Jack Christensen of Castle Rock is a hunter who works hard to make wild game taste good to his family. He won Redwood Creek Wine’s Northwest Campfire Classic with this outdoor recipe. Makes 8 servings.
Materials
Cast iron skillet
Metal skewers
Knives
Large wooden spoon
Cast iron grate
Resealable plastic bags
Ingredients
MARINADE
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/2 cup Redwood Creek cabernet sauvignon (or any hearty red wine)
1 tablespoon olive oil
2 cloves garlic, crushed
Salt
Fresh cracked pepper
STEAKS
8 four-ounce elk tenderloins
8 slices smoked, uncured bacon, cut in half lengthwise
8 toothpicks
GARNISH
8 ounces button mushrooms
1/2 sweet onion, chopped
1 tablespoon butter
2 teaspoons balsamic vinegar
2 teaspoons olive oil
Directions
Before going camping, it is best to marinate the elk tenderloin medallions overnight. Pour Worcestershire sauce, soy sauce, wine, olive oil, garlic, salt and pepper into a 1-gallon resealable plastic bag; reserve. Remove the “silver skin” from the meat, then place in the marinade. Refrigerate 12-24 hours.
To cut down on cooking time outdoors, wash the button mushrooms and place with onions in a separate 1-gallon bag with the butter, balsamic vinegar and olive oil.
Keep the bacon slices in a separate bag.
To prepare: Place cast-iron grill and skillet over a red-hot bed of coals to preheat.
Remove tenderloins from marinade; wrap each with a slice of bacon and secure with a toothpick. Once grill is heated, place tenderloins on the grill. Cook 3-4 minutes per side.
After turning the tenderloins, place mushrooms and onions in the preheated cast-iron skillet. Saute 2-4 minutes.
Remove elk from grill and mushroom-onion mixture from the skillet at the same time. Plate the medallions and top with mushroom and onions to serve.
