Elk Stew
Serves: 4-6
  • 1.4 lb (650g) elk tenderloin, cut in cubes
  • 2 medium size onions, chopped
  • 2 small red peppers, chopped in small cubes
  • 8-10 oz (200-300g) mushrooms, sliced
  • 5 garlic cloves, minced
  • 4 medium size tomatoes, peeled and chopped in cubes
  • 14 oz (400ml) red wine
  • 2 cups vegetable broth, make sure you fully cover the meat inside the pan
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • 8-10 Juniper berries
  • 2 bay leaves
  • 2 tbsp paprika
  • couple of sprigs of thyme and 1 tsp dry
  • 2 tsp dry oregano
  1. Grind the juniper berries using a mortar and pestle.
  2. Cut elk meat into one inch size cubes and place it in a bowl. Add crushed juniper, 1 tsp ground pepper, 1 tsp thyme and red wine. Mix so that meat is fully covered by wine (feel free to add some more if you need to), cover with plastic wrap and store in the fridge for at least 6 hours.
  3. In a medium size pan, add 1 tbsp olive oil and caramelize onion until golden then add garlic and red pepper. Add 2 tbsp of butter along with the drained meat cut in cubes (save the marinade); season with coarse salt and some pepper. Cover with lid and cook until all the water from meat is gone, probably around 15-20 minutes.
  4. Add crushed/chopped tomatoes, lots of oregano, a couple of sprigs of thyme, bay leaves, one tbsp sugar and paprika. Pour the saved marinade, couple of cups of vegetable broth and some more wine if you want, just make sure meat is well covered but you don't want to have too much liquid because you are not making a soup. I guess it all depends of the pan you are using. Stew needs to cook around another hour at least on medium heat; make sure you taste it to add salt and pepper according to your taste and also to see if the meat is cooked properly.
  5. About 30 minutes before you think the stew might be done, slice the mushrooms and fry them for a few minutes in a pan with 1 tbsp of olive oil then add them to your stew. You can also prepare some sort of side dish the way I did it, fries or roasted potatoes is better, so you have them ready by the time stew is done.
  6. Enjoy!
Recipe by CookingGlory at http://www.cookingglory.com/recipes/meal-ideas/soups-stews/elk-stew/