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Sweet-and-Sour Elk

 Sweet-and-Sour Elk
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
4-6 ServingsPrep: 10 min. + standing Bake: 1-1/4 hours


  • 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


  • 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.