1 lb. elk, moose or venison fillets
Meat tenderizer (optional)
Salt and pepper
1 egg
3 T. milk
2/3 cup seasoned bread crumbs
2 T. Parmesan cheese
4 T. butter, divided
1 T. chopped garlic
8 oz. fresh mushrooms, sliced
1/2 cup thinly sliced green pepper
1 beef bouillon cube
1 cup water
2 tsp. flour
1/4 to 1/2 cup Marsala wine
Slice fillets horizontally into 1/4-inch-thick strips. Season with salt and pepper and meat tenderizer if desired. Puncture meat lightly with a fork. Mix egg, milk, salt and pepper in a shallow bowl. Combine bread crumbs and Parmesan cheese in shallow bowl. Dip fillets in egg mixture, then coat with bread crumb mixture. Brown fillets in 2 T. butter and garlic, turning until lightly browned. Transfer to heated platter and keep warm. Sauté mushrooms and green pepper in remaining butter until tender. Dissolve bouillon cube in water. Add flour and mix well. Add this mixture and wine to mushrooms and green peppers, simmering on low until thickened. Serve over meat with wide noodles or wild rice.
Variation: Substitute white wine and a splash of cognac (up to 3/4 cup) for Marsala. Add 1diced fresh tomato, peeled and seeded, to mushrooms and substitute 1/2 cup chopped canned artichoke hearts for green pepper.
Mary Anne Lecce
Collinsville, IL
From Celebrating Wild Game: Members’ Special Recipes