Serves 3-4
Prep Time: 1 hour
6 elk chops, 1-inch thick
Jane's salt
flour
oil
1/2 cup water
1 T. Worcestershire sauce
1 T. thyme
1 cup fresh mushrooms, sliced
1/2 cup cream
2 T. Scotch (your favorite brand)
Season chops with Jane's salt. Dredge in flour and brown in hot oil. Remove chips and set aside. Pour off excess oil from pan drippings. To remaining drippings, add water, worcestershire sauce and thyme. Add more flour to thicken as desired. Cook over low heat until thick. Add mushrooms and simmer for 5-10 mins. Add cream and Scotch. Stir well, adding more salt to taste. Add chops to sauce, cover and simmer long enough to heat chops.
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