-=> Quoting Michael Loo to Jim Weller <=-

 JW>       Title: White Sangria

 ML> that might be a good place to stow the sweet spices I'd
 ML> omit from your cherry sauce.

For the record, I only did that once.

 ML> Dry Rub Crusted Smoked Rabbit

That looks good.

Speaking of game, Ray used his fourth tag last week. He already
had one mule deer, one whitetail deer and a moose and now he has
bagged an elk, so he has a full freezer even after sharing with the
other guys in his group. elk is the most beef like of the venison
critters.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elk Tenderloin with Brandy Mustard Sauce
 Categories: Mushrooms, Venison, Bacon, Alcohol, Sauces
      Yield: 4 Servings
 
      2    Elk tenderloins
           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
           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 frypan
  and saute until bacon is cooked. 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.
  
  Recipe By: El Charro Cafe, Tucson, Arizona
 
MMMMM





Cheers

Jim


... Passionfruit does not live up to its name.

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