ELK STEW
A very flavorful stew with elk meat (can substitute beef or other game meat you wish to use). My husband inhaled it, went back for seconds the first time I made it. He doesn't do that unless he REALLY likes the dish. I've had to make this in triple batches when friends come over because they have to take some home with them. I would let you know if it freezes well but never enough left over to find out.
Provided by CookingFairie
Categories One Dish Meal
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In 6 quart pan, pour water and turn burner on high. Add the beef boullion, instant chicken boullion, garlic, black pepper, cilantro, basil, and anaheim pepper into the water and bring to a boil.
- Turn burner down to medium and add the meat to the water. Cook for 10 minutes.
- Add the onion, celery, potatoes, carrots and mushrooms. Cook for 2 hours on low.
- Enjoy. Excellent with a crusty bread.
MONTANA ELK STEW RECIPE - (3.9/5)
Provided by A_Liebmann
Number Of Ingredients 8
Steps:
- Cut up elk meat into 1 inch cubes, try to keep them all the same size. Shake in a baggie with flour Add butter to a large pot and brown meat on all sides. If you have a lot of meat do it in batches so the meat is not crowded. Remove browned meat and set aside. Add more butter to the pan and saute the chopped onion and celery until soft. Add the meat back into the pot. Add 1 can Swansons veggie broth, and enough warm water to cover the meat. On med/high heat cooking, string constantly till it thickens and boils. Be sure to stir up into the mix any browned bits from the bottom. Lower heat so it simmers gently. Cook for 1 hour covered stirring occasionally. Add more water to keep the level above the meat. Cut up your veggies into about 1" cubes and add to pot. Add more water if needed to cover the mix wll. Cook another hour until all veggies are tender. Salt and pepper to taste.
VENISON STEW
I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.
Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
ELK STEW BOURGUIGNON
This is a delicious rich-tasting stew that can also be made with beef, venison or a combination of meats. The juniper berries really enhance the flavour so it is worth trying to find them. I found my dried juniper berries at a health food store. They are very strong so it's best to discard them (along with the bay leaf) as you find them in the finished dish. This tastes even better cooked a day or two in advance and re-heated. It also freezes well. I adapted this from a recipe on a pamphlet I picked up from an elk farmer near Ottawa. Elk is very lean and also very tender when cooked slowly on low heat (or quickly on high heat). It is very low in calories, fat and cholesterol and high in protein. Hints: I cook a batch of bacon in advance and keep in the freezer to add at the end. Browning the meat is key to the rich flavour.
Provided by Cathy 41
Categories Stew
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cut meat into 1" cubes and pat dry. Mix flour, salt and pepper in a bowl or plastic bag. Add meat cubes, a few at a time to coat. Shake off excess flour and reserve.
- Heat a large heavy pot over medium-high heat and fry bacon until crisp. Remove, blot excess fat, chop and reserve. Note; this can be done in advance.
- Heat olive oil in the same pot and quickly brown meat in batches on all sides. Transfer to a large bowl and reserve.
- Reduce heat to medium, add onions, carrots, celery and potatoes. Cook, stirring until onions are softened.
- Stir in tomato paste, juniper, thyme and bay leaf, then add wine and wine vinegar. Bring to a boil, scraping up browned bits from the bottom.
- Add stock and reserved meat with juices to the pot. Return to a boil, then reduce heat, cover and simmer for 2 hours, stirring occasionally until meat is tender. Add additional flour to thicken or water to thin to desired gravy consistency. Stir in bacon.
Nutrition Facts : Calories 210.2, Fat 4.5, SaturatedFat 1.1, Cholesterol 2.7, Sodium 532.8, Carbohydrate 30.8, Fiber 4, Sugar 4.3, Protein 4.9
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