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| From: ~Pixie (Original Message) | Sent: 7/7/2004 3:23 PM |
| Elk Tenderloid with Brandy Mustard Sauce 2 elk tenderloins, 8-10 oz each sliced bacon 1/2 c. sliced mushrooms 1 Tbsp Grey Poupon mustard 1/4 c. onion, finely diced 1/4 c. bell pepper, diced 1/2 c. brown gravy 1 clove garlic thyme ground black pepper 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 |