Elk Stew | Dutch Oven Recipes | OSMEtv

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol content.

elk meat

🥗Healthier: venison

💰Cheaper: beef

Venison is a lean alternative that can be more accessible.

Cube elk meat into about one inch cubes.

Remove the crown from the pineapple, cut the sides off, and cut out the core.

Put the pineapple into a food processor or blender to make a paste.

Add the cubed elk meat and pineapple paste into a baggie and marinate in the fridge for a couple of hours.

If available, vacuum seal the bag to help tenderize the meat.

After marinating, rinse off the pineapple and dry the elk meat.

Let the elk meat come to room temperature, then season with a lot of salt and black pepper.

Cut bacon into chunks and cook in a Dutch oven until the grease is rendered.

Brown the marinated elk meat in the bacon grease for about 3-5 minutes, stirring to brown all sides.

Remove the bacon and add the browned elk meat back to the pot.

Add a cup of beef broth, thyme, sage, and garlic to the pot and stir.

Cover and let simmer for about an hour.

Chunk up potatoes, carrots, celery, bell pepper, and onions while the stew simmers.

After an hour, add the chopped vegetables to the pot along with a little more beef broth.

Cover and let simmer for another hour until the vegetables are tender and the meat is falling apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens