elk stew recipes

Elk Stew Recipes

More Elk Recipes:

Tenderloin | Roast | Steak | Ground | Stew | Sausage


Elk Bourguigon

Ingredients:

  • 3 lbs (1.5 kg) elk stewing cubes
  • Salt & freshly ground pepper
  • 1/3 cup (75 ml) all purpose flour
  • 2 Tbsp. (30 ml) vegetable oil, divided
  • 4 ½ Tbsp. (67 ml) butter, divided
  • ½ cup (125 ml) brandy
  • 3 slices thick-sliced bacon
  • 2 onions, finely chopped
  • 3 large cloves garlic, finely chopped
  • 2 carrots, thinly sliced
  • 1 Tbsp (15 ml) tomato paste
  • 1 – 750 ml bottle of dry red wine
  • Bouquet garni (see below)
  • 1 lb (454 g) pearl onions, blanched & peeled
  • 1 lb (454 g) mushrooms, quartered if large
  • Salt & freshly  ground pepper

Directions:

  1. Pat elk pieces dry & sprinkle with salt & pepper. Beginning with ½ of the flour in a plastic bag, add a portion of the elk cubes & shake to coat.  Continue adding flour & cubes until all the meat is coated.
  2. Heat 1½ Tbsp. oil & 1½ Tbsp. butter in a large saucepan over medium heat until hot, but not smoking. Working in batches, without crowding, brown elk meat well on all sides.  Add remaining oil as needed.  Once browned, transfer to a large bowl.  Pour off excess oil from pan.  Deglaze with brandy, stirring and scraping any brown bits, for 1 minute.  Pour over meat in bowl.
  3. Heat 1 Tbsp. butter in cleaned saucepan over medium-high heat until foam subsides.  Add bacon and cook, stirring for 2 minutes.  Add chopped onions, garlic and carrots and cook, stirring occasionally until light golden, about 5 minutes.  Add tomato paste.  Cook, stirring for one minute.  Add wine, meat and its juices and bouquet garni.  Simmer gently, partially covered until meat is tender, about 3 ½ to 4 hours.
  4. Heat 1 Tbsp butter in medium saucepan over medium –high heat until foam subsides.  Add peeled pearl onions and cook, stirring occasionally, until browned in patches.  Season with salt & pepper.  Add 1 ½ cups water.  Simmer, partially covered, until onions are tender, about 15 minutes.  Increase heat & boil, uncovered stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.  Remove from heat.  Once meat is tender, stir onions and mushrooms into stew.  Simmer for 10 minutes.  Remove bouquet garni. Skim any fat from surface and season stew to taste with salt & pepper.

To Make Bouquet Garni: Stick 2 whole cloves into a 4 inch (10 cm) piece of celery. Tie celery with 4 stems fresh parsley (without leaves), 4 sprigs fresh thyme and 2 bay leaves.