101. BARBECUED ELK with BACON

a.k.a. "Bubbly Barbecued Elk"


1 1/2 lbs. boneless elk steak
4 strips bacon
1 cup ketchup
1/2 cup Worcestershire sauce
1/2 to 1 cup water
1/4 cup brown sugar (packed)
3 tbsp. onion (minced)
1 tsp. instant beef bouillon
1/4 tsp. garlic powder
1/2 cup red wine

Remove any fat from the elk steak and cut it into bite-size pieces. In a heavy, covered skillet or electric fry pan, fry bacon until crisp. Remove, bacon; crumble and set aside. Brown elk in drippings; drain off excess grease and add bacon along with remaining ingredients except for wine. Mix well; lower beat, cover and slowly simmer for one hour or until elk is tender. Add water as needed. When meat is done, stir in wine. Serve at once on toasted buns. If you like the sauce thicker, add one tablespoon of cornstarch mixed in two tablespoons of cold water. Stir constantly as mixture thickens.


courtesy of: Elk Meat Shop, Don Schneider, Watertown, South Dakota