Swiss & Round Elk Steak Recipies
1. Baked Swissed Elk Steak - elk steaks for 4 to 6 people
- seasoned meat tenderizer
- 3/4 to 1 cup flour
- 3 to 4 tbsp. margarine
- 1 1/2 cups water
- 2 tap. instant beef bouillon
- 1 can (4-oz.) mushroom bits & pieces
- 1 1/2 cups sour cream
- 1 can (2.5-oz.) French fried onion rings
Remove fat from elk steaks. Sprinkle meat with tenderizer and pound flour into both sides of steaks. Cut meat into serving portions. Heat two tablespoons of margarine in a skillet and cook elk until well browned on both sides. Plain meat in a single layer in a baking pan as it is browned. Use additional margarine as needed. When all of the meat is browned, add water, bouillon and mushrooms to the skillet, heat and stir to pick up any meat bits. Remove from beat and stir in sour cream Pour over meat; cover with foil and bake at 330 degrees for one hour or until meat is tender. Baste occasionally. Remove foil; sprinkle onion rings over meat and return to own for ten minutes, Serves 4 to 6. Good with hot noodles or mashed potatoes.
2. Elk Swiss Steak
- elk round steak for 4 to 5 people
- Watkins Onion Soup and Sauce Base
- Watkins Beef Soup and Gravey Base
- Flour - some
- 3 to 4 tbsp. margarine
- 1 14.5 oz can of diced tomatoes
- 1 14.5 oz can of stew tomatoes
If there is any fat on the elk steak, you can cut it off. Then put down clear plastic wrap on a cutting board. Place steaks on it adding salt, pepper and flour to each piece of meat. Put another piece of plastic wrap over the top of the meat. Take your tenderizer mallet and pound meat until it's quite flattened. Now, carefully turn meat and the plastic wrap over and pound the other side. When done cut meat into serving size pieces. Melt the margariine in the pan you will be cooking the meat in. Sear the top and bottom of the meat. Sprinkle the Onion Soup meat over the pieces. Sprinkle the Beef Soup mix over the meat. Add the two cans of tomatoes and a small amount of water if needed. Bake at 350 degrees until tender. For me it was about 2 hours. Serve with cooked potatoes. Mash if you want.
These mouth watering elk swiss steak recipes are great company fare or a tasty, healthy, hearty dinner for the family. No one will leave the table hungry.
3. Connie's Favorite Rolled elk round steak
- Stuffing
- 3/4 pound mushrooms
- two boned thighs
- two boned legs
- one cup pistachios
- five cloves garlic
- garlic salt
- pepper
- dash cayenne pepper
- grind chicken and puree garlic
- slice mushrooms into halves or quarters
- combine all ingredients and season with garlic salt and pepper
Take three pounds of elk round steak and place the steaks in plastic bags and beat with a mallet or roller until they are about 3/16" thick.
Starting with the most irregular pieces, roll up the round steaks around the stuffing, trying to end up with everything rolled in the elk.
Tie off the roast with cotton string.
Place in roasting dish and into preheated 400 degree oven for 25 minutes.
Add one can diced tomatoes, one cup red wine, and enough rich chicken stock to cover roast 2/3 of the way. Then cover roast with foil.
Lower temperature to 310 degrees and roast for three hours.
Remove from oven and let rest for fifteen minutes.
During fifteen minutes make a sauce out of braising liquid by first
sautéing 3 tablespoons flour in 3 tablespoons olive oil and then adding braising liquid.
Slice rested roast and serve with sauce on top.
Good with biscuits and sugar snap peas.
