Elk Stew

Arizona Outdoorsman / AZOD

Elk Stew

By Kris Winkelman
I can¹t think of a more satisfying and delicious meal than a good meat
stew. This recipe works well for elk, moose, deer or just about any other
big game. And best of all, it¹s one of those throw-it-together-and-leave-it
recipes that requires just minutes of prep time.
Start by cutting 11/2 pounds of stew meat into bite-sized pieces. Next,
season the meat with a good spice rub (if you don¹t have a spice rub, see
recipe below). In a cast-iron or stainless steel skillet using olive oil or
a mixture of olive oil and butter, brown the pieces of meat until seared on
all sides.
In a crock-pot or small roasting pan, add:
4 cups of venison stock (or low-sodium beef broth)
The meat
1 medium-sized onion, chopped
1 1/2cups of parsnips, chopped
2 carrots, chopped
1 clove of garlic, minced
Set the crock-pot on medium-low or, if you¹re using a roaster, place the
covered roaster in a 275-degree oven. Cook the stew for three to four hours.
When the stew is ready, thicken the stock by stirring in a dark roux a
tablespoon at a time. To make a roux, melt one stick of butter in a small
saucepan over low heat and stir in half a cup of flour until the roux takes
on a dark-brown color.
Store the roux in the refrigerator until it¹s needed as a thickener.
To make a spice rub, combine 3 tablespoons of fresh-cracked black pepper
and three tablespoons of brown sugar with one tablespoon each of cumin,
garlic powder, onion powder, Chili powder, salt and oregano. Add one
teaspoon of cayenne‹more if you like a spicy spice rub) and mix well with a
spoon.
Serve the stew with homemade bread.
Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sale. Cost
of the cookbook is $19.95 plus $6.00 shipping & handling. To order, log
onto www.winkelman.com <http://www.winkelman.com> or call 1-800-333-0471