Doug MidgettSidney Mintz
Explore the unique flavors of elk with Doug Midgett's delicious elk kibob recipe, packed with mushrooms, pineapple, and a tangy mustard glaze. Perfect for adventurous food lovers!
Ingredients
- Elk meat, cubed about 1 quart
- Mushroom caps
- Tomato juice, 2 cups
- Green pepper, cut in squares
- Liquid smoke, 1/2 tspn
- 1 Onion, cubed
- Vinegar, 1 cup
- Cherry tomatoes
- Prepared mustard, 1 cup
- Sugar, 2 teaspoons
- Salt, 2 teaspoons
- Pepper, 1 teaspoon
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