Advertisements

Expanded Self Defense site
1,000s of self defense pages on stun guns, laser and tasers, house alarms and lighting; also a complete Martial Arts Directory for ju jitsu, Karate, Tae Kwon Do et al

Huge Boating and Sailing Site
1,000s of pages and wonderful pictures of Sail and Power Boats plus 100 new pages on Sailing and Naval History from Salamis to WW II

Try our new, easily affordable Banner Ad for six months to attract your share of our 5,500,000 customers to your site.

Thank you for visiting. We hope you like our recipes. Please scroll down to learn more.

Back Strap/Tenderloin of Elk
Bookmark this valuable site


  • 1 Backstrap/2 Tenderloin
  • 1/2 Cup Red Wine
  • 1/2 Cup Water
  • 1 Onion
  • 1 Bell Pepper
  • 16 oz. Mushrooms
  • Flour
  • 1 Cup Butter (about)
  • 1 to 1 1/2 cups uncooked rice

    Start rice when you begin cooking, everything should be ready at the same time. Marinate meat in your favorite marinade for 4 to 24 hours. Cut meat into 1/2 inch cubes, flour, brown on high with butter in a large cast iron skillet or large pot (needs to be large enough for all contents), and set aside.
    Cut up all vegetables. Add them to the wine, water, and meat.
    Cook until it starts to thicken (Note: add a little cornstarch mix with COLD water to help thicken if needed). Serve over rice, serves 2 to 4 people.

    Please scroll down for Recipe Index

    Return to Recipe Index

    Running Deer

    Now, Click Here to Enjoy our 3,000 pages fish, meat and wild game recipes alon with links to our fishing, wildlife, hunting, archery, boating, gardening and animal picture sites

    Running Dog

    Return to Wild Game Recipes List