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elk recipes

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elk recipes

Postby bnsafe » 10 05, 2013 •  [Post 1]

ok bowseason is over an a lot of us have some extra meat in the freezer, SO, put your favorite recipies on here. I mainly have round steak, tenderloin, an burger.
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Re: elk recipes

Postby cnelk » 10 05, 2013 •  [Post 2]

This is one good and easy meal!
Made it just last night


1.5 # ground venison/elk
1 can Cream of Mushroom Soup
1 can Chicken Noodle Soup
1 can Chicken Rice Soup
1 can water
1 cup uncooked rice
1 small onion (chopped)
Season Pepper
Soy Sauce

Brown meat along with chopped onion
Add soups
Add water
Add rice
Pepper to taste
Soy Sauce to taste (in lieu of salt)

Mix ingrediants in pan and place in casserole dish and bake uncovered @ 350 for ~40 min
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Re: elk recipes

Postby cnelk » 10 05, 2013 •  [Post 3]

This recipe will be a hit at your next outdoor gathering with kids with big appetites.

Brown 1# elk/venison burger
Add
- 1 can of tomato soup
- 1 small jar of salsa (mild or medium - your choice)

Bring to boil then reduce heat & simmer for 30-45 minutes - Call in the the troops and enjoy!
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Re: elk recipes

Postby cnelk » 10 05, 2013 •  [Post 4]

For those of you that use a turkey fryer...

Heat the peanut oil in the fryer to 325-350 (do not let oil go over 350 as it will start to smoke/break down)

1 pkg of "Shore Lunch" breading
2lbs of tenderized elk steaks

Place breading and steaks in a 1 gal ziploc bag. Shake vigoriously.

Place breaded steaks in wire basket and slowly lower into oil.

REMEMBER: 3-4 minutes per lb of meat.

After ~8 minutes, remove basket of steaks, let drain on paper towel and then serve with a side of baked potato and a salad.
(A glass of Chianti goes very well with this too)
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Re: elk recipes

Postby cnelk » 10 05, 2013 •  [Post 5]

Here is one of my family's favorite elk chili recipe.

Please note:
I use a certain ingredient (spice) that is manufactured in Chugwater, WY.
This is not an endorsement, just information for a recipe. I am going to include their website in case some would like to try this outstanding recipe.

Elk Chili

2lbs ground elk or deer
1 med onion
1 tsp basil
1/2 tsp oregano
2 cloves garlic, minced
1 large can diced tomatoes
2 (8oz) cans tomato sauce
1 (16oz) can kidney beans
1 c. water
1 packet or 3 tbs of 'Chugwater Chili" spice
[Add some jalapenos or green chilis if you want to fire it up]

Cook meat until pinkness is gone
Add remaining ingredients and meat into a crockpot
Simmer for 2-3 hrs

Serves 6-8 (salt and pepper to taste)

http://www.chugwaterchili.com/
(Chugwater Chili is the prize-winning recipe that won the Wyoming State
Chili Cook-Off Championship two consecutive years!)
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Re: elk recipes

Postby bnsafe » 10 05, 2013 •  [Post 6]

thx brad, im gonna try them all. maybe tonite, lol.
anybody else
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Re: elk recipes

Postby >>>---WW----> » 10 05, 2013 •  [Post 7]

Nothing beats homemade elk chilli or elk tacos or taco salad. But just a plain old elk burger fried in bacon grease is mighty good as well.
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Re: elk recipes

Postby JGH » 10 06, 2013 •  [Post 8]

I see you guys aren't done rubbing it in on us skunk-hunters! :lol:
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Re: elk recipes

Postby bnsafe » 10 06, 2013 •  [Post 9]

come on over john, we will have a elk steak
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Re: elk recipes

Postby cnelk » 10 06, 2013 •  [Post 10]

Yesterday I finished processing my elk.
I need more recipes too :)

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Re: elk recipes

Postby Trophyhill » 10 06, 2013 •  [Post 11]

Elk Fajitas

2-3 lbs elk steaks cubed or sliced 1/2" x 3-4" long
4 bell peppers- 1 green, 1 orange, 1 yellow and 1 red sliced or chopped
1 big red onion chopped
4-6 Serrano peppers sliced
4-6 jalapeno's sliced
half stick butter
virgin olive oil
flour tortillas
Mexican 5 cheese
sour crème
guacamole
Claude's Fajita Marinade
Wok
Disc or cast iron skillet
propane burner

marinate meat for an hour or more depending on how hungry you are

sauté vegies and stir fry in butter or equivalent with a few splashes of extra virgin olive oil or just extra virgin olive oil until 3/4 done on medium heat in Wok then set aside

coat disc or cast iron skillet with extra virgin olive oil and heat then cook marinated meat using stir fry method with some of the marinade juice until 3/4 cooked.

put meat in Wok with vegies and finish cooking everything together using stir fry method until done to your liking

heat tortilla's and load them up with 5 cheese and the stir fry and any condiments you like. I like guacamole and sour crème.

