 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Baked elk steaks smothered with a simple, savory sauce is a special dinner we've enjoyed for years. My husband, Ralph, and I used to do quite a bit of hunting, so I accumulated lots of terrific recipes like this one. -Susan Bowdle, Ephrata, Washington Ingredients:
1 envelope onion soup mix |
1/4 cup water |
1 jar (12 ounces) apricot preserves |
1/2 cup russian or catalina salad dressing |
1/4 cup packed brown sugar |
1 tablespoon cider vinegar |
1-1/2 pounds elk steaks, cut into 1/2-inch strips |
1 teaspoon salt |
1/4 teaspoon pepper |
hot cooked rice |
Directions:
1. In a bowl, combine soup mix and water; let stand for 15 minutes. Add preserves, salad dressing, brown sugar and vinegar; mix well. Place elk in a greased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Pour apricot mixture over the elk. Cover and bake at 350° for 45 minutes. Uncover and bake 30-40 minutes longer or until meat is fork-tender. Serve over rice. Yield: 4-6 servings.
|
|