Entrée: United States – Elk in Red Wine Stew

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 20 min

Total 3 hrs 40 min

Ingredients

2 1 / 2–3 lb (1.1–1.4 kg) elk roast, cut into 1 1 / 2–2 inch (4–5 cm) cubes
Salt to taste
Black pepper to taste
3 tbsp (45 ml) olive oil or butter
6–8 cloves garlic, minced
12–16 pearl onions, peeled
10 oz (280 g) button mushrooms, whole or halved
3 carrots, sliced into chunks
2–3 celery stalks, sliced
2 cups (480 ml) full-bodied red wine
2 cups (480 ml) beef or game stock
2 tbsp (30 ml) tomato paste
1 tbsp (8 g) flour (optional, for thickening)
2 bay leaves
3 sprigs fresh thyme or 1 tsp dried thyme
Parsley for garnish (optional)

Instructions

1. Pat elk cubes dry and season with salt and pepper. Heat 2 tbsp oil in a heavy pot over medium-high heat. Brown meat in batches and set aside.
2. Reduce heat to medium. Add remaining oil and sauté carrots, celery and minced garlic until softened, about 4–5 minutes.
3. Stir in tomato paste and flour (if using) and cook 1 minute. Add red wine to deglaze, scraping up browned bits.
4. Return browned elk to the pot, add stock, bay leaves and thyme. Bring to a simmer, cover, and reduce heat to low.
5. Simmer gently for 2–3 hours until the meat is tender and sauce is reduced.
6. In a skillet, sauté pearl onions and mushrooms in a little butter or oil until golden; add them to the stew during the last 20 minutes of cooking to absorb flavor.
7. Remove bay leaves and thyme stems. Adjust seasoning with salt and pepper.
8. Serve hot with mashed potatoes, crusty bread, or buttered noodles and garnish with parsley.

---