More Elk Recipes:
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
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.
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.
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.
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.
2 lbs (907 g) stewing elk (preferably cut into 1- to 1 ½-inch cubes)
½ tsp Seasoned salt
2 tbsp olive oil
1 ½ cups coarsely chopped onions
1 cup chopped celery
2 tsp minced garlic
2 tsp Herbes de Provence
2 ½ cups reduced-sodium beef broth
2 tbsp tomato paste
2 tbsp balsamic vinegar
2 bay leaves
1 tsp granulated sugar
½ tsp each salt and ground pepper
1 large thin-skinned potato, unpeeled, cut into ¾-inch pieces
1 large carrot, chopped
1 small sweet potato, peeled, cut into ¾-inch pieces (optional)
2 tbsp cornstarch
¾ cup frozen green peas
2 tbs minced fresh parsley
Pat elk dry with paper towels. Sprinkle elk lightly all over with seasoned salt. Heat 1 tbsp olive oil in a large non-stick pot over medium-high heat. Add half the elk cubes and cook, turning occasionally, until all sides are lightly browned. Remove from pot and keep warm. Repeat with remaining 1 tbsp olive oil and elk cubes. Set browned meat aside.
Add onions, celery and garlic to same pot (you may add a bit more olive oil or ¼ cup beef broth to pot if necessary to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes. Return elk cubes to pot and stir in Herbes de Provence.
Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour and 15 minutes. (Make sure it’s a low simmer and mixture is not boiling. It will burn.)
Stir in white potatoes and carrots. Cover and simmer for 25 more minutes. Stir in sweet potatoes and simmer for 20-25 more minutes, until vegetables are tender.
Mix corn-starch with 2 tbsp water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thickened. Stir in peas and parsley and cook just until peas are heated through, about 2 minutes. Serve.
(Adapted from “The Loonyspoons Collection”, by Janet & Greta Podleski, 2012)
Slow-Simmered Burgundy Elk Stew
1-1/2 pounds elk stew cubes (preferably 1-3/4-inch pieces)
3 tablespoons all-purpose flour
3/4 teaspoon salt
2 to 4 teaspoons canola oil, divided
2 teaspoons dried parsley flakes
1-1/2 teaspoons Italian seasoning
2 cups beef broth
1 cup Burgundy wine or beef stock
3 medium potatoes (about 1-1/3 pounds), peeled and quartered
1 cup fresh mushrooms, halved
1 medium onion, cut into 8 wedges
2 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into ½-inch pieces
Additional water, optional
Preheat oven to 350®. Toss elk with flour and salt to coat lightly; shake off excess. In an ovenproof oven dish, heat 2 teaspoons oil over medium heat. Brown elk in batches, adding additional oil as needed. Remove from pan.
Add bouillon, herbs, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add elk; return to a boil. Transfer to oven; bake, covered for 1 hour.
Stir in vegetables and, if desired, thin with additional water. Bake, covered, until elk and vegetables are tender, 45-60 minutes.