Sweet-and-Sour Elk

Name: Sweet-and-Sour Elk
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 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

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

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.

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

Reviews

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Juli Anne

Nov 25, 2011

best elk recipe ever
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.