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Old 11-22-2012, 02:23 AM
FishingMOM FishingMOM is offline
 
Join Date: Jul 2010
Location: Calgary
Posts: 9,599
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NRA Members’ Recipe of the Month

Elk Fillet with Mushrooms in Wine Sauce

1˝ pounds fillet or tenderloin tips, cut into half-inch strips
1 pound fresh mushrooms, sliced
3 tablespoons butter or margarine
˝ cup Port or Marsala wine
˝˝ teaspoon Dijon mustard
Salt and fresh ground pepper to taste
1 (10 ounce) package Pepperidge Farm frozen puff pastry shells, baked according to directions

In a large skillet, sauté meat in one tablespoon butter until pink. Remove meat and set aside. Heat one tablespoon butter in skillet. Add shallots and mushrooms. Sauté until golden brown. Add wine, and increase heat and, stirring, reduce to half. Add remaining butter and stir quickly into mixture. Serve immediately. Yield: 6 servings.

Edd Rankin
Colorado Springs, CO
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