Sweet and Sour Elk

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  • 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


  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.

Yield: 4 to 6 servings

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