I cook over a propane burner as it cooks quickly. it can be achieved in the kitchen on your stove but just takes a little longer.
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Re: elk recipes

Postby Trophyhill » 10 06, 2013 •  [Post 12]

and a few pics of course. couldn't find the one of the meat cooking on the disc.
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Re: elk recipes

Postby cnelk » 10 06, 2013 •  [Post 13]

Im wondering if WW has any recipes that use lollipops? :)
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Re: elk recipes

Postby WindedBowhunter » 10 07, 2013 •  [Post 14]

Venison w/ Balsamic Vinegar & Onions
Image
1-1 ½ lbs of tenderloin (all silver skin removed)
Salt & Pepper
3 Tbs Olive oil
1-1 ½ Cups of Red Onion sliced thin
1/4 Cup Balsamic Vinegar
1/2 Cup of Beef Stock or Water
4 Tbs Butter
(Serves 4)

Heat 2 Tbl of olive oil in frying pan on High heat > lightly season all sides of meat with salt & pepper.
Brown meat in pan 4-6 mins per side > remove meat and put on cutting board
Add remaining olive oil into pan and saute onions until golden brown
Add vinegar > cook until pan is dry
Add beef stock or water and bring to boil > scraping and stirring the glaze from bottom of pan
Add 2 Tbls butter to sauce and whisk > remove from heat
Slice meat 1/8-1/4 cross gran of loin
Place meat on heated plates > pour sauce on meat
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Re: elk recipes

Postby elkmtngear » 10 07, 2013 •  [Post 15]



ELK MOUNTAIN CHOPS

Ingredients:

4 large venison round steaks, or elk loin chops

4 slices of bacon

1 large onion (chopped)

1/2 cup beef bouillion

1/2 cup red wine *(for Paleo recipe, skip the wine, and double the bouillion)

1 14 oz can of stewed tomatoes, drained

1 8 oz can mushrooms

1 cup sour cream *(for Paleo recipe, substitute 1 can coconut milk, chilled, with a little lemon juice, whisk in a little coconut flour, stir in with pan reduction, simmer and thicken)

Procedure:

Trim all fat and white matter from chops. Then, marinate and chill.

To make the marinade: Combine 1/2 cup olive oil from sun dried tomates with 1/4 cup balsalmic vinegar. Add one teaspoon crushed black pepper. Whisk until creamy.

Another marinade variation: place chops in buttermilk, and refrigerate overnight.

After chops have been sufficiently marinated, remove from marinade, and rinse clean and pat dry. In a high sided skillet, cook bacon until done. Eat the bacon now, you’re probably getting hungry!

Over medium heat, sear the chops in the bacon grease on both sides, and then add the onions, and cook until clear. Add tomatoes, wine, and bouillion, reduce heat, and slowly simmer until the meat can be cut with a spoon (usually about 2 to 3 hours). Carefully remove the steaks, and place them on a plate in a warm oven.

Add sour cream and mushrooms to the “stuff” (reduction) left in the pan, stir to create a thick sauce, and heat through. Salt and pepper to taste, pour over the steaks, and serve!
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Re: elk recipes

Postby cnelk » 10 07, 2013 •  [Post 16]

Elk Meat Loaf

1lb elk meat
1/2lb Italian sausage
2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 tsp dried minced onions
1 tsp salt

Topping Glaze
2 tblsp brown sugar
1/4 cup ketchup
1 tblsp spicy mustard
dash Worcestershire sauce


Blend eggs, milk, bread crumbs, onions, salt in large bowl.
Crumble meats in mixture - combine
Place in loaf pan - shape

Blend topping mixture
Baste top of meat loaf

Bake 375 for 1 hour
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Re: elk recipes

Postby >>>---WW----> » 10 08, 2013 •  [Post 17]

Cnelk: Lets set the record straight. It's POPCYCLES! Not lollypops. If it were lollypops I'd have room in the freezer for elk!! Arrrrugh!!!

