Tag Archives: elk stew

Oregon Elk Stew

OLYMPUS DIGITAL CAMERAOregon Elk Stew

A few months ago I was invited to do a guest post for one of the best food bloggers that I know.  His name is Raymund and his blog is named Ang Sarap.  He’s a Filipino food blogger who is passionate about food.  What I love about Ang Sarap is that you never know what Raymund is going to dish up.  One day, it may be a traditional Filipino recipe and the next day he might serve up a platter of spicy Buffalo wings.  His food photography, versatility, and ability to cook is simply amazing!

The dish I chose to share with Raymund at Ang Sarap is my Oregon Elk Stew.  Elk meat is very low fat and high in protein.  It’s similar in flavor to beef and tastes milder than venison.  My Oregon Elk Stew is prepared with bright orange carrots, onions, celery, and zucchini and then slow cooked on the stove top with red wine and fresh picked herbs from my garden.  It’s best served with a scoop of mashed potatoes on the side and with a slice of your favorite crusty bread. 

Many thanks to Raymund for allowing me to be do a guest post on his site!  Those who have not met Raymund, please stop by, say hello, and most of all, subscribe to Ang Sarap.  You’ll be glad that you did!  Enjoy!  Tessa

Ingredients:

  •  1 ½ pounds elk stew meat (beef may be substituted)
  •  2 large carrots (chopped)
  • 1 medium onion (chopped)
  • 2 stalks celery (chopped)
  • 1 zucchini (chopped)
  • ½ quart beef stock or as needed
  • 1 cup red wine
  • 1 Tbs fresh thyme
  • 1 Tbs fresh oregano
  • 1 bay leaf
  •  2 tsp garlic paste
  • 1 – 2 Tbs flour
  • 1 – 2 Tbs canola oil
  • Dash of Kitchen Bouquet (optional)
  • Salt and pepper to taste

Begin by cutting the elk meat into uniform sized cubes.  In a medium sized bowl, coat the elk meat with flour, salt and pepper.  Place a thick bottomed pot with a tight fitting lid (I used a Dutch oven) on the stove and heat to medium high heat.  Add canola oil and the elk meat.  Brown the elk on all sides, be careful not to burn.  Add beef stock and red wine to the pot and use a spoon to deglaze the bottom of the pan.  Add onion, garlic, bay leaf, thyme and oregano.  Turn heat down to low and cover.  Cook for an hour and a half or until the meat is fork tender.  Add carrots and celery and cook covered for an additional 30 minutes. If needed, thicken stew with a flour and water mixture. About 15 minutes before serving add zucchini.  Taste and correct your seasonings.  Add a dash of Kitchen Bouquet for a richer colored stew (optional). Remove bay leaf and serve with mashed potatoes.  Makes 4 servings.