3 to 4 lbs. boneless elk stew meat, cut into cubes
Cooking oil
2/3 cup sliced carrots
2 cups sliced onion
3 cups quartered mushrooms
1 bottle red wine
Enough beef stock or broth to bring wine to 5 to 6 cups
2 to 3 large unpeeled cloves garlic, crushed
2 cups chopped tomatoes
1 bay leaf
1 tsp. thyme
1 tsp. salt
1/2 cup flour or cornstarch
2 T. softened butter
Thoroughly dry meat (elk, venison or lamb) with paper towels. Oil skillet and place on medium high heat. When skillet is hot but not smoking, brown meat in batches, adding oil as needed. Transfer browned meat to large pot. Sauté carrots 4 to 5 minutes until brown; add to meat. Sauté onion until soft and starting to brown. Add mushrooms and continue to sauté until mushrooms are softened; set onion and mushrooms aside. Deglaze browning skillet with 1/2 cup wine; add wine to meat. Add beef stock and remaining wine to meat. Add garlic, tomatoes, bay leaf, thyme and salt. Liquid should barely cover meat. Simmer assembled ingredients for 21/2 to 3 hours on low heat, turning meat periodically until fork tender. If preferred, place ingredients in casserole and bake at 425°F for 10 to 15 minutes; reduce heat to 350°F and cook for 21/2 to 3 hours.
When meat is tender, pour cooked ingredients through colander over large saucepan. Remove meat to pot or casserole. Press contents of colander to strain liquid; reserve liquid and discard strained ingredients. Make paste of flour or cornstarch and softened butter; thicken juices in saucepan with paste. Boil down to about 3 cups to concentrate flavor. Return sauce to meat and add sautéed onions and mushrooms. Heat through for about 5 minutes. Serve over large noodles or with mashed potatoes and boiled and buttered carrots or parsnips. Can be made several days ahead and reheated.
Peter Van Hauer
Golden Valley, MN
From Celebrating Wild Game: Members’ Special Recipes