Rocky Mountain Recipes 8-10-09

Spicy Baked Elk Steak

2 lbs. Round elk steak

1/4 c. Cooking oil

1 c. Flour

1 Onion, sliced

1 large can Tomatoes, diced

2 Green peppers, chopped

Chili powder to taste

Salt and pepper to taste

2 c. Hot water



Pound flour into steak then season with salt and pepper. Heat cooking oil in a skillet and brown steaks on both sides. In a casserole dish, add meat, onions, tomatoes, green peppers, chili powder and water. Cover and bake at 350 degrees for 2 hours or until tender.



JoAnn Woodward • Grand Junction, Colo.

Venison Meat Loaf

1 lb. Ground venison

1/2 lb. Ground pork sausage

1 Egg

1/2 c. Catsup

12 Soda crackers, crushed

1/2 t. Sage

1 c. Onion, chopped

1/2 c. Tomato sauce

1/2 c. Brown sugar



Combine venison, pork sausage, egg, catsup, crackers, sage and onion. Form mixture into a loaf shape and place in an ungreased baking dish. Combine tomato sauce and brown sugar then spread over meat loaf. Bake at 350 degrees for 1 hour.



JoAnn Woodward • Grand Junction, Colo.

Bear Crossing Stew

2 lb. Bear meat, cubed

Lard or bacon drippings

2 Tbsp. Flour

1/4 t. Salt

10 Juniper berries

1-1/2 pints Water

8 Potatoes, diced



Cook bear meat in lard or bacon drippings in a dutch oven until done. Add flour, pepper and salt. Once liquids are absorbed, add Juniper berries and potatoes. Simmer for 30 minutes or until potatoes are tender.



Patty Spellman • Yuma, Colo.

Venison Round Steak

Venison, bite size pieces

Buttermilk

Flour

1 Onion, sliced

1/2 c. Rice

1 can Cream of Mushroom Soup

1 Garlic clove, minced

3-1/2 c. Water



Soak venison in buttermilk for several hours or overnight. Flour the soaked venison then brown in a skillet. Place browned venison in a greased casserole dish and top with onion and rice. Mix together, Cream of Mushroom Soup, garlic and water then pour over meat mixture. Cover and bake at 350 degrees for about 1-1/2 hours or until the meat is tender, add water if needed.



Sharon Raasch • Champion, Neb.

Sole Amandine

4 Sole fillets

1/2 t. Black pepper

2 Tbsp. Butter

1/4 c. Almonds, sliced



Broil or grill fillets for 4-6 minutes, without turning, or until the fish flakes easily with a fork. Meanwhile in a small skillet, cook almonds in butter for 1-2 minutes or until golden brown. Add pepper then spoon butter sauce and almonds over fish and serve immediately.



Sharon Raasch • Champion, Neb.

Heartiest Kielbasa

1 can Cream of Celery Soup

1-1/2 c. Water

1 Tbsp. Margarine

1 lb. Kielbasa, smoked

3/4 c. Long grain rice, uncooked

1 (10 oz) pkg. Frozen peas

1 (4.5 oz) jar Mushrooms, sliced, drained

1 c. Cheddar cheese, shredded



In a skillet, combine Cream of Celery Soup, water and margarine then bring to a boil. Cut Kielbasa into 1/2-inch pieces. Add Kielbasa and rice to soup mixture. Reduce heat, cover and simmer for about 20-25 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer for an additional 15-25 minutes or until rice is tender and peas are heated through. Sprinkle with cheese and cover until cheese melts.



Helen Druse • Lafayette, Colo.