Pan Seared Elk Backstrap

Pan Seared Elk Backstrap

recipe by

430
calories
13
ingredients
4
servings
3.513

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Ingredients

2 gls red wine a robust
2 cups beef stock
6 juniper berries crushed
1 shallots small, diced
4 sprigs thyme
1 tbsp butter
2 tbsps lard or olive oil for roasting
6 turnips cut into 3″ pieces
6 parsnips small, cut into 3″ pieces
olive oil or Grapeseed, for cooking the elk.

Nutrition Facts

430
calories
14
g fat
18
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 9
SmartPoints: 16