RECIPES FROM THE LUEDTKE FAMILY OF LUCKYLAND ELK | Bowlus, Morrison County

Crockpot Elk Chili Barbecue Elk Meatballs

• 1lb elk burger

• 1/2 cup chopped onions

• 1 cup chopped peppers

• Large can of crushed tomatoes

Luckyland Elk Stew

• 1 can beer

• 1 can chili beans of choice

• 1 tsp salt

• 1 tsp chili powder, additional to taste

Brown burger with onions and peppers. Add all ingredients to crockpot and cook on low for 4-8 hours. Add additional chili powder to taste.

Elk Hashbrown Casserole

• 1lb elk burger

• 1 medium onion finely chopped

• 2 tsp. beef flavored better than bouillon or 2 cubes beef bouillon crushed

• 1 bag hashbrowns

• 2 cups shredded cheddar cheese

• 1 can cream of celery soup

• 1/2 cup milk

• 1 tsp. salt

• 1/4 tsp pepper

• French’s Onions

Brown burger with the chopped onion. Combine cream of celery soup, milk, salt, pepper, and cheese in a large bowl. Add hashbrowns and browned burger and mix until the hashbrowns are evenly coated. Empty mixture into a 2 quart baking dish, or a pan that has been coated with cooking spray. Cover and put in 375 oven for about an hour, or until it is cooked all the way through. Pull out and top with French’s onions and put back in oven uncovered until onions are crispy, then serve.

Elk and Potato

Casserole

• 1lb elk burger

• 1 small onion finely chopped

• 4 cups potatoes thinly sliced

• 2 TBSP melted butter

• 1 cup shredded cheddar cheese

• 1 can cream of celery soup

• 1/3 cup milk

• 1 tsp. salt

• 1/4 tsp pepper

• 1/4 tsp garlic powder

• A bag of frozen corn or vegetable of your choice

Mix potatoes with butter and salt. Line potato mixture in bottom of a greased 13x9 baking dish. Bake at 400 for 30 minutes, until potatoes are almost tender. While that is baking, brown the elk burger with the chopped onion. Once it is brown, mix with the vegetables of your choice and layer on top of partially cooked potatoes. Combine cream of celery soup, milk, salt, pepper, garlic powder, and 1/2 cup cheese, and pour over meat and vegetable mixture. Bake for an additional 20-25 minutes. Pull out and sprinkle with remaining cheese and put back in oven for a couple of minutes to melt.

• 1lb elk burger

• 1/4 cup onion finely chopped

• 1 clove minced garlic

• 1 tbsp butter

• 1 egg

• 1/2 cup bread crumbs

• 1/2 cup milk

• 1 tsp Worcestershire sauce

• Barbecue sauce

Sauté onions in butter until soft. Add garlic and sauté for an additional 2 minutes. In bowl combine all ingredients. Form into small balls. Place on foil-lined baking sheet and cook at 375 for 30 to 40 minutes. Toss with your favorite barbecue sauce, our personal favorite is Baron’s Barbeque Sauce!

Cheeseburger Soup

• 1lb elk burger

• 1/2 cup chopped onion

• 2 cups chopped carrots

• 2 tbsp butter

• 2 tsp parsley

• 9 cups chicken broth

• 7 cups potatoes

• 1/2 cup flour

• 3/4 cup water

• 16 oz American cheese

• Salt, pepper, sour cream to taste

Brown elk with onions. Sauté carrots and parsley in butter for 10 mins. Add broth, potatoes, and elk and simmer until tender. In container with lid add flour and water and shake until smooth. Slowly add to soup and simmer until desired thickness. Add cheese and stir until completely mixed. Add salt, pepper, and sour cream to taste.

Elk Burger Stroganoff

• 1lb elk burger

• 1 can cream of mushroom soup

• 1 medium onion finely chopped

• 2 tsp. beef flavored better than bouillon or 2 cubes beef bouillon crushed

• 1/2 cup milk

• Canned mushrooms (optional)

• 1 cup sour cream

• Bag of Egg Noodles

• Salt & Pepper to taste

Brown burger with onions until cooked through. Add cream of mushroom soup, bouillon, and milk and simmer until all bouillon is dissolved and everything is heated through. Add sour cream and mushrooms (if desired) and salt and pepper to taste. Serve over cooked egg noodles. Very easy and kids love it!.

• Approx. 2 lbs. elk cubed

• 3 Tbsp. Bacon fat

• 5 cups hot water

• 1 tsp lemon juice

• 1 tsp Worcestershire sauce

• 1 clove of garlic

• 1 bay leaf

• 1 Tbsp. salt

• 1/2 tsp pepper

• 1/2 tsp paprika

• Dash of allspice

• 6 carrots sliced

• 1 large onion

• 4 cups potatoes diced

• 2 TBSP beef better than bouillon or beef bouillon powder or cubes

• Thickening (flour and water)

Cut the elk in cubes and chop the onion to desired size. Brown both of those in the bacon fat in a pan. While that browns, put the water, lemon juice, Worcestershire sauce, garlic bay leave, salt, pepper, paprika and allspice in a crock pot. When the meat is brown on the outside put meat onions, and any juice left in the pan into the crockpot. Simmer for 2 hours. Add the carrots and onions and cook until the vegetables are done. Pour the liquid out of the crock pot into a pan. Add 2 tbsp. beef better than bouillon into the sauce. Bring to a simmer and add thickening to make a gravy. The way I make thickening is to put flour and milk into a jar or something with a lid and shake it to make a very thick liquid. Pour the gravy back into the crockpot and serve.

***You can adjust the amount of potatoes and carrots to your liking, and add celery if you like

“The seed business isn’t the same as it was when I started. Different crops are grown in the area, and the numbers of farmers has shrunk. I need to be willing to adjust as the industry evolves.”

The farm has shipped seed and grain overseas, as well as to several states, including Hawaii, and has sent wheat to a vodka distillery to broaden their portfolio.

The number of farmers in the area has decreased since Lee took over in 1989, but the number of acres managed by each farm family has increased, Lee said. To accommodate the larger size of farm operations, the majority of the seed is cleaned into hopper bins and goes out to customers as true bulk. Scott said he also does paper bags of wheat and oats and tote bags that weigh between 2,000-2,400 pounds. He can accommodate a variety of operation sizes or seed tenders.

With the seed cleaning side of the business, they do cleaning for several area farms as well as for other seed growers. They’ve cleaned everything from peanuts and almonds to grass seed.

Agronomy has been part of Lee’s life from day No. 1, and he hopes it continues for a very long time. Lee said maybe someday his children will step in and partake fully in a family legacy.

“One of my favorite things about the farm is stepping out of a machine, watching the sun on the horizon while my boys are in the field harvesting,” Lee said. “That is one of the best things about this job – watching the whole thing happen right in front of our eyes and being able to appreciate the beauty of it.”