Kabob Marinade

A tasty, easy-to-make marinade, great for any grilled meat. Makes enough for 2 lbs of uncooked meat – 3 cups or 6 servings.

1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 tsp ground black pepper
2 cloves garlic, minced
1 tsp MSG (optional)

Directions:
In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic and MSG (meat tenderizer). Mix well and add meat. Marinate in the refrigerator for 4 to 24 hours. Grill on skewers with vegetables or in a slow-cooker until tender.

Steak Tip Marinade

5 oz Worcestershire sauce
8 oz Italian-style salad dressing
2 tsp garlic pepper seasoning
1 cup barbeque sauce
2 lbs sirloin tips, cubed

Directions:
Combine above ingredients. Place steak tips in marinade and coat well. Cover tightly and refrigerate for at least an hour. Grill on skewers with vegetables or in a slow-cooker until tender.

Elk Stew

2 lbs elk stew meat
2 carrots
4 potatoes
1 onion
1 cup celery
1 large can cut-up tomatoes
1 can tomato sauce
1 pkg onion soup mix
1/2 cup minute tapioca

Directions:
Cut first 5 ingredients into bite-size pieces. Mix together and bake in covered dish at 275 degrees for 5 hours.

Elk in Mushroom Sauce

2-3 lb elk roast
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1 cup (8 oz) sour cream w/ French onion
4 bacon strips, cooked and crumbled
1 (4 oz) can of mushrooms

Directions:
Place elk in a slow cooker. Combine soup, sour cream, and mushrooms. Pour over roast along with bacon. Cover and cook on low for 4-5 hours or until roast is tender.