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Backstrap/Tenderloin of Moose

1 backstrap/2 tenderloin
1/2 cup red wine
1/2 cup water
1 onion
1 bell pepper
16 oz. mushrooms
flour
one half cup butter (about)
1 to 1 1/2 cups uncooked rice

Start rice when you begin cooking, everything should be ready at the same time. Marinate meat in your favorite marinade for 4 to 24 hours. Cut meat into 1/2 inch cubes, flour, brown on high with butter in a large cast iron skillet or large pot (needs to be large enough for all contents), and set aside.

Cut up all vegetables and brown (almost burn them) in remaining butter. Add wine, water, and meat. Cook until it starts to thicken (Note: add a little cornstarch mix with cold water to help thicken if needed). Serve over rice.
Yields : 2-4 servings

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