But my elk tag is good until Jan 15. So come on over and I'll give you some POPCYCLES. If you was any kind of a friend at all, you'd help me work the freezer down so I could at least stuff a calf in it. LOL!
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Re: elk recipes

Postby cnelk » 10 08, 2013 •  [Post 18]

WW
When it comes to POPCYCLES, I am very particular in flavor.
I would not being against driving over 2 mountain passes to help make room in your freezer, but only if you have my favorite flavor

Are they single POPS or doubles?
That too makes a difference
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Re: elk recipes

Postby >>>---WW----> » 10 08, 2013 •  [Post 19]

Picky picky picky. Orange, cherry, and grape. And they are singles. two of em makes a double and four of em makes a fourple. Nothing like a fourple on a hot day.
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Re: elk recipes

Postby WapitiTalk1 » 10 08, 2013 •  [Post 20]

Man guys, these are some great looking recipes! Please, keep them coming.
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Re: elk recipes

Postby WindedBowhunter » 10 08, 2013 •  [Post 21]

Elk Henley in Puffed Pastry

1 stick butter (1/2 cup)
2 pounds elk meat, cut into 1-inch cubes
4 slices bacon, diced
2 large onions, chunked
1 pound fresh mushrooms, sliced
3 tablespoons flour
1 cup port wine
6 juniper berries
1 can beef broth
1 teaspoon thyme
salt and pepper to taste
1 sheet puffed pastry
1 egg
1 tablespoon water

Melt butter in deep skillet. Add elk meat a few pieces at a time and brown. Remove from pan and set aside. Fry bacon until crisp. Set aside with elk. Add onions and mushrooms to pan and cook until golden brown. Stir in flour. Add port, juniper berries, broth and thyme. Bring to a boil. Add elk and bacon and simmer for about 30 minutes. With a slotted spoon, place elk in a greased, deep-sided casserole dish. Continue cooking sauce on medium heat until sauce thickens. Salt and pepper to taste. Pour sauce over elk. Roll out pastry to fit casserole dish and place atop meat mixture. Glaze with an egg glaze, made by beating an egg with tablespoon water. Bake at 400 degrees until crust is golden brown. Allow to cool for 5-10 minutes before serving.
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Re: elk recipes

Postby bnsafe » 10 08, 2013 •  [Post 22]

we had some elk meatballs, I don't care for wild game but they were good. prefer beef but good. these are some awesome recipes guys, thx.

ww, how do you get a tag til jan 15th.
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Re: elk recipes

Postby Bullnuts » 10 08, 2013 •  [Post 23]

WAIT a SECOND!!!! You guys use a lot of soup! What ever happened to elk chops or sirloins grilled over white hot coals, rare, with a little salt and pepper for seasoning? Nothing better than that except....

Asian style, thin sliced roast
Take a shoulder roast and slice it thin. It's easiest if your roast is still partially frozen when you slice it.
Marinate the sliced meat for 1/2 hour in a mixture of 1 cup soy sauce, 2 cloves diced garlic, 2 tablespoons of sesame oil, and 1/4 cup sugar.
Put THAT on a smoking hot grill and cook each for about 1-2 minutes per side. Serve with fried or white rice and steamed veggies. You never had anything better than that!
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Re: elk recipes

Postby Harmy » 10 09, 2013 •  [Post 24]

Recipe 1: Elk Filet Mignon with Blueberry/Raspberry compote.

Wrap steak in bacon. Place on halved sweet orange pepper. Broil low for 15 min. Serve on bed of mixed greens. Cover with compote.

Mushroom Risotto. Sauté risotto in butter till golden. Add 2 cups elk demiglace. Soak dried Porcini mushrooms in cold water add to risotto. 2 teas salt. Don’t use the risotto spice packet.

Compote:
combine ingredients and bring to slow boil. Cook till thick (about 45 min). Pour over meat.
½ cup red wine
1 quart fresh blueberries
1 pint fresh raspberries (use even less as they can overpower the blueberries).
¾ cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
5-6 anise seeds.
2 TBS rose water
Thicken with corn starch if needed. This is really good on vanilla ice cream.


Recipe 2
Venison SweetyPeps (goat cheese stuffed peppers in olive oil).
Flatten venison steaks with meat mallet to ¼ in thick.
Salt meat.
Spread pesto over surface of meat
Apply layer of basil
7-10 Capers spread evenly over basil
Put one or two SweetyPep(s) at end of steak
Roll up around pepper and stick with toothpick
Add thin layer of pesto to outside.
Sprinkle flax seeds over top.
Broil for 10 minutes.

