Elk Stew with Root Vegetables

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


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 


  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

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