Tuesday, April 9, 2013

Elk Stew - recipe

A new book is one you haven't yet read!

On a wagon-train to California, Danielle
Alexander's world turns suddenly upside down!

Elk Stew
A taste of  Western Romance for you and yours.

Native Ingredients:

1 pound elk* meat (the “jerky” cut works best, although roast is fine) cut into small cubes or slices
1 chopped green bell pepper
1 chopped bunch scallions or green onions and 1-2 inches of green stems
5 cups cooked pinto beans (beans prepared in a crock pot are best; if you use canned beans, rinse well)
1/2 cup diced sweet potato
1 cup cooked hominy (optional)

*3 cups game broth, or low sodium chicken broth or water (broth is tastier)
Salt and pepper to taste

Add Old World Ingredients for more flavor:
*One clove garlic
*One bunch chopped celery with leaves (leaves are key!)
*Carrot or parnips add depth of flavor because of their sweetness
1 tsp. curry powder

Heat 3 Tbs. oil over medium heat. When hot (6-8 minutes) add vegetables and elk to pan. Season with pepper (and salt if you like).

Sautee elk, bell pepper, onions, spices with three tablespoons of vegetable oil.

** Venison, buffalo haunch, or even beef can be substituted.

After meat is browned and vegetables are soft, place in crock pot with beans and chicken broth.

Slow cook on high for eight hours. Longer is better. Check every few hours to see if you need to add more liquid.

Then switch to low cook for at least two hours.

You can prepare this stew in the morning and it will be ready for dinner. It tastes best after 10 hours of cooking.

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