Elk medallions ( cut from the semitendinosis in the "round steak" ) marinated for a couple hours in home made sour cherry wine and Greek seasoning with onions and a bit of garlic, grilled on the BBQ. Potatoes made by boiling chunks, and adding a sauce made with sautéed onions, thick cream, butter, seasonings, and stirred until thick and creamy goodness, along with fresh carrots and peas with basil and butter sauce. And a nice Shiraz on the side.
