Elk Stew
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3 to 4 lb. well trimmed elk pieces
or substitute about 1 inch cubes
8 cups water
3 cups chopped onions
2 cups cubed red potatoes
(4 small), 1 inch cubes
2 cups beef broth
1 can (15 oz.) tomato sauce
4 oz. fresh mushrooms, chopped
(1 1/2 cups) 1 cup sliced fresh or frozen okra
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1 cup sliced yellow summer squash
or zucchini squash
1 cup shredded green cabbage
1 cup chopped celery
1/4 cup dry red wine
1 tablespoon Italian seasoning
4 bay leaves
1/4 teaspoon pepper
1/4 teaspoon salt
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In 6 qt. Dutch oven or stockpot, combine elk pieces and water. Bring to a boil over high heat. Reduce heat to low. Cover. Simmer for 1 1/2 to 2 hours, or until meat is tender. Drain and discard broth. Cool meat slightly. In 4 qt. crockpot, combine meat and remaining ingredients. Cover. Cook on high for 1 hour. Reduce heat to low. Cook for 8 hours, or until vegetables are tender and flavors are blended. Remove and discard bay leaves before serving.
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