Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Elk Tenderloin, Elk Cabernet-Cremini Mushroom Demi-Glacé

Saved the bones from my cow elk. Circular sawed them up browned them off, and made stock







Strained the stock and reduced it down to very close to demi-glacé. Poured it into shallow pans, refrigerated it. It's solid Gelatinous at this point. I cut it into brownie sized squares and individually quick frozen them for use through the year. To make the sauce, I Sautéed the mushrooms in butter and oil, hit it with wine and reduced, added a cube of Demi, reduced it to a thick sauce and finished it with butter




Seared off the tenderloin after salt and pepper in it and a very hot skillet





Medium Rare of course





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