Sauteed Elk in White Wine Sauce

Sautéed Elk in White Wine Sauce

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2 pounds elk loin steak cut into filets 1/2 inch thick

2 carrots, peeled and finely diced

1 large onion, finely diced

1 cup diced mushrooms

½ cup butter

1 cup flour

1 ½ cup dry white wine

1 ½ cups beef broth equivalent

1 teaspoon dried and crushed tarragon

½ teaspoon Worchestershire

1 garlic clove, minced

2-4 tablespoons cooking oil

Salt and pepper to taste

Egg noodles or mashed potatoes

In a large cast iron skillet, melt the butter and add the diced carrot, onion, and mushroom. Sautee over medium heat until the carrots are tender. Add the beef broth, white wine and tarragon and simmer for five minutes. Add flour about a teaspoon at a time and stir until the sauce has thickened. Set aside but keep warm.

In another cast iron skillet, heat the cooking oil over medium heat. Coat the filets with flour and sprinkle with salt and pepper. Sautee the filets in the oil until browned on both sides. Place the filets on a bed of egg noodles or mashed potatoes and top with the white wine sauce.


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