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Recipe: Elk Tenderloin with Summer Succotash and Chimmichurri

Recipe: Elk Tenderloin with Summer Succotash and Chimmichurri

posted on March 19, 2013

Ingredients   Elk 4 elk tenderloins (6 ounces each) Kosher salt and freshly ground black pepper Canola oil 4 sprigs of thyme 2 ounces extra virgin olive oil Chimmichurri 1/2 cup finely chopped cilantro 1/2 cup finely... Read More »