Recently I was lucky enough to receive a package of stewing elk from a family member (thanks uncle Al!) so I decided that this would be my first attempt at cooking wild game! Elk is a lean alternative to most red meats and since it is wild it is not treated with growth hormones or chemicals. If you enjoy the taste of elk this recipe is a must try! Almost all of the ingredients that I used in this elk stew recipe are local.
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| Elk Stew |
2lbs stewing elk cubes, trimmed
1/2 tsp smoked sea salt
1/2 tsp freshly cracked pepper
1/2tsp Herbs de Provence
Olive oil
1 small yellow onion or 2 shallots, finely chopped
8 cremini mushrooms, sliced
4 carrots, peeled and chopped
2 turnips, peeled and chopped
4 medium potatoes, cubed
3 cloves of garlic, minced
6 fresh thyme sprigs or ground thyme if it is all that you have on hand
2 bay leaves
3 tbsp all purpose flour
1 cup red or white wine
1 1/2 cups reduced sodium beef broth
1 can whole tomatoes or fresh tomatoes, chopped
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| Fresh garden veg |
Directions:
Season your elk with salt & pepper. In a medium sized Dutch oven heat 2 tbsp of olive oil over medium-high heat. Brown elk all over and transfer to a bowl till later.
Add 1 more tbsp of olive to your pot and cook onions & garlic, stirring occasionally until caramelized and soft, about 8mins.
Stir in mushrooms, carrots, turnip, potato, thyme & bay leaves. Cook for 2 mins.
Sprinkle with flour and make sure that your mixture is coated well. Add wine and scrape the bottom of your pan so that you lift up all the brown bits of flavor on the bottom.
Add broth & tomatoes, and return elk to your pot and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally for 1 1/4hrs.
Uncover and cook until thickened and elk is tender. Discard thyme & bay leaves.
Serve and enjoy!
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| Elk Stew |
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