Dutch Oven Swiss Elk Steak

Dutch Oven Swiss Elk Steak

Produces tender, braised game meat in a rich tomato gravy, ideal for a hearty meal. The key to success with lean elk meat is the long, slow, covered cooking time, which tenderizes the meat

Ingredients:

• 2 pounds Elk Steak
• All-purpose Flour
• 2 tablespoons Butter
• 1 can (15 ounces) Tomato Sauce
• 1/2 cup red wine or Beef Broth
• 2 tablespoons Worcestershire Sauce
• 1/2 cup diced Onion
• 1/2 cup diced Green Pepper
• 1 can (2-1/4 ounces) sliced ripe Olives, drained
• 1 cup sliced fresh Mushrooms
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 4 slices Swiss Cheese, optional
• Cooked Noodles

Directions:

• Dredge elk steak lightly in flour; shake off excess. Melt butter in a 12” regular Dutch oven; brown steak on both sides. Combine the next nine ingredients; pour over steak.
• Cover and bake at 350° for 1-1/2 hours or until cooked to desired tenderness. If desired, place cheese over steak before serving. Serve over noodles.

 Dutch Oven Swiss Elk Steak PDF