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Elk Tenderloin With Mushroom Gravy
Sent in by Kaye Tarpley.

~ 1lb elk tenderloin/backstrap, cut into ¾” thick pieces
~ cooking spray
~ 2 tbsp butter
~ 2 tbsp finely chopped shallots
~ 1/2 lb crimini mushrooms, sliced
~ 1 tsp minced garlic
~ 1 tbsp soy sauce
~ 3 tbsp all-purpose flour
~ 2 cups beef broth
~ 1/2 tsp fresh ground black pepper
~ 1/4 tsp salt
~ 3 fresh thyme sprigs

Coat a large non-stick skillet with cooking spray and heat over medium-high heat.

Add the elk and sauté for 5 minutes, browning all sides. Remove from pan and tent with foil. Be careful not to overcook!

Melt the butter in the skillet and add the shallots and mushrooms. Sauté for 4 minutes.

Add the garlic and sauté for 30 seconds stirring constantly to prevent garlic from burning.

Stir in the soy sauce. Sprinkle in the flour and cook for 1 minute stirring constantly.

Gradually whisk in the broth and stir until smooth.

Add the salt, pepper and thyme. Bring to a boil and cook for 2 minutes until thick.

Return the meat and accumulated juices to the pan and cook until heated through.

Discard the thyme sprigs.

Serve over egg noodles or steamed rice.


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