How to make it

  • Saute onion and celery in melted butter in a frying pan, until soft but not brown.
  • Stir in elk cubes, garlic flour, salt, pepper, paprika, and mushrooms. Saute mixture for 5 minutes.
  • Add soup. Simmer uncovered for 20 minutes. Thin with water as desired.
  • Cover and simmer about 1 hour or until meat is tender. Stir in sour cream and sprinkle with desired herb(s). Heat through.
  • Serve over egg noodles, rice, toast, or potatoes.
  • * You can also use ground beef; simmer only 20 minutes before adding sour cream.

Reviews & Comments 3

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  • theoldrecluse 10 years ago
    Hi Fizzle. Chef Elaine told me about this recipe, and I simply had to come and see. This gets my five. I love elk. My thanks to you and Chef Elaine for telling me about it.
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  • fizzle3nat 10 years ago
    I don't enjoy wild game very much, despite having grown up with it; in all honesty, I really don't eat a lot of red meat (delicious, but just too rich for me). However, in my humble opinion, elk has a very similar taste to beef and is not very gamey. A good option to start for someone who has never had wild game before. Like I said, this was one of our favorite ways mom would prepare the meat, and you know how hard kids are to please! - Nat
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    " It was excellent "
    chefelaine ate it and said...
    I have never tasted elk --- but a neighbor of mine hunts elk and bear ... and he said he will give me a roast of each if he gets some this year! I'll definitely try this! Thanks, and FIVE! :+D
    You should send this to 'The Old Recluse' or 'Old Recluse' he might go by... he loves wild game. Better yet, I will forward this 4 u... he'll probably love it! :+D
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