INGREDIENTS:1 quart + 1 pint beef stock as needed, roux 9 oz. bacon, diced, uncooked 9 oz. yellow onions, julienned 9 oz. portobello mushrooms, sliced 2 Tbsp. green onions, diced 1 750-ml bottle port wine 24 2-oz. portions of elk tenderloin medallions 6 oz. peppercorn blend, crushed ¾ pound butterDIRECTIONS:Bring beef stock to a simmer. Add roux slowly until stock is slightly thickened. Simmer about 10 minutes then strain and set aside. Saute bacon on medium heat until half cooked, add ...

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