Elk Stew with Root Vegetables

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
10

Spice up your soup selection with this Elk Stew recipe. Featuring fresh vegetables and game, this dish is perfect for a winter warm-up.

Ingredients

3 lb. + 12 oz. cubed elk stew meat
1 tbsp. salt
1 ½ tsp. ground black pepper
2 oz. vegetable oil
5 oz. minced onions
2.5 oz. diced carrots
2.5 oz. diced celery
5 minced garlic cloves
3 oz. marinara sauce
1 quart red wine
40 oz. brown veal stock
80 oz. espagnole sauce
1 tbsp. finely chopped fresh thyme
1 tbsp. finely chopped fresh rosemary
2 oz. butter
8 oz. chicken stock
1 lb. + 4 oz. batonnet carrots, blanched
1 lb. + 4 oz. batonnet turnips, blanched
1 lb. 4 oz. sweet potatoes, blanched
½ oz. chopped parsley 

Steps

  1. Season elk with salt and pepper.
  2. Heat oil in pan, place elk in hot oil and sear until deep brown on as many sides as possible.
  3. Transfer to hotel pan and reserve.
  4. Add onions, carrots and celery, stirring occasionally until caramelized.
  5. Add garlic and marinara sauce. Cook until sauce turns deeper, darker color.
  6. Deglaze with wine, stirring to release drippings.
  7. Reduce wine by three-fourths.
  8. Return elk to pan, along with any juices that have released.
  9. Add veal stock, espagnole, thyme and rosemary.
  10. Bring to a simmer.
  11. Cover pan and simmer until elk is tender.
  12. Skim and degrease stew as it cooks.
  13. Adjust seasonings as needed with salt and pepper.
  14. For service: Heat butter and chicken stock in large sauté pan over medium high heat.
  15. Add blanched vegetables and toss to coat, until stock has reduced and vegetables are hot.
  16. Adjust seasoning with salt and pepper as needed.
  17. Serve stew over vegetables and garnish with parsley.

Recipe by Washington State University, Pullman

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources