Roasted Elk Tenderloin with Bacon Wrapped Salsify, Jerusalem Artichokes, and Creamy Wild Mushroom Sauce

Roasted Elk Tenderloin with Bacon Wrapped Salsify, Jerusalem Artichokes, and Creamy Wild Mushroom Sauce
13 Ingredients
  • 4 cups water
  • 4 cups whole milk
  • 2 bay leaves
  • 10 black peppercorns
  • 16 stalks salsify, peeled
  • 16 slices smoked bacon
  • 1/4 pound (1 stick) butter, divided
  • 2 pounds elk tenderloin, completely cleaned
  • 6 Jerusalem artichokes, peeled sliced into 1/8-inch rounds
  • 1-ounce diced shallots
  • 4 ounces baby arugula
  • Mushroom Sauce, recipe follows
  • Chopped chives, for garnish
Nutrition
1308
65% daily value
4 servings
                                       
                                           
     

Fat

128% 83

Saturated

185% 37

Trans

- 1

Monounsaturated

- 30

Polyunsaturated

- 9

Carbs

14% 42

Carbs (net)

- 38

Fiber

13% 3

Sugars

- 29

Sugars, added

- 0

Protein

192% 96

Cholesterol

108% 323

Sodium

41% 987

Calcium

38% 381

Magnesium

35% 148

Potassium

47% 2206

Iron

86% 15

Zinc

109% 12

Phosphorus

165% 1154

Vitamin A

39% 355

Vitamin C

12% 11

Thiamin (B1)

88% 1

Riboflavin (B2)

113% 1

Niacin (B3)

129% 21

Vitamin B6

127% 2

Folate equivalent (total)

21% 83

Folate (food)

- 83

Folic acid

- 0

Vitamin B12

351% 8

Vitamin D

27% 4

Vitamin E

20% 3

Vitamin K

29% 35
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