really good!! I would reccommend making extra sauce to mix in with your rice for extra yumminess!!!

SOOO Good. Amazingly easy recipe, I used elk chops...didn't marinate or anything, followed recipe exactly and my husband is still talking about it :) Highly recommend.

I was short on time so I used the sauce from this recipe on the stove top with ground elk. I substituted about 1/2 - 3/4c marmalade for the apricots, and I didn't have any salad dressing made so I added about 1/4c ketchup, generous splash of worc. sauce and water. I added it to 1lb ground elk (browned) along with carrots, onions and peas for some veggies. The flavour was very good, slightly on the sweet side, so maybe a little less next time. I may also try substituting other flavours of jelly in the future, it's a nice change from the reg. tomato based sauces.

This is really good & a nice change of pace from my regular menu staples. I did make this the day before & let the meat marinate for 24 hours because I wasn't sure how tender and gamey the elk would be. I sauteed some broccoli & red pepper & served the vegetables & meat over rice. My two-year old LOVED it & ate three servings. I will definitely make this again & would substitute beef if I didn't have elk.

This recipe is very good. This is the first review I've written and I've tried lots of recipes here. I have to tell you that my husband (who thinks food is for sustenance only) actually said that this dinner was "really good!" more than once. I love sweet-sour anything, but dh doesn't care for pineapple. I love the fact that I get the sweet-sour flavor with the apricot jam instead of pineapple. Based on my sweet/sour thing, I made a few changes: I topped the elk (or as far as that goes any meat would work here),but I used elk, with 2 cloves of garlic (minced or smashed), 1 onion (small dice), 1 green pepper,(small dice). I also added a couple of Tablespoons of honey and 1/4 c. soy sauce to the sauce recipe. I served this over jasmine rice. I don't usually cook with jams or dressings, but this was worth getting these to make this. I will be making this again! Thanks! P.S. I grew up on wild game and some years when we were raising our children things were so tight that beef could not fit in the budget, so venison was on the menu instead. I use game, (venison, elk, bear, buffalo etc. just as I would use beef in any recipe, and you can too!

This was an easy recipe to make and the family loved it. We needed this variety with a freezer full of elk. It was a little plain so next time I make it I will add a crispy vegetable like broccoli, snow peas, or carrots during the last 30 minutes of the baking.