Entree: Canada – Alberta (Canadian Prairies) – Alberta Game Meat Stew

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) elk or venison stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or canola oil
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour, for dredging
- 2 medium yellow onions, chopped, about 10 oz (280 g)
- 3 cloves garlic, minced, about 9 g
- 3 large carrots, peeled and cut into 1-inch (2.5 cm) pieces, about 12 oz (340 g)
- 2 parsnips, peeled and cut into 1-inch (2.5 cm) pieces, about 8 oz (225 g)
- 1 small rutabaga, peeled and cut into 1-inch (2.5 cm) pieces, about 12 oz (340 g)
- 1 cup (200 g) pearl barley, rinsed
- 1 cup (240 ml) dry red wine (optional; can substitute extra stock)
- 4 cups (960 ml) beef or game stock (low-sodium preferred)
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (approx. 4 g) crushed juniper berries (optional, recommended)
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped, for garnish
- 2 tbsp (30 ml) heavy cream or sour cream (optional, to finish and enrich)

Instructions

Short Description:
A hearty slow-braised stew of elk or venison with pearl barley and Prairie root vegetables, seasoned with thyme and crushed juniper for a savory, slightly wild flavor. Cooked low and slow until the meat is meltingly tender and the broth is rich and glossy.

Regional Notes:
This Canadian Prairies version highlights local game (elk or venison) and sturdy root vegetables—carrot, parsnip, and rutabaga—plus pearl barley for a filling starch. Juniper berries and a splash of vinegar to finish are regional touches that brighten and complement the game flavors, distinguishing it from generic beef stew variants.

1. Season the cubed game meat with 1 tsp (5 g) of the kosher salt and 1/4 tsp (1 g) black pepper. Toss the meat with the flour to lightly coat; shake off excess.
2. In a large Dutch oven or heavy pot, heat 2 tbsp (30 ml) oil over medium-high heat until shimmering. In batches, brown the meat on all sides (about 3–4 minutes per batch); transfer browned pieces to a plate. Add more oil as needed between batches.
3. Reduce heat to medium and add the butter. When melted, add the chopped onions and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Stir in the tomato paste and cook 1–2 minutes to deepen its flavor. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom; simmer 2–3 minutes to reduce slightly.
5. Return the browned meat to the pot. Add the carrots, parsnips, rutabaga, rinsed pearl barley, bay leaves, thyme, crushed juniper berries (if using), Worcestershire sauce, remaining salt and pepper, and the stock. Bring to a gentle simmer.
6. Cover, reduce heat to low, and simmer gently on the stove for 1 1/2 to 2 hours, stirring occasionally, until the meat is very tender and the barley and root vegetables are cooked through. Alternatively, place the covered pot in a 325°F (160°C) oven and braise 1 1/2 to 2 hours.
7. Uncover for the last 15–20 minutes and increase the heat slightly if you want the broth to reduce and thicken. Taste and adjust seasoning with salt and pepper.
8. Remove and discard the bay leaves and thyme stems. Stir in the apple cider vinegar and, if using, the heavy cream or a spoonful of sour cream to round and brighten the flavors.
9. Sprinkle with chopped parsley just before serving.
10. Serve hot in deep bowls with crusty bread or bannock on the side if desired. Refrigerate leftovers up to 3 days or freeze for longer storage.