The following recipe for Elk Stew is from reader Dave W. This recipe has a bit of cloves, that can be omitted if you dislike that flavor.
Ingredients
- 1 lb. elk meat, cubed to bite-size
- 2 -14.5 oz cans beef broth
- 1 -14.5 can of diced tomatoes
- 1 ½ T. all-purpose flour
- ¼ c peas — preferably fresh, or frozen ones will suffice
- 2 c. cubed potatoes
- ½ c. diced carrots
- ¼ c chopped onions — preferably fresh, or frozen ones will suffice
- 1 T. Worcestershire sauce
- ¼ c. wine — I prefer chablis. You can also use lager-style beer
- 1 t. basil (or less, to taste)
- ¼ t. cloves (optional)
- ¼ t. white sugar
- Salt (to taste)
Directions
- Brown the elk meat in a pan.
- Add flour and stir to make it into a rue.
- Add broth and wine (or substutute lager-style beer.)
- Add vegetables.
- Add the seasonings.
- Stir on high until thickened.
- Simmer until vegetables are tender.
- Cook the vegetables before adding for quick stew or simmer for several hours over low heat until vegetables are soft.
- Tastes best if simmered for several hours.
STORAGE
The leftovers are awesome–actually better-tasting on Day Two than on Day One!
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