Sweet-and-Sour Elk Steaks

by Al Giulio
(Boulder, MT)

1 envelope onion soup mix
¼ cup water
1 jar (12 oz) apricot preserves
½ cup Russian or Catalina salad dressing
¼ cup packed brown sugar
1 tablespoon cider vinegar
1 ½ pounds elk steaks, ½ inch thick
1 teaspoon salt
¼ teaspoon pepper
Cooked rice


Combine soup mix and water in a bowl; let stand for 15 minutes. Add the preserves, salad dressing, brown sugar and vinegar; mix well. Place elk meat in a greased 13-in. x 2-in. deep baking dish. Sprinkle with salt and pepper. Pour apricot mixture over the elk. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 30-40 minutes longer or until meat is fork-tender. Serve over rice.

Yield: 4-6 servings