Ingredients Jump to Instructions ↓

  1. 1 envelope onion soup mix

  2. 1/4 cup water

  3. 1 jar (12 ounces) apricot preserves

  4. 1/2 cup Russian or Catalina salad dressing

  5. 1/4 cup packed brown sugar

  6. 1 tablespoon cider vinegar

  7. 1-1/2 pounds elk steaks, cut into 1/2-inch strips

  8. 1 teaspoon salt

  9. 1/4 teaspoon pepper Hot cooked rice

Instructions Jump to Ingredients ↑

  1. In a bowl, combine soup mix and water; let stand for 15 minutes. Add preserves, salad dressing, brown sugar and vinegar; mix well. Place elk in a greased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Pour apricot mixture over the elk. Cover and bake at 350° for 45 minutes. Uncover and bake 30-40 minutes longer or until meat is fork-tender. Serve over rice. Yield: 4-6 servings.


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