These delicious recipes were submitted by Ron Moxley, head
cook for Ellis Hunting Ranch. Look for new recipes each month. If
you would like to submit a recipe, please
Browse the links for Duck,
Elk, Venison, and
Recipes. Bon Appetit!
One cup flower
One can of evaporated milk
Dash of salt
Just a dip of
Mix well with a
blender, and dip with a ladle on to a hot flat pan that has been
Cook till you can separate it from
the pan without damaging the integrity of the pancake then flip.
This single batch will serve 2 people.
Baked French Toast
1-1/2 Cups milk
1/2 Cup sugar
1 tsp Cinnamon
1/2 tsp Nutmeg, freshly ground if available
2 Cups Dried apples
8 Slices Whole grain bread
Powdered sugar for sprinkling upon serving
Maple syrup for serving
Butter an 8 x 8 baking dish
Whisk eggs, milk, sugar, cinnamon and nutmeg until well combined.
Coarsely chop apples and place them in the baking dish. Tear bread
slices into rough pieces and toss together with the apples in the
baking dish. Spread evenly and pour egg mixture over all. Press bread
and apples into the custard mix.
Cover and refrigerate 15 minutes up to one hour.
Preheat oven to 350 degrees. Bake 40-45 minutes until set and lightly
browned. (Cover with foil if apples begin to get too brown.)
Serve with sprinkles of powdered sugar and syrup.
1 15 oz can kidney beans
1 15 oz can pinto beans
1 16 oz can hominy (or whole kernel corn)
1 16 oz can Mexican tomatoes
1 can sliced olives
2 jalapeņo peppers (optional)
4 Tbs taco seasoning
1 onion (diced)
1# lean elk or venison burger
Brown the burger and onions in a dutch oven. When browned, add the
canned ingredients (with the liquid) and seasonings.
Simmer for 1/2 hour, then serve with grated cheese.
Elk or Venison Stew
2# elk or venison, cut into 1" cubes
1/4 cup flour
2 tsp salt
1/4 tsp pepper
2 cups wine
1 8 oz can tomato sauce
2 beef bouillon cubes
2 bay leaves
2 celery stalks, cut into 1" cubes
2 medium onions, quartered
2 cups baby carrots
5 potatoes, cut into cubes
1 cup green beans
1 cup sweet peas
2 Tbs flour
1/4 cup water
Coat the meat with flour, salt and pepper. Brown the meat in a dutch
oven, when browned, add wine, tomato sauce, bouillon cubes, celery,
onions, and bay leaves. Bring to a boil, then reduce heat, cover, and
simmer for about 1-1/2 hours, or until the meat is tender.
Remove the bay leaves and add the carrots, potatoes, green beans and
sweet peas. Cook until vegetables are done.
Mix flour with water, then add to the stew and cook until stew
thickens, stirring frequently.
Serves 4 - 6