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 Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources