All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
2         Tbsp          Spice Union Ultimate Seasoning Blend
2         lbs             Elk sirloin roast
1/2      C               Milk
4         Tbsp          Vegetable oil
1/2      C               All-purpose flour
1         strip           Bacon- fine diced
8         oz              Cremini mushrooms- sliced
1/3      C               Fresh onion- minced
2         Tbsp          Fresh garlic- minced
1         C               Low sodium beef broth
3/4      C               Port wine
3         Tbsp          Fresh Italian parsley- finely minced
6         Tbsp          Cold butter

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1. Remove all the silver skin from your elk sirloin roast.

2. Using a very sharp knife, slice the elk sirloin roast into 1/4 inch slices, against the grain of the muscle fibers.

3. Place one piece of the sliced elk sirloin between two sheets of plastic wrap. (Image 1) Using the textured side of a meat mallet, pound the elk sirloin until it is flattened out. Now turn over the mallet and pound the elk sirloin with the flat side of the mallet from the center of the meat slice, moving out towards each side. Pound each scaloppine until it is 1/8 inch thick. Repeat this step for each scaloppine.

4. Place the scaloppini into a bowl and add the milk. Be sure to coat each scaloppine with milk. The milk will tenderize the scaloppini even further, as well as draw out blood, reducing the ‘liver’ flavor often found in wild game.

5. Allow the scaloppini to soak in the milk for at least 15 minutes, but not more than 45 minutes.

6. Place the bacon in a large sauté pan and cook over medium heat, just until the fat is rendered from the bacon and it barely starts to brown.

7. Remove the bacon from the sauté pan and set aside until needed.

8. Pat each scaloppine dry with a paper towel and lay them out in a single layer on a baking sheet.

9. Season each scaloppine with the Spice Union Ultimate Seasoning Blend; seasoning on just one side of the scaloppini.

10. Heat the same sauté pan, with the bacon fat to a medium high heat.

11. Add the vegetable oil and butter to the pan.

12. As soon as the butter stops foaming, dredge the scaloppini in the flour, shaking off any excess flour. Immediately place the scaloppini into the sauté pan. Do not over crowd the pan.

13. Cook each scaloppine for 1 minute per side then remove it from the sauté pan and place it on a plate until needed. Repeat this step until all the scaloppini have been seared.

14. Add the mushrooms to the pan and cook just until they start to brown on the edges. You may need to add an additional tablespoon of butter to the pan during this period. It will take about 4 minutes for the mushrooms to brown.

15. Add the onion and garlic to the sauté pan and cook for 20 seconds.

16. Add the beef broth, Port wine and cooked bacon to the sauté pan.

17. Reduce the liquid in the pan until it starts to thicken and lightly coats the back of a spoon.

18. Add the scaloppini back into the sauté pan and turn to coat each scaloppini in the sauce.

19. Turn off the heat under the sauté pan and allow the sauce and sauté pan to cool for 1-2 minutes.

20. Add the minced parsley and remaining cold butter to the sauté pan (Image 2) and swirl the pan to incorporate the butter into the sauce.

21. Plate the scaloppini with the mushrooms and sauce over the top and serve immediately.