This recipe is best when used with thinly sliced elk loin.
However elk cutlets will work well also. Pounding the meat with a mallet to tenderize it is also suggessted.
Ingredients: 2 lbs. of thinly slicedelk loin or cutlets 2 lbs. of fresh mushrooms
1/2 cup of olive oil 1-6 oz. can of tomato paste 2 cloves of garlic, minced 1 cup of dry red wine flour salt and pepper to taste
First, heat the olive oil in a large skillet. Season the elk loins with salt and pepper,
then batter with the flour on both sides, coating meat well. Brown the meat, then drain excess grease on paper towels.
Saute the mushrooms and garlic. Mix the wine and the tomato paste, then stir the mixture into the meat and mushrooms. Cover and simmer for 30 minutes, stirring occasionally. Serve with rice or noodles.
