Cube up 1 lb of elk (or deer). Melt 1/4 stick of butter in a skillet over medium/medium high heat. Add venison and turn to brown on all sides. Once blood stops seeping out, stir in 1 small can of mushrooms (drained) and sautee for a minute or two until the liquid is starting to dry up. Deglaze skillet with 1/2 cup of dry sherry or white wine, and stir in 1 cup of sour cream. Heat through and serve over egg noodles.
I also make chicken fried elk/deer, elk/deer fajitas, elk/deer stirfry, stew, etc. using the storebought mixes and following the directions.
We do a lot of venison as shishkebob during the summer. Coat the meat with fajita seasoning, and skewer with squash, tomatoes, fresh mushrooms, onion wedge, green/red/yellow pepers, etc. and cook on the grill until medium/medium well and serve with rice. Simple and delicious!
Meat on a stick is good, too - I have a chiminea out back for that....
Enjoy your wapiti!