Asparagus
Lightly sauté in olive oil (5 min). Add a bit of salt
Near end of cook add 2-3 tbs of Balsamic vinegar
Cook till liquid is gone and asparagus is lightly blackened from vinegar. About 1 min. Easy to burn this part so stop just as soon as most of the steam is gone.



Recipe 3.
Goat cheese Rosemary stuffed Elk Steak covered with Peach Onion Chutney.

2TBS chopped fresh rosemary
1/2 lb plain Goat Cheese. Mix Rosemary.

Butterfly thick cut steaks and fill interior with cheese/Rosemary (about 1/8” thick). Fold steaks back and secure with tooth pick. Grill on BBQ to medium rare. You can cut a channel in the steak such that it forms somewhat of a cup to hold the cheese as it becomes liquid when hot and will spill out. Making a goove in the steak instead of a true butterfly is better.

Cover with Peach Onion Chutney (my kids love this recipe)

5 fresh peaches diced small
1 large sweet onion diced small
2 TBS olive oil
3/4 Cup Brown Sugar (or less if you don’t care for sweet flavored meat)
1/2 tea Allspice
1 Cup Cooking Sherry
1 1/2 tea salt
2 TBS mustard seeds

Cook onions in oil till translucent. Add peaches. Cook on med-low till they nearly dissolve (about 30 min). Add Sherry slowly to keep from sticking through cooking of peaches. Add remaining as needed. Add remaining ingredients and cook slowly until thick. I like to serve the Steak/Chutney on a bed of lightly olive oiled flat egg noodles. Would be good with wild rice as well.


Recipe #4: Elk Rolls

Pound elk steaks thin (1/8” or so). Use saran wrap to cover above and below while pounding with a meat mallet.

Pesto
Bazil and or spinach
Goat cheese (with and without are both good).
Sesame or flax seeds

Heat goat cheese so it is easily spreadable. Lightly cover meat with cheese.
Smear pesto all over surface of cheese/elk.
Cover with whole leaf basil/spinach.
Roll up and stick with a tooth pick.
Sprinkle with Sesame or flax seeds.
Bake or BBQ for about 4 min and then turn and cook another 3 min.



Recipe #5: Meat Loaf

1 lb elk sausage
1 lb elk burger
2-3 eggs
2 slices bread (broken up into very small pieces-bread stuffing like)
3 med carrots shredded.
1 med onion chopped finely
1 tbs dry mustard powder
½ bunch parsley chopped
3 tbs maple syrup or ¼ cup brown sugar

Mix well and place in a bread baking pan. Cook at 350-375 for 60 to 75 minutes. May want to test with meat thermometer. I don’t add any additional seasonings or salt as there is already a bunch in the sausage.

As a variation that kids like place three whole hard boiled eggs inside center of meatloaf and then bake. My kids really like this recipe.


Use of goat cheese is super popular with the kids. These recipes with goat cheese are by far their favorite ways to use game meats.
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Re: elk recipes

Postby Bullnuts » 10 09, 2013 •  [Post 25]

Wow Harmy, you're some kind of gourmet! Those all sound delicious!
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Re: elk recipes

Postby Washington Wapiti » 10 15, 2013 •  [Post 26]

So much meat, so little time ;) I'm gonna be cutting this stuff into next year . . . I'm tellin ya. Finally got to cook some up last night. Roast with the usual veggies, black pepper, bouillon, and whatever love and magic my girl put in there, and crock-potted all day. Standard, but friggin DELICIOUS! Sometimes in the field, meat seems to take a real beating, so I am really happy the cuts came out so tasty. I don't have any super fancy recipes to offer yet, but have a couple experimental ideas. I'll post when I've tried them out!

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Re: elk recipes

Postby WapitiTalk1 » 10 15, 2013 •  [Post 27]

Love how thick you cut those strap steaks. Liberaly season with alpine touch and grill. Don't get any better.
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Re: elk recipes

Postby Washington Wapiti » 10 16, 2013 •  [Post 28]

RJ, youre making me hungry! Thanks for the tip. Yep, I love thick and chunky, be it stews, steaks, jerky, or whatever! No wimpy portions for this guy. ;)

Harmy, I really want to try the "Goat cheese Rosemary stuffed Elk Steak covered with Peach Onion Chutney" recipe. Several years ago, I did a similar recipe with chicken breasts and apple chutney. It was phenomenal. I'd love to try it with elk . . .
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Re: elk recipes

Postby Washington Wapiti » 10 16, 2013 •  [Post 29]

Is alpine touch a brand of seasoning?
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Re: elk recipes

Postby WapitiTalk1 » 10 16, 2013 •  [Post 30]

Washington Wapiti wrote:Is alpine touch a brand of seasoning?


