In zip lock bag combine olive oil, soy sauce, yellow mustard,
Creole seasoning, dehydrated minced garlic and hot sauce.
For spicy recipes, add red pepper flakes and tabasco sauce.
1 lb. Ground elk
1 lb. Pork sausage
1 cup oatmeal
1 can vegetable soup
½ cup salsa
1 teaspoon Creole seasoning
1 teaspoon garlic salt
Combine all ingredients and bake at 350 degrees for 1 hour.
1 red bell pepper
1 green bell pepper
1 can diced jalapenos
Marinate elk strips in spicy marinade for at least two hours.
Cut onion and peppers into thin slices.
Sauté with 1 can of diced jalapenos in olive oil until vegetables are tender. Add elk strips and cook fully. Serve on flour tortillas and top with salsa, guacamole, and sour cream.
Elk Noodle Alfredo
1 lb. elk, cut into bite size pieces
8 oz. heavy cream
1 lb. spinach
8 oz. shredded parmesan cheese
Marinate elk meat for at least two hours. In a large skillet or wok, cook meat and marinade over medium heat until meat is brown. Boil egg noodles in a separate pot. Drain, then add to meat. Add cream, spinach and parmesan cheese.
Simmer until flavors are blended.
Elk Asparagus Wraps
Elk meat, cut into thin 8 inch strips
Marinate elk meat for at least 2 hours. Trim asparagus ends.
Cut strips of bacon in half lengthwise. Wrap asparagus with elk and bacon.
Place on baking sheet and cook at 375 degrees until asparagus is
Recipes & Photos by Joe Gutierrez