Elk Stew Bourguignon
Ingredients
- 2 lbs farm-raised elk meat ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 3 slices bacon ⓘ
- 1 tablespoon olive oil ⓘ
- 1 large onion, chopped ⓘ
- 3 medium carrots, cut in 1-inch chunks ⓘ
- 2 stalks celery, cut in 1-inch chunks
- 3 small potatoes, skin on, cubed ⓘ
- 2 tablespoons tomato paste ⓘ
- 5 juniper berries ⓘ
- 1 teaspoon dried thyme ⓘ
- 1 bay leaf ⓘ
- 1 cup dry red wine ⓘ
- 2 tablespoons red wine vinegar ⓘ
- 1 1/2 cups beef stock ⓘ
Instructions
- 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.
- 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.
- Heat olive oil in the same pot and quickly brown meat in batches on all sides. Transfer to a large bowl and reserve.
- Reduce heat to medium, add onions, carrots, celery and potatoes. Cook, stirring until onions are softened.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
992
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).