Sweet and Sour Elk

Yield: 4 to 6 servings

Ingredients

• 1 envelope onion soup mix
• 1/4 cup water
• 1 (12 ounce) jar apricot preserves
• 1/2 cup Russian or Catalina salad dressing
• 1/4 cup packed brown sugar
• 1 tablespoon cider vinegar
• 1 1/2 pounds elk steaks, cut into 1/2-inch strips
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked rice

Instructions

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