Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Elk tenderloins, 8-10 oz ea
Sliced bacon
1/2 c Sliced mushrooms
1 tb Grey Poupon mustard
1/4 c Onion, finely diced
1/4 c Bell pepper, diced
1/2 c Brown gravy
1 1/2 oz Brandy
1 Clove garlic
Tyme
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 frypan
and saute 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
saute until tender. Add brandy to hot pan and flame. Caution should
be used in this step. When flame dies, add brown gravy and mustard
and stir until mixture is smooth. Pour mixture over tenderloins on
warm platter. Serve dish with wild rice or rice pilaf and a green
vegetable.

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