Looking for a delicious meal that really does take less than 35 minutes to prepare… then you can’t beat a good Stroganoff meal. I enjoy making my stroganoff’s a little different than most. I keep the sauce off the noodles and simply add to the top of the dish. To spice up the dish a bit more, try adding horseradish to the sour cream sauce.

INGREDIENTS

MEATBALLS

• 1 pound ground elk
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon nutmeg
• 1 tablespoon dry oregano
• ½ cup dry breadcrumbs
• 1 large egg
• ¼ cup shredded onion
• Salt and pepper

PASTA

• 2 cups bow tie pasta
• 4 tablespoons butter
• 2 garlic cloves

SAUCE

• 1 cup sour cream
• 1 tablespoon Worcestershire
• 1 tablespoon Horseradish

DIRECTIONS

Meatballs
Combine elk, breadcrumbs, egg, onion, onion powder, garlic powder, nutmeg, oregano and salt and pepper in a large bowl. Shape mixture into small meatballs and arrange in a single layer on a baking sheet.

Preheat oven to 400 degrees. Place baking sheet in oven and bake until thoroughly cooked, about 13 minutes.

Pasta
Cook roughly 2 cups of dry bow tie pasta. Add the cloves of garlic to water while cooking. Drain pasta when cooked and put garlic back into pan with butter. Sauté garlic in butter until melted. Added pasta back to butter mixture and stir.

Sour Cream Sauce
I like to make my stroganoff a little different than most. I prefer to have a light buttered noodle topped with a dollop of the sour cream sauce. It’s light and flavorful.

Blend 1 cup sour cream with 1 tablespoon Worcestershire and 1 tablespoon horseradish.

Place pasta in a bowl, add meatballs and top with a dollop of sour cream sauce. Walla. Dinner is served.

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Dry rubbed Elk Sirloin with Pepper Bacon is an easy recipe to throw together when you’re looking at preparing either a great meal or a quick appetizer for guests. We make this recipe quite often using really whatever we have in the freezer… It tastes great with Venison, Goose, Sage Hen and Duck.

INGREDIENTS

• 1 1/2 pounds Elk Sirloin
• Pepper Bacon (optional)

DRY RUB

• 1 tablespoon Cumin
• 1 tablespoon Chili powder
• 1 tablespoon Garlic powder
• Chili flakes
• Salt and pepper
• 1 tablespoon Brown Sugar (optional)

DIRECTIONS
Put together all dry rub ingredients into bowl and mix. Place elk sirloin on plate and rub dry seasoning mixture on both sides of meat. Let marinade for an hour or longer.

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

Cut elk sirloin into 1 1/2 chunks. Cut bacon into appropriate sizes for skewers.

Place elk, bacon, elk, bacon on metal or wooden skewers.

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 serve hot.

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With fall hunting upon us, we tend to have a lot of waterfowl filling up the refrigerator. The best time to cook anything is right away when it’s fresh. So a recipe that we love and our friends love is an easy to cook up recipe that will leave you with zero leftovers and extra room in the freezer.

INGREDIENTS

• 6 Goose Breasts
• Soy Vay Veri Veri Teriyaki
• McCormick Grill Mates – Southwest
• Bacon
• BBQ Sauce (optional)

DIRECTIONS
Cut 6 breasts into 1 ½ chunks. Marinade 1/2 of the breast meat in Soy Vay’s Veri Veri Teriyaki sauce and marinade the other half using the McCormick’s Grill Mates powder packet.  Marinate for up to 30 minutes or 24 hours.

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

Cut 1 ½ inch slices of bacon. Skewer goose meat and bacon slices until skewers are full.

BBQ skewer’s until meat and bacon is cooked thoroughly. Be sure not to overcook goose meat.

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

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Food is like a song to me… it’s always a memory of a time or a place. And in most cases, it’s a good memory. Well this dish does just that – makes me think of Fall. The smell, the carmelization and sweetness of the root vegetables and rosemary blends well with the sweetness of the Elk Sausage.

INGREDIENTS

• 1 1/2 pounds ground Elk Sausage

Root Vegetables

• 16 garlic cloves peeled
• 3 sprigs rosemary
• 2 sweet potatoes
• 2 parsnips
• 1 red or white onion
• 2 Yukon gold potatoes
• 1 cup carrots
• 2 tablespoons olive oil, plus more for cooking
• Kosher salt and pepper

DIRECTIONS
Preheat oven to 425 degrees.

Cut the root vegetables into 1 ½ inch pieces. Cut onion to similar size as the root vegetables. Place all vegetables, rosemary and garlic cloves into large bowl. Coat vegetables with olive oil, salt and pepper.

