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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 e-mail us.

Browse the links for Duck, Elk, Venison, and Miscellaneous Recipes. Bon Appetit!

German Pancakes

One egg

One cup flower

One can of evaporated milk 

Dash of salt 

Just a dip of cooking oil 


Mix well with a blender, and dip with a ladle on to a hot flat pan that has been greased lightly.

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

8 Eggs

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.


Taco Soup


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

olive oil

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



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