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Sunday, January 15, 2006

Elk Tenderloin Carpaccio



Here's a new twist on carpaccio. This thinly sliced tenderloin is served under a mild raspberry vinaigrette with figs and port. The elk is locally produced in Manitoba. Serve with baguettes or water crackers. Enjoy!

1 comment:

bonaventuretravel said...

I have tried those pears and they were WONDERFUL