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Sweet-and-Sour Elk Recipe

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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

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Sweet-and-Sour Elk Recipe

Prep: 10 min. + standing Bake: 1-1/4 hours

Yield: 4-6 Servings

10 75 85

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

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.

Nutritional Facts 1 serving (4 ounces) equals 397 calories, 9 g fat (2 g saturated fat), 62 mg cholesterol, 1,104 mg sodium, 55 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Sweet-and-Sour Elk in Taste of Home February/March 1998, p37

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Reviews for Sweet-and-Sour Elk (2)

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Sweet-and-Sour Elk

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Reviewed on Nov. 25, 2011 by Juli Anne

best elk recipe ever

Reviewed on Sep. 27, 2009 by cwbuff

There are no hunters in my family, but this recipe was great with leftover beef. I bake beef roasts often and always seem to have lots of beef leftover which is too dry for sandwiches. This is a terrific way to use it up. It also cuts down on the cooking time, too, as I only baked it the last 30-40 minutes. Leftover steak would be great in it too.