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Receta Elk Tenderloid With Brandy Mustard Sauce Venison
by Global Cookbook

Elk Tenderloid With Brandy Mustard Sauce Venison
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Ingredientes

  • 2 x elk tenderloins, 8-10 ounce 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 1/2 ounce brandy
  • 1 clv garlic tyme grnd black pepper

Direcciones

  1. Remove silverskin from tenderloins and rub meat with split garlic cloves.
  2. Sprinkle lightly with thyme and black pepper. Wrap bacon around tenderloin and use toothpick to secure. Place in warm frypan and saute/fry till bacon is cooked.
  3. Note: tenderloins shouldn't be cooked past medium rare.
  4. Remove from pan and pour off excess grease. Place onion and bell pepper in pan for 30 seconds, add in mushrooms and saute/fry till tender.
  5. Add in brandy to warm pan and flame. Caution should be used in this step.
  6. When flame dies, add in brown gravy and mustard and stir till mix is smooth.
  7. Pour mix over tenderloins on hot platter. Serve dish with wild rice or possibly rice pilaf and a green vegetable.
  8. Note: When my stepdad cooked this, I thought the meat was too rare and there was too much gravy, so you may want to adjust as necessary.