Elk Stew Bourguignon
- Ready In:
- 2hrs 45mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 lbs farm-raised elk meat
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 slices bacon
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 medium carrots, cut in 1-inch chunks
- 2 stalks celery, cut in 1-inch chunks
- 3 small potatoes, skin on, cubed
- 2 tablespoons tomato paste
- 5 juniper berries
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup dry red wine
- 2 tablespoons red wine vinegar
- 1 1⁄2 cups beef stock
directions
- Cut meat into 1" cubes and pat dry. Mix flour, salt and pepper in a bowl or plastic bag. Add meat cubes, a few at a time to coat. Shake off excess flour and reserve.
- Heat a large heavy pot over medium-high heat and fry bacon until crisp. Remove, blot excess fat, chop and reserve. Note; this can be done in advance.
- Heat olive oil in the same pot and quickly brown meat in batches on all sides. Transfer to a large bowl and reserve.
- Reduce heat to medium, add onions, carrots, celery and potatoes. Cook, stirring until onions are softened.
- Stir in tomato paste, juniper, thyme and bay leaf, then add wine and wine vinegar. Bring to a boil, scraping up browned bits from the bottom.
- Add stock and reserved meat with juices to the pot. Return to a boil, then reduce heat, cover and simmer for 2 hours, stirring occasionally until meat is tender. Add additional flour to thicken or water to thin to desired gravy consistency. Stir in bacon.
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Reviews
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This recipe is hearty, full-bodied and delicious; I would recommend it to anyone! I returned from a successful elk hunt with more meat than I knew what to do with, so I had a big dinner party. I quadrupled the recipe, eliminated the potatoes from the bourguignon and added mushrooms separately sauteed (in butter and olive oil) and pearl onions separately braised (in olive oil and beef stock). I introduced the mushrooms and pearl onions for the last 30 mins the meat stewed. <br/><br/>I served the bourguignon with roasted potatoes, fresh homemade rosemary bread, sauteed green beans and a salad. Everyone loved the meal, even the usually picky eaters. My only regret is I didn't make more so I could have leftovers.<br/><br/>Two suggestions, put your herbs in a cheesecloth (or a coffee filter) and give yourself more prep time than 45 mins (I had 3 hours of prep time given the portions I was dealing with.<br/><br/>Enjoy!
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Wow thank you Cathy. I used beef and it was a hit with everyone YUM. <br/>Now don't freak out but about 20 mins before serving I added 50g of dark CHOCOLATE and will be adding that secret little oddity again. <br/>Try it you'll see what I mean. <br/>Also I transferred it to a casserole and cooked it in the oven.<br/> Georgeous :-)