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Elk Chops Supreme


2 Tbsp Butter
6 Elk Chops
Salt & Pepper
2 Cups Mushrooms, quartered
2 Medium Onions, chopped
1/4 lb Bacon, diced
2 Tbsp Flour
1 1/2 Tsp Paprika
1 Cup Heavy Cream
1 Cup Canned Beef Broth
Boiled Rice


Preheat oven to 375° degrees. Butter a 9 x 16 glass baking dish. Melt 2 tbsp butter in a large skillet over high heat. Season elk chops with salt and pepper. Add to skillet and sear until brown, about 2 minutes per side. Transfer chops to baking dish. Top with mushrooms. Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp. Mix in flour and paprika. Increase heat to medium high. Stir in cream and broth and bring to boil, stirring constantly. Season with salt and pepper. Pour sauce over mushrooms and elk chops. Transfer to oven an bake until chops are tender; about 20 to 25 minutes. 
Serve over boiled rice. 

Makes 6 servings.


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