Elk Stew


5 reviews

  • 2 pounds elk stew pieces
  • 5-6 carrots
  • 4-5 potatoes
  • 1-2 onions
  • Bay leaf (optional)
  • 2-3 teaspoons beef bouillon

Flour elk pieces, season with a little salt and pepper. Using Dutch oven brown in 1 to 2 tablespoons hot oil. When well seared add 6 cups of water, beef bouillon and bay leaf, cook/simmer for 1 hour or until tender. Cut up carrots, potatoes and onions into bite-size chunks, add to meat. Cook/simmer for 1/2 hour or until tender. Thicken stew with 1/2 cup flour mixed with 1 cup cold water. Add to stew and cook until thickened. Add more water if extra gravy is desired. Remove bay leaf before serving. Serve with hot buttermilk biscuits. Serves 6.

Excerpt from:

The Everything Wild Game Cookbook

The Everything Wild Game Cookbook: 300 recipes for home-cooked meals from fowl and fish to rabbit and venison.

Author: Karen Eagle

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