French Elk Burgundy

Ingredients:

1/4 cup flour

2 lbs. elk chuck, cut into 1-inch cubes

3 bacon slices, chopped

1/2 tsp. salt

1/2 tsp. seasoned salt

1/2 tsp. dried marjoram

1/2 tsp. Italian seasoning

1/2 tsp. pepper

2 cloves garlic, minced

1 beef bouillon cube, crushed

1 cup red wine (recommend Burgundy wine)

1 cup fresh mushrooms, sliced

2 Tbls. cornstarch, dissolved in 2 Tbls. water (optional, but
recommended)

Cooked wide noodles


Directions:

In a large skillet cooked bacon for several minutes. Remove bacon and
set aside. Dredge elk with flour and brown on all sides in bacon
drippings. Mix elk, cooked bacon and drippings, salt, seasoned salt,
Italian seasoning, marjoram, pepper, garlic, bouillon and wine in
Crock Pot. Cover and cook on LOW for 6-8 hours, until elk meat is
tender. Then turn to HIGH, add mushrooms, cover and cook for 15
minutes. To thicken sauce, add cornstarch mixture when you add the
mushrooms. Serve over wide noodles.