1 envelope onion soup mix
1/4 cup water
1 (12 ounce) jar apricot preserves
1/2 cup Russian or Catalina salad dressing
1/4 cup packed brown sugar
1 tablespoon cider vinegar
1 1/2 pounds elk steaks, cut into 1/2-inch strips
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
In a bowl, combine soup mix and water; let stand for 15 minutes.
Add preserves, salad dressing, brown sugar and vinegar; mix well.
Place elk in a greased 13 x 9-inch baking dish. Sprinkle with salt and pepper. Pour apricot mixture over the elk. Cover and bake at 350 degrees F for 45 minutes.
Uncover and bake 30 to 40 minutes longer or until meat is fork-tender.
Serve over rice.
Yields 4 to 6 servings.