Frankfurt Style Elk



1 1/2 lb Ground Elk
3 Large Russet Potatoes, diced
1 lb Prepared Sauerkraut
1 cup Plain Croutons
1 Yellow Onion, chopped
1 Egg, beaten
2 tbsp Catsup
1/2 tsp Tabasco Sauce
1 cup Water
2 tsp Salt
1/2 tsp Pepper
1 tbsp Brown Sugar
2 tbsp Olive Oil
4 oz Provolone Cheese, slices thin

Heat olive oil in a large fry pan. Add elk, onion, salt, pepper; sauté until elk is browned. Add remaining ingredients and stir once. Put on the lid and don't peek for 1 1/2 hours. When done, remove from heat, add thin slices of cheese and let sit with the lid on for one more minute.

This dish is a meal in itself, if you wish you can serve with hard crust French bread.


Serves the whole gang.




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