Splendor Ridge Favorite Recipes

Slow Cooked Pepper Steak

(shared with me by fellow elk producer Morrie Evenson)
1 1/2 pounds elk steak
2 Tablespoons olive oil
1 medium onion, chopped
1/4 cup soy sauce
1 to 2 teaspoons garlic
1/2 teaspoon salt
1/3 teaspoon ground ginger
1 teaspoon sugar
1/3 teaspoon pepper
16 ounces stewed tomatoes w/liquid
2 large green peppers, cut into strips
1/2 cup water
1 Tablespoon corn starch
egg noodles or rice

Cut elk steak into 3" by 1" strips; brown in olive oil in skillet. Transfer to a slow cooker. Combine next 8 ingredients; pour over elk steak. Cover and cook on low for 5-6 hours or until elk is tender. Add green peppers; cook for 1 hour longer. Combine water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice.

Elk Meat Loaf

2 eggs
1 can (8 oz.) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds ground elk
3 Tablespoons brown sugar /3 Tablespoons Dijon mustard /3 Tablespoons apple cider

vinegar In a large bowl, lightly beat eggs then add the tomato sauce, onion, crumbs, salt, and pepper. Add elk and mix well. Press into an ungreased 9" x 5" x 3" loaf pan. Combine the brown sugar, mustard, and vinegar then pour over the top of the meatloaf. Bake uncovered at 350 degrees for 70 minutes.

Deep Dish (Elk) Pizza

2 pounds elk burger
2 cups shredded cheese
16-oz. can tomato sauce
1 pkg. crescent rolls
1 pkg. spaghetti sauce mix
3 Tablespoons butter
8 oz. sour cream
Parmesan cheese

Brown elk burger. Mix with tomato sauce and spaghetti sauce mix. Put in a 9x13" pan. Spread with sour cream and cheese. Layer the crescent rolls on top. Melt butter or margarine and pour over rolls. Sprinkle with Parmesan cheese. Bake at 350 degrees for 20-25 minutes.