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Elk Marengo
 Ingredients
Serves six
- 3 lbs of elk shoulder (other tender elk cuts
can be used)
- 2 tbsps of olive oil
- 1 tsp of salt
- ¼ tsp of pepper
- 2 tbsps of flour
- 1 cup of thinly cut onions
- 2 cups of white wine
- 1 ½ cups of diced tomatoes
- ½ tsp of basil
- ½ tsp of thyme
- ½ lb. of mushrooms
- ½ tbsp of cornstarch
- 1 tbsp of water
- 3 tbsps of fresh thinly cut parsley
Preparation
Cut the meat into cubes or strips
and roll in the flour, salt and pepper mix.
Heat large pan with oil to medium high. Sear the meat in the hot oil and remove.
In another pan, sauté onions for 5 minutes. Add meat to onions and cook
for another 3 to 4 minutes. Deglaze the pan with white wine and let them simmer
for 1 minute while stirring.
Add the diced tomatoes, basil, and thyme, and salt to taste. Cover and let
simmer for 1 to 1 ½ hours or until the meat is tender.
Add the mushrooms and thicken sauce
by adding cornstarch diluted in cold water. Pour
onto a hot plate, sprinkle with fresh parsley and
serve with Swiss noodles (spaetzle) or with small "Parisian" potatoes
and vegetables of your choice.
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