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 onions, mushrooms and green onions. Continue to saute for 2-3 minutes and add wine. Let mixture simmer until reduced by half. Strain remaining wine off and add to beef stock mixture. Simmer port-enhanced sauce for two minutes and set aside.
Lightly coat elk medallions with pepper and saute in butter over medium heat. Cook medallions two minutes on both sides until medium rare. Pool sauce in middle of serving plate, top with two elk medallions and garnish with bacon mixture.SERVINGS:12 servingsFrom:Executive Chef Mark Owsley, The Gamekeeper Restaurant, Boise, Idaho