Back Strap/Tenderloin of Elk
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• 1 Backstrap/2 Tenderloin
  
• 1/2 Cup Red Wine
  
• 1/2 Cup Water
  
• 1 Onion
  
• 1 Bell Pepper
  
• 16 oz. Mushrooms
  
• Flour
  
• 1 Cup Butter (about)
  
• 1 to 1 1/2 cups uncooked rice

  Start rice when you begin cooking, everything should be ready at the same time. Marinate meat in your favorite marinade for 4 to 24 hours. Cut meat into 1/2 inch cubes, flour, brown on high with butter in a large cast iron skillet or large pot (needs to be large enough for all contents), and set aside.
  Cut up all vegetables. Add them to the wine, water, and meat.
  Cook until it starts to thicken (Note: add a little cornstarch mix with COLD water to help thicken if needed). Serve over rice, serves 2 to 4 people.

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