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    Elk: Elk Tenderloin with Brandy Mustard

    Source of Recipe

    El Charro Cafe Favorite Recipes

    List of Ingredients

    2 Elk tenderloins -- 8-10 oz each
    Sliced bacon
    1/2 c Sliced mushrooms
    1 tb Grey Poupon mustard
    1/4 c Onion -- finely diced
    1/4 c Bell pepper -- diced
    1/2 c Brown gravy
    1 1/2 oz Brandy
    1 Clove garlic
    Thyme
    Ground black pepper

    Recipe

    Remove silverskin from tenderloins and rub meat with split garlic cloves. Sprinkle lightly with thyme and black pepper. Wrap bacon around tenderloin and use toothpick to secure. Place in hot frypan and saute until bacon is cooked. Note: tenderloins should not be cooked past medium rare. Remove from pan and pour off excess grease. Place onion and bell pepper in pan for 30 seconds, add mushrooms and saute until tender.

 

 

 


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