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Email to Master Chef Don F. Easley Jr.      

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    Elk Bourguignonne

    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    4-5 lbs ELK medallions
    2 tbsp butter
    pepper to taste
    2 pinches of thyme
    1 bay leaf, crushed
    2-3 cloves of garlic
    crushed 25 small onions
    1tbsp parsley
    2 tsp salt
    cup water
    1 cup red wine
    5 tbsp flour
    2 tbsp tomato paste
    1/2 lb. bacon
    300 grams mushrooms


    Brown the ELK medallions and add salt and pepper to taste. Move the meat to pot in oven.
    Sprinkle flour, thyme, bay leaf and garlic over meat and stir.
    Add water and red wine.
    Mix in tomato paste.
    Put a lid on and put in 350 degree F. preheated oven. Let simmer for 1-1 hours.
    Fry bacon in small bits and mix in.
    Fry onions (whole) and mushrooms, mix in.
    Let simmer for a few more minutes.
    Garnish with chopped parsley.
    Serve with rice or potatoes.




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