Thanks goes out to Sandee for this White Cheddar Cheese Potato Gratin recipe. I made it Friday night and used the leftovers in another Elk Meat Pie. It was amazing!

INGREDIENTS

• 2 1/2 cups whipping cream
• 3/4 cup finely chopped shallots
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
• 2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)
• Mixed Italian cheeses

DIRECTIONS
1) Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish.

2) Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Top with Italian cheese mix.

3) Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.

Thank you,

Sandee S.
Nevada Property Mortgage LLC

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With the celebration of my newly purchased Cast Iron Skillet, it has now become a goal of mine to use the pan to make as many meals as I can think of – and with that, what better meal to cook than an all meat dinner using Backstrap from our recent Elk, a couple tablespoons of butter and a generous portion of Red Wine… MMMMmmmm.

INGREDIENTS

• Elk Backstrap (room temperature)
• McCormick Grill Mates Montreal Steak seasoning

WINE REDUCTION SAUCE

• 1 cup Dry Cabernet (Remember be sure you would drink it before you use it.)
• 3 tablespoons butter

CABERNET WINES

• Rodney Strong 
• Sterling Vineyards
• Louis M Martini

DIRECTIONS
Season the elk meat with McCormick Grill Mates Montreal Steak seasoning. Let meat become room temperature before cooking (1-2 hours).

Turn oven to 375 to finish cooking.

Add 2 tablespoons butter or oil to hot cast iron skillet. Sear elk meat on one side of tenderloin until brown, about 5-6 minutes. Turn meat over and sear the other side for about 5-6 minutes.

After meat has seared, place the entire skillet into a hot 375 degree oven for 10 minutes.

Remove meat from oven, place meat on cutting board and let rest for 10-15 minutes.

Return the cast iron skillet to stove on medium-high heat. Once pan is hot add red wine and deglaze the pan. After a few minutes, add remaining butter to wine sauce and continue cooking for 2 minutes or until butter is melted. Remove from stove. (Note: This is a thick and condensed sauce and I love it.)

Slice elk backstrap in 1/2 slices and walla…. Perfection.

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In my opinion, all food is desirable… I wasn’t introduced to game meat and game birds until 1998. Once we started bringing the meat home, I knew I had to think up some tasty recipes that would have everyone wanting more and more. This recipe is a spin on the same recipe we use for waterfowl whether goose meat or duck meat. It all tastes great mostly becuase everything tastes good when it’s cooked with bacon. Right?

INGREDIENTS

• 1 1/2 pounds Venision (Backstrap, round, sirloin)
• Soy Vay Veri Veri Teriyaki
• Bacon
• Mushrooms
• 1 Large Onion (Red or White)
• Bell Peppers
• Garlic powder
• Kosher salt and pepper
• BBQ Sauce (optional)

DIRECTIONS
Marinade the venison in Soy Vay’s Veri Veri Teriyaki sauce or any teriyaki sauce that you prefer, garlic powder, salt and pepper. I like to marinade my venison meat for 1-2 days. Sometimes I’ll soak the meat in milk for a few days and then wash off and marinde in the teriayaki sauce. It all depends on how much time you have to plan for your meal.

Heat BBQ to high and be sure that it’s good and hot before BBQ’ing skewered meat and vegetables.

Cut venison meat into 1 ½ chunks. Cut peppers and onions into appropriate sizes for skewers.

Wrap each piece of meat with a 1/2 slice of bacon, skewer venison, mushroom, pepper, onion, venison, mushroom, pepper, onion…etc until skewer is full.

BBQ skewer’s until meat and bacon is cooked thoroughly. (Just a side note – don’t overcook your meat. If the bacon is not cooked completely but your meat is – remove bacon before eating.)

Remove from skewers and cover in your favorite BBQ sauce and serve immediately.

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Versatility is comforting when thinking about what to make for dinner during the work week. Elk meatloaf is just one of the food staples that never gets old. And if we’re lucky to have any left overs that make it to the next day, we simply take a slice of the elk-loaf, slap on a little creamy horseradish squeezed in between two pieces of toast and Walla… can you say MMMMMM   mmm.

INGREDIENTS

• 1 1/2 pounds ground Elk
• 2 eggs
• 2/3 cup milk
• 1 cup seasoned croutons crushed
• ½ cup chopped onion
• ½ cup shredded cheddar cheese (mild or sharp)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• Salt and pepper

OPTIONAL

• Add .5 pound elk sausage

DIRECTIONS
Whisk eggs together in a bowl. Add milk, crushed croutons, onion and cheese to the eggs. Add ground elk and mix well. After mixing, form a loaf in baking pan.

Bake at 375 degrees for 60 minutes, checking periodically to ensure cooked thoroughly.

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