Place vegetables on a large cookie sheet, on the middle rack and roast for 50 minutes to an hour. During cooking time be sure to stir vegetables every 15 minutes.

While the root vegetables are roasting, cook the ground elk. I enjoy cooking the ground elk on a piece of tinfoil direct on the BBQ. If you would prefer, you can cook the sausage in a cast iron skillet or in a non-stick skillet.

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Cold weather with snow on the ground tends to make me want to cook somthing up that’s hearty and warm. Meals like this also work best when it’s a Saturday or Sunday and time is not so rushed for getting dinner on the table. Start early, throw some music on, have a glass of wine and enjoy yourself.

INGREDIENTS

• 2 pounds Elk Meat (Backstrap, Sirloin or Round)
• 2 cups Dry Cabernet (Be sure you would drink it before you use it.)
• 4 tablespoons butter
• 2 cups carrots (recommend already peeled carrots cut in one inch chunks)
• 2 cups fingerling potatoes (russet or gold works too – cut in half or in one inch chunks)
• 2 white onions (diced)
• 2 tablespoons flour
• 2 (14 ½ ounce) cans beef broth
• 1 cup crushed tomatoes (canned will work)
• 3 sprigs of rosemary
• Salt and pepper

CABERNET WINES

• Rodney Strong
• Sterling Vineyards
• Louis M Martini

ADDITIONAL

• Sour Cream
• Chopped Onion
• Corn Bread

DIRECTIONS
Season the elk meat with salt and pepper.

Heat 2 tablespoons of butter in heavy stock pot over medium heat. Cook the elk meat in butter until brown on all sides 6-7 minutes (do not over cook). Pull meat out and set aside. Add remaining 2 tablespoons butter to hot stock pot. Add onions and carrots and cook until onions become translucent, about 7 minutes, being sure to stir onions and carrots.

Once onions are translucent, add 2 tablespoons of flour and coat onions and carrots. Once vegetables are coated, add wine, beef stock and tomatoes. Stir all ingredients together. Add seared beef to the pot. Bring stew to a boil then turn heat down to a simmer. Cover stock pot 50% for 60 minutes.s

Add fingerling potatoes to stock pot and cover completely on low for 60 minutes.

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Quick and easy plus packed full of flavor… has to be fattening, right? Well maybe just a little, but I promise it’s so good that you’ll want more.

INGREDIENTS
The amount of vegetables required is up to you and the size of your dinner party. I recommend that more is surely better. The vegetables have a tendency to cook down, caramelize and taste amazing… leaving most family members craving more.

• 3 Elk Sirloin steaks (1/4 inch think)
• McCormick Grill Mates – Southwest
• 4 strips Pepper Bacon
• Zucchini
• Mushrooms
• Yellow bell pepper
• Red bell pepper
• Red onion
• White onion
• Any other vegetables
• Olive oil
• 5 cloves garlic
• Kosher salt

DIRECTIONS
Rub elk sirloin steaks with generous amounts of McCormick’s Grill Mates Southwest seasoning or any of their seasonings. Marinade for about an hour while bringing meat to room temperature.

Chop zucchini, mushrooms, red bell pepper, yellow bell pepper and onion. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.

Pre-heat the barbecue to high temperature. Cook vegetables on the tinfoil directly on the BBQ.

Chop bacon into 1 inch pieces. Cook bacon on a separate piece of tinfoil on BBQ.

While the vegetables and bacon are cooking on BBQ, cut sirloin steaks into 1 inch pieces. Add meat direct to the bacon and continue cooking.

When the meat is medium rare, add meat and bacon direct to vegetables. Remove vegetables, bacon and sirloin from BBQ using a sheet pan and serve with rosemary baguette.

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INGREDIENTS:

• 10-14 dove breasts
• 1 egg
• 1 cup bread crumbs
• Garlic powder
• Sea salt
• Cracked pepper
• Fresh rosemary
• 3 tablespoons olive oil
• 2 garlic cloves

DIRECTIONS 
1) Split doves down the back and slice 1/4 inch thin strips from each of the bird’s breast.

2) Add all spice ingredients to the bread crumbs and then whisk the egg in a separate bowl. Wet the meat in the egg wash and then lightly toss in the breadcrumb mixture. Put pieces to the side.

3) Add oil and garlic to a large sauté pan on medium-high heat. Get the pan really hot and then place the Dove pieces into the oiled pan. Brown on all sides which should take about 5 minutes.

4) Remove and let rest for 3-5 minutes. They taste just like chicken nuggets so feel free to use your favorite condiments or dipping sauce or simply eat alone.

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