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    You are in: Home / Recipes / Elk Stew Bourguignon Recipe
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    Elk Stew Bourguignon

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    Cathy 41's Note:

    This is a delicious rich-tasting stew that can also be made with beef, venison or a combination of meats. The juniper berries really enhance the flavour so it is worth trying to find them. I found my dried juniper berries at a health food store. They are very strong so it's best to discard them (along with the bay leaf) as you find them in the finished dish. This tastes even better cooked a day or two in advance and re-heated. It also freezes well. I adapted this from a recipe on a pamphlet I picked up from an elk farmer near Ottawa. Elk is very lean and also very tender when cooked slowly on low heat (or quickly on high heat). It is very low in calories, fat and cholesterol and high in protein. Hints: I cook a batch of bacon in advance and keep in the freezer to add at the end. Browning the meat is key to the rich flavour.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Heat olive oil in the same pot and quickly brown meat in batches on all sides. Transfer to a large bowl and reserve.
    4. 4
      Reduce heat to medium, add onions, carrots, celery and potatoes. Cook, stirring until onions are softened.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on December 29, 2011

      55

      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.

      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.

      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.

      Enjoy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2012

      55

      Wow thank you Cathy. I used beef and it was a hit with everyone YUM.
      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.
      Try it you'll see what I mean.
      Also I transferred it to a casserole and cooked it in the oven.
      Georgeous :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2010

      55

      Delicious! Full, rich classic flavor! I skipped the bacon, though it would have been good. It was about 3 hours of simmering before the meat (elk chuck roast) was tender, but luckily I started early and it was well worth it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Elk Stew Bourguignon

    Serving Size: 1 (210 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 210.2
     
    Calories from Fat 40
    19%
    Total Fat 4.5 g
    6%
    Saturated Fat 1.0 g
    5%
    Cholesterol 2.7 mg
    0%
    Sodium 532.7 mg
    22%
    Total Carbohydrate 30.8 g
    10%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.3 g
    17%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    elk meat

    juniper berries

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