Entree: Canada – Interior British Columbia – Elk Stew (Hearty slow-cooked stew of elk meat with root vegetables, herbs, and juniper)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (908 g) elk stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) bacon or pancetta, diced (optional for fat and flavor)
- 1 large onion, diced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef or game stock
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 6 crushed juniper berries (about 1/2 tsp)
- 3 medium carrots, cut into 1-inch pieces (about 10 oz / 285 g)
- 2 parsnips, cut into 1-inch pieces (about 8 oz / 225 g)
- 8 oz (225 g) cremini or button mushrooms, halved or quartered
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Pat the elk cubes dry, toss with 2 tbsp (16 g) flour and season with 1/2 tsp (5 g) salt and 1/4 tsp (0.5 g) pepper. Heat 1 tbsp (15 ml) olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and brown the meat in batches until well-seared; remove and set aside.
2. If using bacon or pancetta, add to the pot and cook until fat renders, about 3–4 minutes. Add remaining 1 tbsp (15 ml) olive oil if needed. Add the diced onion and cook until softened and beginning to brown, about 6–8 minutes. Stir in the garlic and cook 30 seconds.
3. Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Deglaze the pot with the red wine, scraping up browned bits, and simmer 2–3 minutes to reduce slightly.
4. Return the browned elk to the pot along with any juices. Add beef or game stock, Worcestershire sauce, bay leaves, thyme, and crushed juniper berries. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for about 1.5 hours.
5. Add the carrots, parsnips, and mushrooms; continue simmering, partially covered, until the meat and vegetables are tender, another 30–45 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
6. Remove bay leaves and juniper berry remnants. If the stew needs thickening, simmer uncovered 5–10 minutes to reduce. Stir in chopped parsley and serve hot with mashed potatoes, polenta, or crusty bread.