Crocked Elk (AKA Elk Stroganoff)

This is a low cooker (crock pot) recipe. If you don’t add the optional items the meat could be used for all sorts of things like chili, sandwiches, tacos, wraps or just eat as is.

This came out of a desire to use up some left over onion soup dip. It turned out great. The meat is very tasty and falls apart. Do not brown it first.

 

2 pounds cubed elk meat

1 onion chopped

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp Adolf’s tenderizer

 

1/2 tsp pepper

1/8 tsp cayenne pepper

1/4 tsp paprika

 

4 ounces red wine

2 tsp worchester sauce

1 T ketchup

1 T brown sugar

1/2 pkg lipton onion soup mix

Optional:

1 cup sour cream mixed with 1/2 pkg Lipton Onion Soup Mix (left over onion dip)

2 small cans sliced mushrooms, drained

3 cups of pasta

 

Spray crock pot with Pam. Lay onions in bottom.

Put meat on cutting board and sprinkle it with the garlic powder, onion powder and tenderizer. Using multi-tine tenderizing fork, pierce meat aggressively. Drizzle oil over the meat and rub it in.  Put the meat on top of the onions in the pot. Sprinkle onion soup mix and rest of seasonings over meat. Mix wine, worchester, ketchup and brown sugar together. Gently pour over meat. Cook on low 6 to 8 hours.

Optional: I added 1 cup of Lipton Onion Soup Dip, 2 cans mushrooms and 3 cups of pasta in 1 hour before the end. This made it more stroganoff like. Noodles would have been best, but I didn’t have any so I used rotini. It was fine.

 

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