Sweet-and-Sour Elk Recipe
Sweet-and-Sour Elk Recipe photo by Taste of Home

Sweet-and-Sour Elk Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. + standing Bake: 1-1/4 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. + standing Bake: 1-1/4 hours
MAKES: 4-6 servings

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

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.

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

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.

Reviews for Sweet-and-Sour Elk

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
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MY REVIEW
Reviewed Nov. 25, 2011

best elk recipe ever

MY REVIEW
Reviewed Sep. 27, 2009

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.

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