The Elk Backstrap Sandwich (Recipe)

Salt and pepper crusted elk medallions cooked to medium-rare perfection. Sliced and served on a cheese toasted Kaiser roll with spring onions and a dollop of horseradish cream sauce.

Serves 2

Ingredients:

• 2, 6-inch wide elk medallions
• 3 Spring onions sliced
• 1 teaspoon dried tarragon
• 2 tablespoons butter
• 4 slices Muenster cheese
• 2 Kaiser rolls
• Kosher salt
• Fresh ground pepper

Horseradish Cream Sauce:

• 8 ounces sour cream
• 3 tablespoons cream style horseradish
• 1/2 tablespoon Dijon mustard

To view the directions for this recipe please visit: http://www.nevadafoodies.com/the-elk-backstrap-sandwich/