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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
  • 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

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.
Nutrition Facts
4 ounce-weight: 397 calories, 9g fat (2g saturated fat), 62mg cholesterol, 1104mg sodium, 55g carbohydrate (50g sugars, 1g fiber), 27g protein.

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Reviews

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Average Rating:
  • Juli Anne
    Nov 25, 2011

    best elk recipe ever

  • daisey5
    Feb 4, 2010

    No comment left

  • Kathy
    Oct 27, 2009

    No comment left

  • cwbuff
    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.