Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Elk Tenderloin Garlic Steaks
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- #40196
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 pounds elk tenderloin steak (1/2 to 3/4-inch thick)
3 tablespoons margarine
1 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper
1/2 cup vermouth (optional)
directions
Remove any fat from steaks. In skillet, heat margarine and stir in garlic, salt and pepper. Mix well into the margarine. Fry steaks in hot margarine until they am done the way you prefer, (elk tenderloin cooks fast. About 3 to 6 minutes on each side for medium rare, depending on how thick steaks are).
Remove steaks to hot plate and keep warm. Add vermouth to drippings, stir about one minute and spoon over steaks and serve.
added by
joie
nutrition data
250 calories, 8 grams fat, 2 grams carbohydrates, 35 grams protein per serving. This recipe is low in carbs.
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