Montana Elk Stew Recipe 395

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MONTANA ELK STEW RECIPE - (3.9/5)



Montana Elk Stew Recipe - (3.9/5) image

Provided by A_Liebmann

Number Of Ingredients 8

1 pound Elk steak cut up into 1" cubes
1-2 cups Flour
1 stick Butter
1 onion
2 stalks celery
1 can Swansons vegetable broth
Water
Vegetables of your choice ( carrots, potatoes, rutabagas, parsnips etc.)

Steps:

  • Cut up elk meat into 1 inch cubes, try to keep them all the same size. Shake in a baggie with flour Add butter to a large pot and brown meat on all sides. If you have a lot of meat do it in batches so the meat is not crowded. Remove browned meat and set aside. Add more butter to the pan and saute the chopped onion and celery until soft. Add the meat back into the pot. Add 1 can Swansons veggie broth, and enough warm water to cover the meat. On med/high heat cooking, string constantly till it thickens and boils. Be sure to stir up into the mix any browned bits from the bottom. Lower heat so it simmers gently. Cook for 1 hour covered stirring occasionally. Add more water to keep the level above the meat. Cut up your veggies into about 1" cubes and add to pot. Add more water if needed to cover the mix wll. Cook another hour until all veggies are tender. Salt and pepper to taste.

ELK STEW



Elk Stew image

A very flavorful stew with elk meat (can substitute beef or other game meat you wish to use). My husband inhaled it, went back for seconds the first time I made it. He doesn't do that unless he REALLY likes the dish. I've had to make this in triple batches when friends come over because they have to take some home with them. I would let you know if it freezes well but never enough left over to find out.

Provided by CookingFairie

Categories     One Dish Meal

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

6 cups water
3 teaspoons instant beef bouillon (or 3 cubes)
3 teaspoons instant chicken bouillon (or 3 cubes)
4 garlic cloves, minced
1/2 teaspoon black pepper (or more to your taste)
1/3 cup cilantro, chopped (or more to your taste)
1 tablespoon dried basil
1 cup anaheim pepper
1 1/2 lbs elk meat, cut into 1-inch pieces (or meat of your choosing)
1 medium onion, cut into 1/2-inch pieces
2 stalks celery, chopped into 1/8-inch to 1/4-inch slices
5 medium potatoes, peeled and diced into 1/2-inch cubes
2 carrots, peeled and cut into 1/8-inch slices
2 cups sliced mushrooms (fresh is best)

Steps:

  • In 6 quart pan, pour water and turn burner on high. Add the beef boullion, instant chicken boullion, garlic, black pepper, cilantro, basil, and anaheim pepper into the water and bring to a boil.
  • Turn burner down to medium and add the meat to the water. Cook for 10 minutes.
  • Add the onion, celery, potatoes, carrots and mushrooms. Cook for 2 hours on low.
  • Enjoy. Excellent with a crusty bread.

ROCKY MOUNTAIN ELK STEW



Rocky Mountain Elk Stew image

Obviously this can be a deer, pronghorn, bison, beef, sheep, etc. stew. You could even use pork if you wanted to. Also note that there are a lot of optional ingredients, which I like a lot, but you can skip if you'd like.

Provided by Hank Shaw

Categories     lunch     Main Course     Soup

Time 3h20m

Number Of Ingredients 17

4 tablespoons butter, canola oil or sunflower oil
2 to 3 pounds elk stew meat
Salt
1/2 cup flour
1 large yellow onion, (chopped)
4 cloves garlic, (minced)
1 ounce dried porcini, crushed ((or some other dried mushroom))
5 Hatch, Anaheim poblano peppers, (roasted, seeded, and chopped)
1 quart elk, venison or beef stock
1 pint Belgian beer ((anything malty))
2 large carrots, (peeled and cut unto chunks)
1 tablespoon fresh sage, (minced)
1 parsnip, (peeled and cut into chunks )
1 cup corn kernels
1 cup cooked barley or wheat berries
1 15-ounce can, Great Northern beans
1 cup chopped cooked greens, (like spinach, nettles, or chard)

Steps:

  • Heat 2 tablespoons of the butter or oil in a large soup pot with a lid over medium-high heat. Salt the stew meat well, then dust in the flour. Brown the meat in batches, making sure they do not touch each other. Remove the meat to a bowl as it browns and reserve.
  • When all the meat is nicely browned, add the remaining oil and the chopped onion. Stir well, and brown this well, too.
  • While this is happening, put 2 of the roasted chiles into a blender with the stock and puree.
  • Add the garlic and stir to combine. Return the meat to the pot, along with any juices that have collected in the bowl. Pour the contents of the blender into the pot. Crush the dried mushrooms in your hands and add to the pot. Fill the blender bowl again with water and pour that into the pot. Finally, add the beer. Bring all this to a simmer, add salt to taste, partially cover the pot, and let this cook gently.
  • If you are using dried beans, wheat berries or barley and greens, now is the time to cook them. If you are using canned beans, wait.
  • After about 2 hours, add the carrots and the sage, as well as the parsnip, if using. When they are tender, about 40 minutes or so later, add the remaining green chiles, and any of the other optional ingredients you happen to be using. Taste for salt and black pepper and serve.

Nutrition Facts : Calories 282 kcal, Carbohydrate 25 g, Protein 26 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 389 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

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