Yes sir. Very good stuff. Always have some in my house. http://www.alpinetouch.com
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Re: elk recipes

Postby Washington Wapiti » 10 18, 2013 •  [Post 31]

Very nice . . . I'm gonna have to pick some of that up!
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Re: elk recipes

Postby cnelk » 10 19, 2013 •  [Post 32]

Made Elk Tenderloin on the grill tonight

1lb piece of tenderloin
3 pieces bacon
Season Pepper
Season Salt
6 toothpicks

Season tenderloin with salt & pepper
Add Bacon and attach with toothpick

Let rest for 1 hour

Image


Pre-Heat grill on high for 15 minutes

Place tenderloin just off direct flame

Image


Let meat sear on bottom to hold juices - do not turn

Cook for 20-30min [depending on grill]

Check internal temp and remove at 140 degrees

Tent meat with alum foil for 5 -7 min

Remove foil and place on cutting board

Image


Cut tenderloin in 1/2 thick pieces

Image


Serve with shrimp cocktail and vegatable - and a glass of Cabernet Sauvignon to compliment

Voila!
or in America... OMG!

Image
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Re: elk recipes

Postby WindedBowhunter » 10 20, 2013 •  [Post 33]

Looks like it was tasty, even at this hour in the am!
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Re: elk recipes

Postby Washington Wapiti » 10 21, 2013 •  [Post 34]

cnelk wrote:Made Elk Tenderloin on the grill tonight

1lb piece of tenderloin
3 pieces bacon
Season Pepper
Season Salt
6 toothpicks

Season tenderloin with salt & pepper
Add Bacon and attach with toothpick

Let rest for 1 hour

Image


Pre-Heat grill on high for 15 minutes

Place tenderloin just off direct flame

Image


Let meat sear on bottom to hold juices - do not turn

Cook for 20-30min [depending on grill]

Check internal temp and remove at 140 degrees

Tent meat with alum foil for 5 -7 min

Remove foil and place on cutting board

Image


Cut tenderloin in 1/2 thick pieces

Image


Serve with shrimp cocktail and vegatable - and a glass of Cabernet Sauvignon to compliment

Voila!
or in America... OMG!

Image


That looks great, love the juices just rolling off that baby. OMG! lol
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Re: elk recipes

Postby BrentLaBere » 10 25, 2013 •  [Post 35]

Mozzarella stuffed elk meatballs

1.5 lbs ground elk or venison burger
5 tablespoons olive oil
1 white onion diced
2 garlic cloves diced
1 teaspoon thyme
¼ teaspoon rosemary
3 slices white bread without crusts
1/2 cup milk
1 egg beaten
½ cup grated parmigiano-reggiano cheese
Mozzarella cheese balls (size of cherry tomatoes)
1 – 28oz. can diced plain tomatoes
Fresh basil chopped
½ cup dry red win
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Re: elk recipes

Postby Elkduds » 10 25, 2013 •  [Post 36]

This thread is GREAT! My .02: If it is not red meat, cut it off before cooking and feed it to the dog. Marinate elk steaks in red wine, teriyaki (low salt soy sauce, fresh ginger, apple cider), or oil and vinegar (apple cider, balsamic) for at least 24 hours before grilling. Then cook it rare-MR, pink or red in the middle. The marinades impart flavor, moisture, and they tenderize the meat. Burgers: Ground elk possibly mixed with elk sausage, blue cheese chunks, egg for binding. Thick patty, outdoor or George Foreman-style grill, maybe grilled green chiles or grilled fresh pineapple slice on top. Sweet potato french fries on the side. Always brown stew meat by coating in flour and searing in hot oil, so it stays moist and not chewy. And of course, fresh liver, shaken in spiced flour or crumbs, barely cooked in the best smoked bacon and fat available, with the sweetest sliced onions you can find. Quality of ingredients makes a major difference.
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Re: elk recipes

Postby WapitiTalk1 » 10 25, 2013 •  [Post 37]

This thread is definitely gonna make its way to the archived tips section. Some awesome looking dishes. Can't wait to try a few of them out but something's missing :?: Oh yeah, elk meat in my freezer! Still have a shot in the late WA season to put a nose in the dirt. We'll see how that shakes out. Keep the recipes coming.
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