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  • Sep 30, 2012 :  Recipes

    Savory Pepper Elk Steak

    Combine flour, salt and pepper. Dredge steak strips in seasoned flour. Heat shortening in large skillet and brown strips over medium heat. Drain tomatoes, reserving the juice. Add tomato juice, water, onion, garlic and gravy base to skillet. Reduce heat; cover and simmer for 1 1/2 hours until meat is tender. Add sherry, Worcestershire sauce and bell pepper strips. Simmer another 5 minutes. (If gravy is too thin, thicken with flour/water and cook until thick and bubbly.) Add tomatoes and cook for 5 minutes. Serve with rice. Read More
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  • Sep 30, 2012 :  Recipes

    Elk Chili

    In skillet, brown elk in vegetable oil, stirring to break up. Add onion, bell pepper, celery and mushrooms; continue cooking until vegetables are tender. Mix meat and remaining ingredients to soup kettle and simmer about 2 hours, stirring often. Read More
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  • Sep 30, 2012 :  Recipes

    Venison Stir-Fry

    Mix sugar, dill and soy sauce in bowl. Coat venison with sauce mixture and set aside. Heat oil and butter in skillet on high. Add venison and sauce and cook about 5 minutes. Remove venison from sauce and add broccoli and onion to sauce. Cover and cook until tender. Add back venison and apples and mix together. Serve over rice. Read More
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  • Sep 30, 2012 :  Recipes

    Frog Legs in Cream Sauce

    Salt & pepper frog legs and parboil them for about 15 minutes. Then place in baking dish and preheat over to 350°. Combine mushroom soup with heavy cream and heat. Add about 35 grapes. Pour soup mixture over the frog legs and bake 1 hour. Mix in 2 ounces of bandy before serving. Read More
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  • Sep 30, 2012 :  Recipes

    Dove and Beans

    Cook beans in large pan until fully cooked; Add tomatoes, jalapenos, onion, salt, garlic, ground beef and dove. Simmer 10 minutes to heat thoroughly. Place broken tortilla chips in bowl and spoon beans over chips. Serves 8. Read More
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