HOW TO COOK WHAT YOU KILL

Elk stew offers a unique and hearty flavor profile that's deeply satisfying, especially if you enjoy game meats. It’s rich and leaner than beef, offering a rich, robust flavor without the heavy fattiness. It's often described as slightly sweet and earthy, with a clean, gamey taste that's less pronounced than other game meats like venison. When properly cooked in a stew, the elk meat becomes tender and juicy, absorbing the flavors of the broth and seasonings.



The combination of beef or game broth, tomato paste, and Worcestershire sauce creates a deep, savory base with a touch of acidity and sweetness; while the browning of the elk meat and the deglazing process add layers of savoriness, enhancing the overall depth of flavor.

Check out our recipe for a delicious elk stew featuring meat from our very own hunts.

Bitterroot Elk Stew Recipe

Ingredients:

• 2 pounds of elk meat, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef or game broth
• 1 cup red wine (optional)
• 3 large carrots, peeled and sliced
• 3 large potatoes, peeled and cubed
• 2 celery stalks, chopped
• 1 cup mushrooms, sliced
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• Prep the Elk Meat:
• Season the elk meat cubes with salt and pepper.
• Brown the Meat:
• In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
• Add the elk meat in batches and brown on all sides. Remove the meat and set it aside.
• Cook the Aromatics:
• In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes.
• Add the minced garlic and cook for another minute.
• Deglaze the Pot:
• If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for a few minutes until slightly reduced.
• Combine Ingredients:
• Return the browned elk meat to the pot.
• Add the beef or game broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, and a bit more salt and pepper.
• Bring to a boil, then reduce the heat to low and let it simmer for about 1 hour.
• Add Vegetables:
• Add the carrots, potatoes, celery, and mushrooms to the pot.
• Continue to simmer for another 30-40 minutes, or until the vegetables are tender and the meat is very tender.
• Finish and Serve:
• Remove the bay leaves from the stew.
• Taste and adjust seasoning if necessary.
• Garnish with freshly chopped parsley before serving.

Serving Suggestions:

• Serve the elk stew with crusty bread or over a bed of mashed potatoes for a hearty meal.

Enjoy your homemade elk stew!