 pkg. Chili seasoning
2 boxes of Jiffy cornbread mix

In a large skillet cook bacon, remove bacon and drain on paper towel, save drippings. Brown hamburger and onions in drippings. Add the 2 cans of tomato soup, and chili seasoning.Bake @ 350 degree oven until corn bread mix is golden brown.

1/2 lb Bacon or salt pork
2 lb Elk steak
1/2 lb Bacon or salt pork
2 tbsp flour
6 cups of stock
1 can stewed tomatoes or preferably zucchini
8 small carrots carrots
2 Stalks celery diced
2 tbsp. sugar
7 small onions
garlic to taste
1 cup peas
Salt and pepper to taste

Cut bacon into 1″ cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut Elk into 1 1/2 or 2″ pieces and brown over high heat in bacon fat. Stir in flour and make a roux. Lower heat and let brown 2-3 minutes. Then add stock and stir till smooth. Simmer 1 hour or more until Elk begins to get tender, add more liquid as necessary.

Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Serve with corn muffins, potatoes or parsnips and a salad.

• 2-3 lbs boneless ELK steak
• 1/2 cup flour
• salt and pepper
• 3-4 tbsp oil

Lay ELK steaks out flat. Salt and pepper to taste. Coat them with flour. Preheat skillet and oil. Lay steaks in skillet and sear them on both sides. Then turn stove down to medium low until well done, but not dry.

Drippings left in skillet can make a delicious gravy.

• 1.5 lbs ELK meat, cut into strips or cubes
• 1 medium onion, chopped
• 2 tbsp butter
• 1 cup beef bouillon
• 2 tbsp ketchup
• 8 oz mushrooms, sliced
• 1 can cream of mushroom soup

Brown ELK meat and onions in butter. Add soup, bouillon and ketchup. Heat to boiling. Cover and simmer one to one and a half hours until fork tender. Add mushrooms. Salt and pepper to taste. Serve over buttered noodles or rice.

• 1 cup apple sauce
• 2 tbsp chopped onion
• salt to taste
• 1 tbsp prepared mustard
• 1 lb. ground ELK meat 1 tsp vinegar
• cup brown sugar
• 1 cup soft bread crumbs
• tsp pepper
• 1 tbsp finely chopped celery
• 1 egg beaten
• 2 slices lightly cooked
• bacon, crumbled (optional)
• 1 tsp prepared mustard

Combine bread crumbs and 1/2 cup apple sauce. Add onion, salt, pepper, celery, mustard, egg and ground ELK meat, (bacon is optional). Blend thoroughly. Shape into round in a 9″ x 9″ x 2″ pan. With a spoon, make an impression in top of the loaf. Combine the second 1/2 cup apple sauce, brown sugar, vinegar and mustard. Pour into the impression in meat loaf. Bake at 350 degrees F. for one hour.

4-5 lbs ELK medallions
• 2 tbsp butter
• pepper to taste
• 2 pinches of thyme
• 1 bay leaf, crushed
• 2-3 cloves of garlic
• crushed 25 small onions
• 1tbsp parsley
• 2 tsp salt
• cup water
• 1 cup red wine
• 5 tbsp flour
• 2 tbsp tomato paste
• 1/2 lb. bacon
• 300 grams mushrooms

Brown the ELK medallions and add salt and pepper to taste. Move the meat to pot in oven. Sprinkle flour, thyme, bay leaf and garlic over meat and stir. Add water and red wine. Mix in tomato paste. Put a lid on and put in 350 degree F. preheated oven. Let simmer for 1-1 • hours. Fry bacon in small bits and mix in. Fry onions (whole) and mushrooms, mix in. Let simmer for a few more minutes. Garnish with chopped parsley. Serve with rice or potatoes.

3-4 lb. roast
1/2 pkg. of dry onion soup
Preheat oven to 425 degrees. Place roast on piece of heavy duty aluminum foil. Sprinkle 1/2 pkg of dry onion soup over meat. Bring edges of foil together and seal tightly. Place in shallow roasting pan and bake for 2 to 2 1/2 hours. There will be ample juice collected inside foil which can be thickened for gravy.