| 2 lb elk loin all fat, gristle and silver skin carefully removed |
1/2 lb |
n/a
|
|
| 1/4 c. dry red wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 1 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1/2 c. hoisin sauce |
2 tablespoons |
$3.49 per 8 1/2 ounces
|
$0.46 |
| 2 Tbsp. grainy or possibly Dijon mustard |
1 1/2 teaspoons |
$2.69 per 8 ounces
|
$0.09 |
| 4 x garlic cloves chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 1/2 Tbsp. soy sauce |
1 1/8 teaspoons |
$2.59 per 10 fluid ounces
|
$0.05 |
| 1 tsp dark molasses |
1/4 teaspoon |
$4.69 per 12 fluid ounces
|
$0.02 |
| 2 Tbsp. ketchup |
1 1/2 teaspoons |
$4.39 per 32 ounces
|
$0.04 |
| 1/4 tsp red chili flakes |
0.06 teaspoon |
$1.99 per 15 ounces
|
$0.00 |
| Total per Serving |
$0.90 |
| Total Recipe |
$3.61 |
Suggestions?