Rocky Mountain Elk with Onions and Mushrooms

INGREDIENTS:1 quart + 1 pint beef stock
as needed, roux
9 oz. bacon, diced, uncooked
9 oz. yellow onions, julienned
9 oz. portobello mushrooms, sliced
2 Tbsp. green onions, diced
1 750-ml bottle port wine
24 2-oz. portions of elk tenderloin medallions
6 oz. peppercorn blend, crushed
¾ pound butterDIRECTIONS:Bring beef stock to a simmer. Add roux slowly until stock is slightly thickened. Simmer about 10 minutes then strain and set aside.

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