Black and Bleu [elk] Steak Alfredo

Mike was saying all day today how he wanted elk steak Alfredo... Me being a traditionalist told him only chicken and shrimp belonged in Alfredo...thanks to olive garden I was proved wrong. So since all of this was different to me, I decided to try a completely different recipe with the Alfredo as well since elk would be entering a CHICKEN dish. This is what I used:

2 elk back straps marinaded in natural juices, seasoned salt and freshly ground pepper cooked in coconut oil.
1 packet Alfredo mix, prepared according to package directions plus an extra fourth a cup milk. (we use skim or soy)
About a cup of chunky bleu cheese dressing.
Half a can of Spicy red pepper diced tomatoes.
1/2 T minced garlic; and
Parmesan cheese, salt and pepper to taste.







Firstly you defrost (if necessary) your meat. Then cut it into strips and throw it into a gallon sized bag full of seasoned salt and pepper and set aside.




Next make Alfredo packet according to directions and add the extra milk.
One that is mixed thoroughly, add the bleu cheese, tomatoes, Parmesan and garlic. Mix well and simmer about five minutes or until contents are heated through.





Boil your pasta.

While pasta is boiling, make your husband prepare the meat, if he won't, (its okay ladies, not everyone's husbands are cool enough to help in the kitchen) all you do is cook it in a frying pan with coconut oil on low until its done.
Add sauce and meat and toss with drained pasta and viola! You're finished.





This is a really tangy recipe with loads of flavor! Hope you enjoy!!

we'll show YOU forks over knives...we have meat and all we used was a FORK!!