ELK / WAPITI This is a sample recipe page from Recipe Girl. View ALL RECIPES Spice Up Your Recipes With Uncle Steve's:  Dried Chiles     Chile Powders     Grow Your Own Hot Spice With Uncle Steve's: Hot Chile Pepper Seeds The North American Wapiti (Cervus elaphus), or elk as it is often called in North America, is the second largest member of the deer family. Wapiti bulls grow to nearly 5 feet (1.5 meters) in height at the shoulders and may weigh more than 750 pounds (340 kilograms). The cows are smaller. Wapiti are dark brown in the head and chest region and light brown on the rest of the body with a large white patch on the rump. They have huge antlers that may spread 5 feet across. Wapiti were once found throughout most of the United States but are now restricted to the western states and southern Canada. Their range includes Europe (where they are called red deer), central Asia, Siberia, and northern and western China. Wapiti roam in herds, moving from the mountains to the valleys in winter. During the mating season in the fall, fights between males are common. They challenge one another with a loud bellow. Two animals face each other from a distance of about 20 feet (6 meters), paw the ground, and then charge and crash their antlers together. Bellowing as they fight, they continue the struggle until one goes down. The loser usually survives but leaves the area. Occasionally the antlers of the fighters lock together so that neither can eat, and both animals die from starvation. In March the bulls lose their antlers, but they can still ward off predators with their sharp front hooves. In early summer each cow gives birth to one or two white-spotted calves. From: Compton's Interactive Encyclopedia 1998

============================ Cocktail Meatballs - Elk Recipe By: Sue Whittlesey, High Wire Ranch Amount Measure Ingredient Preparation Method 1 pound elk meat ground 1/2 cup dry bread crumbs 1/3 cup onion minced 1/4 cup milk 1 whole egg 1 tablespoon snipped parsley 1 1/2 teaspoons black pepper 1/2 teaspoon worcestershire sauce 1/4 cup shortening 12 ounces chili sause 10 ounces grape jelly Mix ground elk, bread crumbs, onion , milk, egg, and next four ingredients; gently shape into 1-inch meatballs. Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; pour off fat. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes. 5 Dozen Appetizers. ============================ Native American Elk Stew with Acorn Dumplings Recipe By: Beverly Cox and Martin Jacobs Amount Measure Ingredient Preparation Method 4 Slices bacon, halved 1 1/2 lb Elk or beef chuck steak, -trimmed and cubes 1 qt Water plus 1/2 cup 1 1/4 c Chopped onions 2 Bay leaves 1 t Salt 3 Potatoes, peeled and diced 2 Carrots, peeled and diced 1 lg Turnip, diced 1/4 c Acorn meal or finely ground -hazelnuts -- ACORN DUMPLINGS -- 1/2 c Acorn meal or finely ground -hazelnuts 1/2 c Whole wheat flour 1 3/4 ts Baking powder 1 Egg, beaten 2 tb Milk 2 tb Vegetable oil In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart of water, onion, bay leaves, and salt. Cover and simmer for 1 1/2 hours. Add potatoes, carrot and turnip and cook 30 minutes longer. Combine remaining water with acorn meal and stir into the simmering stew. In a bowl, combine dumpling ingredients and beat until smooth. Drop by tablespoonfuls into the simmering stew. Cover tightly and steam 12 to 15 minutes. From "Spirit of The Harvest: North American Indian Cooking,"