6 elk chops or pork chops may be used
2 cups wild mushrooms (fresh or dried)
1 cup reduced chicken or veal stock
salt and pepper to taste
3 tablespoons olive oil
chopped parsley, for garnish
Season elk chops with salt and pepper and set aside
In a large saute’ pan, over medium heat, add 3 tablespoons of olive oil and
heat until hot, but not smoking. Add the chops and cook about five minutes per
side (will produce a medium cooked chop) Transfer to a warm serving platter
and keep warm while finishing sauce.
Using same saute’ pan, pour out any excess oil. Add the stock and mushrooms.
(If you are using dried mushrooms, be sure to reconstitute them by soaking in
water for 30 minutes and rinsing well) Simmer stock and mushrooms for five to
ten minutes and season with salt and pepper to taste. Ladle sauce over chops
and garnish with chopped parsley and serve.