The average cow elk will render 150 to 200 pounds of meat. Of that, much will be ground meat. Here is a quick and simple dish that is sure to be a family favorite and make the menu each week. Venison or beef is just as good!
INGREDIENTS:
1 pound ground elk meat
1 small yellow onion, diced
1 bell pepper, diced
3 tbsp butter
1 cup sliced mushrooms
2 cloves of garlic, diced
Worcestershire sauce
1 can cream of mushroom soup (10.75 oz)
½ cup water
2 cups cooked rice OR ½ lb egg noodles
1 tbsp fresh sage
salt and pepper
INSTRUCTIONS:
1) Melt butter in skillet over medium heat
2) Add onion, garlic, and mushrooms. Saute’ until lightly browned (6 to 7 min). Add in the chopped sage and mix well. Remove from the skillet.
3) Brown elk meat in the skillet. Once the meat is browned, add mushroom mixture back into the skillet with the meat. Mix well.
4) Reduce heat to low. Add cream of mushroom soup and ½ cup of water to the skillet. Stir together and bring to a simmer. Add a few dashes of Worcestershire sauce, and salt and pepper to taste. Allow to simmer 8 to 10 minutes.
5) Remove from heat and serve over rice or egg noodles. Garnish with sage and/or green onion.
