Good And Easy Elk 1 to 2 pounds elk, cubed
1/2 pound sliced fresh mushrooms 1 cup beef broth 1 (10 3/4 ounce) can cream of mushroom soup 1 envelope dry onion soup mix Combine all ingredients in 3 quart slow cooker; mix gently but well. Cover; cook on low for 8 hours, or on high for 4 hours, or until the meat is tender but not over-cooked. Variation: You may substitute venison or beef for the elk. Makes 3 to 4 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
