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Sautéed Elk
w/Mushrooms & Red Wine |
Ingredients
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2 lbs. of thinly sliced elk loin or
cutlets
2 lbs. of fresh mushrooms
1/2 cup of olive oil
1-6 oz. can of tomato paste
2 cloves of garlic, minced
1 cup of dry red wine
flour
salt and pepper to taste |
Cooking Instructions
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First, heat the olive oil in a large skillet. Season the elk
loins with salt and pepper, then batter with the flour on
both sides, coating meat well. Brown the meat, then drain
excess grease on paper towels. Sauté the mushrooms and
garlic. Mix the wine and the tomato paste, and then stir the
mixture into the meat and mushrooms. Cover and simmer for 30
minutes, stirring occasionally. Serve with rice or noodles.
Yields 4-6 servings. Enjoy! |
Comments
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This recipe is best when used with thinly sliced elk loin.
However elk cutlets will work well also. Pounding the meat
with a mallet to tenderize it is also suggested. |
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