orange elk

by Russell Ramalie
(Oviedo,Florida, U.S.A.)

This is for use with ground elk. Rinse and wash with water and then marinade elk for a couple hours to reduce that "gamey" taste.

The amount of next ingredients will be determined by the amount of ground elk. You want the dish to be proportioned and not overwhelmed by any of the added ingredients. This is an elk dish.

Cube tomatoes.
Dice onions.
Dice garlic.

Use fresh oranges,and squeeze the juice, usually it takes about 3 to 4 medium size oranges for a pound of elk. No pulp.

Mix ingredients and let sit for approx. half an hour, periodically turning the meat over. Use a non-stick baking pan or use non-stick spray on the pan. Personally, I use butter.

Place in the oven and check until desired color is achieved. Either rare, medium-rare or fully cooked whatever the preference.

If you want a crust breadcrumbs can be used, however, if you do not wish to have a crust, when the dish is in the oven turn the meat early on, it helps to prevent sticking.

I do know that some of this may be a little vague, but a lot has to do with the personal taste. I am giving the ingredients and the process. This dish should come out with a hint of orange to it. The elk should still be tasted.