Fredrickson Elk Farm
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Elk Meat

Our elk meat is sold by:

  • Piece
  • Quarter
  • Half
  • Whole

Other elk meat products we sell:

  • Whole muscle jerky
  • Snack sticks
  • Smoked brats
  • Fresh brats
  • Maple breakfast links
  • Summer sausage made with pure maple syrup.

If you are interested in purchasing some Elk Meat please contact us for our current meat prices. Call (651) 258-4057 or e-mail elkgal@gmail.com.

Elk Recipes

 

ELK CHOW MEIN

8 OZ. ELK MEAT SLICED IN 3/4” LONG STRIPS.
8 OZ. CHINESE CABBAGE
4 OZ. BEAN SPROUTS
1 1/2 Tsp. CORN STRACH
1 SMALL GINGER ROOT SLICED
2 TBSP. SOY SAUCE
4 OZ. DREID MUSHROOMS
1-CUP ELK BROTH OR BEEF BROTH
2 TBSP. DRY SHERRY
3 OZ. SNOW PEAS
4 OZ. WATERCHESTNUTS
4 OZ BAMBO SHOUT
SOAK ELK IN SHERRY 30 MINUTES. REMOVE MEAT AND SOAK BEAN SPOUTRS AND SLICED CABBAGE. FOR 20 MINUTES.
HEAT 2 TBSP. OIL AND FRY GINGER 2 MINS. DISGUARD GINGER. ADD ELK STIR 3 MINS. ADD SOYSAUCE, MUSHROOMS AND STIR IN CABBAGE. ADD BROTH, BEAN SPROUTS AND OTHER VEGETABLES COVER AND COOK 5 MINS. PUT ALL VEGGIES TO THE SIDE ADD CORN STRACH PASTE. STIR TILL JUICE THICKENS. MIX WELL SERVE OVER RICE OR NOODLES.

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ELK ROAST W/GINGER

4-5 Pound Elk Roast (any kind)
1 1/2-tsp. Lawry’s Salt
1 1/2-tsp. Granulated Garlic
1 1/2-tsp. Onion Powder
1 1/2-tsp. Ginger
1/2-tsp. Pepper
1 1/2-Cups Water
1 Tbsp. Beef Base

Cook covered for about 2 1/2 to 3 hours or until tender at 275 degrees. Save juices for gravy or broth for stew.

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COMPANY CASSEROLE

Meatballs:
2 lbs. Ground Elk
1/2-cup Sour Cream
3 Tbsp. Onion Soup Mix
1 1/2-Cups Soft Bread Chunks
Mix all ingredients together & form balls. Roll balls in 1/3-cup flour & tsp. Paprika and brown in pan. Combine 8 oz. Can mushrooms soup, 8 oz. Can cr. Of chicken soup & 2 cups water. Pour over meatballs & simmer 20 minutes. Place in casserole dish.
Dumplings
2 Cups Flour 4 tsp. Baking Powder
4 Tbsp. Poppy Seed 1/4-cup oil
1 tsp. Celery Seed
1 tsp. Poultry Seasoning
3/4- Cup + 2 Tbsp Milk
Mix just to moisten.
Melt 1/4-cup butter, stir into 2 cups soft bread chunks. Flake dumpling mix & place on top of meat mixture & sprinkle with bread cubes on top.
Bake at 400 degrees for 20 to 25 minutes or till dumplings are golden brown.
Can be made a day ahead & then bake.

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ELK STEW

2 TO 3 LBS. ELK STEW MEAT
2 TBSP. SHORTENING
6 CUPS HOT WATER
1 tsp Salt
1 tsp. Lawry Salt
1 1/2-tsp. Garlic Powder
1/4 tsp. Pepper
4 Medium Carrots cut in pieces
3 Large Potatoes cut in pieces
2 Medium Celery Stalks cut in pieces
2 Medium Onions chopped
1 Pkg. Frozen Green Beans
3 tsp. Beef Base
2 Bay Leaves
Cook elk stew meat in shortening until brown. About 15 mins. On medium heat. Add 6 cups water, salt and pepper. Bring to a boil and reduce heat cover and simmer 2 hours. Stir in carrots, potatoes, celery, onion, beef base, Gr. Beans and bay leaves. Cover and simmer until vegetables are tender about 30 minutes. Remove bay leaves . Put 1 cup flour in bowl with 1/2 cup water, and beat till smooth. Pour through strainer and add slowly to to thicken.

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ELK MEAT BALLS WITH DILL SAUCE

MEATBALLS;
1-1/2-LBS. ELK BURGER
1/2-CUP DRY BREAD CRUMBS (OR USE CRUSHED KEEBLER BUTER CRACKER)
1/4-CUP MILK
3/4-Tsp. SALT
1/2-Tsp. WORCESTERSHIRE SAUCE
1/4-Tsp. PEPPER
1 SMALL ONION CHOPPED ABOUT 1/4 CUP
1 EGG
MIX ALL TOGETHER AND SHAPE INTO BALLS. PLACE IN UNGREASED BAKING PAN. BAKE UNCOVERED AAT 275 DEGREES UNTIL DONE AND LIGHT BROWN ABOUT 20 TO 25 MINUTES.

DILL SAUCE;
8 TBSP. BUTTER 1/4 Tsp ONION 8 TBSP. FLOUR POWDER
1/4- Tsp. SALT 3 TBSP. DILL
WEED
1/8- Tsp. PEPPER DASH NUTMEG
1/2- Tsp. GARLIC POWDER 3-CUPS MILK
1 TBSP. CHICKEN BASE
MELT BUTTER IN 3 QT. PAN, ADD FLOUR AND SPICES STIR UNTIL SMOOTH COOK 3 MINS. ADD MILK STIRRING CONSTANTLY UNTIL SMOOTH AND THICKENED. PUT MEAT BALLS IN SAUCE AND COOK ON LOW FOR 15 MINS. SERVE WITH RICE, POTATOES OR NOODLES.

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