Elk stew is the elk recipe most searched for on the Internet. While just about any beef recipe can be converted to an elk recipe, stewing (wet cooking methods) help to tenderize lean meats that can be a little tough, otherwise.
This recipe calls for a small hint of cloves. It just tastes a little different with the cloves. We like to alternate with and without cloves as this recipe tastes great either way. Iron skillets or pans work well for stew and chili, and any time you use iron you actually add some dietary iron to the recipe.
1 lb. elk, cubed
2 -14.5 oz can Beef broth
1 -14.5 can diced tomatoes
1 ½ T. flour
¼ c peas
2 c. cubed potatoes
½ c. diced carrots
¼ c chopped onions
1 T. Worcestershire sauce
¼ c. Chablis wine
1 t. basil
¼ t. cloves
Pinch of sugar
Salt to taste
Brown meat in a pan. Add flour and stir to make it into a rue. Add broth and wine (or some lager).
Add vegetables, and seasonings. Stir on high until thickened. Simmer until vegetables are tender.
Microwave vegetables before adding for quick stew or simmer for several hours over heat until vegetables are soft. The longer it simmers, the better it tastes. Leftover stew often tastes better than fresh cooked!
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Calling elk in close requires controlling the bull with a call to put him in front of the shooter for a broadside shot. There are several steps to the process of setting up a scenario for shooting elk