2 Tbsp. butter
(6) elk chops, ¾” thick
salt & pepper
2 cups mushrooms, quartered
2 medium onions, chopped
¼ lb. bacon, diced
2 Tbsp. flour
1½ tsp. paprika
1 cup heavy cream
1 cup canned beef broth
2 Tbsp. tomato sauce
Boiled Rice
Preheat oven to 375 degrees. Butter a 9” x 16” glass baking dish. Melt 2 Tbsp. butter in a large skillet over high heat. Season elk chops with salt and pepper. Add to skillet and sear until brown, about 2 minutes per side.
Transfer chops to buttered baking dish. Top with mushrooms. Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp, stirring frequently, about 10 minutes. Mix in flour and paprika. Increase heat to medium-high. Stir in cream and broth and bring to boil, stirring constantly. Mix in tomato sauce. Season with salt and pepper. Pour sauce over mushrooms and elk chops.
Transfer to oven and bake until chops are tender, about 20 to 25 minutes. Serve with Boiled Rice. Serves 6.
