Elk Bourguignon
1/4 lb diced salt pork
2 lbs elk chuck,rump, or round cut in 2' cubes
1-1/2 tsp salt
fresh ground pepper
2 Tbsps flour
1-1/2 cups dry red wine
1-1/2 cup
herb bouquet (1 carrps waterot, sprig of parsley, 1 bay leaf, 1/2 tsp thyme 1 clove
garlic, placed in cheesecloth and tied with string)
4 small onions cut in 1" peices
1/2 lb fresh mushrooms minced
Fry salt pork until crisp, drain and reserve drippings.
Brown elk slowly on all sides in 2 Tbsps of the drippings, sprinkle with salt, pepper and flour,toss to coat evenly. Place in heavy 2 quart casserole along with salt pork. Boil wine, water, and herb bouquet together, then pour over the meat.
Cover and bake at 350 until tender approx. 2 hours. Skim off all fat
Saute onions and mushrooms separately in a little of the fat for a few minutes.
Add onions to meat, bake another 30 minutes, add mushrooms, bake another 10 minutes.
Serves 4-6
Then make biscuits and EAT!