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Elk Bourguignonne




Source of Recipe


Master Chef Don Easley


List of Ingredients




4-5 lbs ELK medallions
• 2 tbsp butter
• pepper to taste
• 2 pinches of thyme
• 1 bay leaf, crushed
• 2-3 cloves of garlic
• crushed 25 small onions
• 1tbsp parsley
• 2 tsp salt
• cup water
• 1 cup red wine
• 5 tbsp flour
• 2 tbsp tomato paste
• 1/2 lb. bacon
• 300 grams mushrooms

Recipe



Brown the ELK medallions and add salt and pepper to taste. Move the meat to pot in oven.
Sprinkle flour, thyme, bay leaf and garlic over meat and stir.
Add water and red wine.
Mix in tomato paste.
Put a lid on and put in 350 degree F. preheated oven. Let simmer for 1-1 • hours.
Fry bacon in small bits and mix in.
Fry onions (whole) and mushrooms, mix in.
Let simmer for a few more minutes.
Garnish with chopped parsley.
Serve with rice or potatoes.