OK Matt, Here you go, Milk,Velveeta and Lea & Perin sauce. You melt your cheese slow and add milk to make it as thick or runny as you like it. Add 1tsb of Lea & Perin per 1/2lb of cheese you use. If you like your cheese sauce with a little zip add some tobasco or some green chiles. As for the elk steak, I really don't put anything on mine, salt and pepper after it is cooked.
Gselkhunter