In large skillet, brown steak in bacon drippings. Add wine, broth, salt, thyme, garlic, onion and orange strips. Cover and simmer for 1 1/2 hours or until tender. Add cornstarch / water slurry and cook until liquid is thickened. Add remaining ingredients; cook until heated through. Remove orange slices before serving.
Lloyd L. Prochnow Elk Mound, WI
Trim all fat and cut into 1/2-inch chunks. Combine flour, pepper, garlic powder, cloves and salt to taste. Dredge elk cubes in seasoned flour and set aside. In large skillet or Dutch oven, cook pickles, onion, mushrooms and garlic in butter over high heat for 5 minutes, stirring constantly. Add floured elk and cook for 10 minutes longer. Add wine, broth and sour cream, stirring well. Lower heat, cover and simmer for about 25 minutes, or until meat is tender, stirring occasionally; add a little additional broth if the mixture seems to be drying out. Serve over egg noodles and sprinkle with paprika.
Robert W. Dixon Sandpoint, ID