Elk in Sherry/Red Wine Sauce
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3 lbs. Elk slices
3 mediums onion
3 stalks diced celery
2 tbsp. bacon fat
1/2 cup Sherry or Red Wine
1 pack Peppercorn Gravy Mix
Salt & Pepper
Garlic to taste

Melt the bacon fat in a large pot. Season meat with salt, pepper and Garlic pepper and anything else you like to season your meat with. Mix Peppercorn Gravy Mix with flour. Then flour meat and cook until lightly brown (don't overcook). Set aside sauted meat.
Saute chopped onion in the fat left in the pan. It is now time to turn heat down to low and add cooking wine, salt and pepper to taste. Place all meat back in the pan and place covered in oven on 250 degrees with peppercorn gravy mix. Take a break and come back in 30 or an hour. Loosen your belt and say the blessing.

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