Ingredients
1 envelope onion soup mix1/4 cup water1 jar (12 ounces) apricot preserves1/2 cup Russian or Catalina salad dressing1/4 cup packed brown sugar1 tablespoon cider vinegar1-1/2 pounds elk steaks, cut into 1/2-inch strips1 teaspoon salt1/4 teaspoon pepperHot cooked rice
Preparation
In a bowl, combine soup mix and water; let stand for 15 minutes. Add preserves, salad dressing, brown sugar and vinegar; mix well. Place elk in a greased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Pour apricot mixture over the elk. Cover and bake at 350° for 45 minutes. Uncover and bake 30-40 minutes longer or until meat is fork-tender. Serve over rice.
