Elk Stew with Root Vegetables
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
- Season elk with salt and pepper.
- Heat oil in pan, place elk in hot oil and sear until deep brown on as many sides as possible.
- Transfer to hotel pan and reserve.
- Add onions, carrots and celery, stirring occasionally until caramelized.
- Add garlic and marinara sauce. Cook until sauce turns deeper, darker color.
- Deglaze with wine, stirring to release drippings.
- Reduce wine by three-fourths.
- Return elk to pan, along with any juices that have released.
- Add veal stock, espagnole, thyme and rosemary.
- Bring to a simmer.
- Cover pan and simmer until elk is tender.
- Skim and degrease stew as it cooks.
- Adjust seasonings as needed with salt and pepper.
- For service: Heat butter and chicken stock in large sauté pan over medium high heat.
- Add blanched vegetables and toss to coat, until stock has reduced and vegetables are hot.
- Adjust seasoning with salt and pepper as needed.
- Serve stew over vegetables and garnish with parsley.
Recipe by Washington State University, Pullman