2 elk
tenderloins, 8-10 oz each
sliced bacon
1/2 c. sliced
mushrooms
1 Tbsp Grey
Poupon mustard
1/4 c. onion,
finely diced
1/4 c. bell
pepper, diced
1/2 c. brown
gravy
1 clove garlic
thyme
ground black
pepper
Remove silverskin from tenderloins and
rub meat with split garlic cloves.
Sprinkle lightly
with thyme and black pepper. Wrap bacon
around tenderloin
and use
toothpick to secure. Place in hot fry
pan and sauté until bacon
is cooked. Note:
tenderloins should not be cooked past
medium rare.
Remove from pan
and pour off excess grease. Place onion
and bell pepper
in pan for 30
seconds, add mushrooms and sauté until
tender.
