Easy Elk Recipe! Elk Bourguignon (Elk Stew)

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

elk meat

🥗Healthier: venison

💰Cheaper: beef

Beef is more readily available and less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork lardons

Turkey bacon is lower in fat.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Chicken broth is often less expensive than beef.

Cut elk sirloin into large chunks, removing silver skin and excess sinew.

In a Dutch oven, add bacon and cover with about 1 inch of water. Cook for 10-15 minutes until the water cooks out and the bacon gets crispy.

Remove the bacon and set aside, leaving the rendered fat in the pot.

Brown the elk meat in batches in the bacon fat, about 3-4 minutes per side, then remove and set aside.

Add chopped onions and carrots to the pot, cooking until the onions are translucent.

Stir in minced garlic, tomato paste, fresh rosemary, and fresh thyme, cooking for 1 minute until fragrant.

Pour in a full bottle of cabernet wine to deglaze the pot, scraping up any browned bits from the bottom.

Add beef broth and return the browned elk meat to the pot.

Bring to a simmer without the lid for about 1 hour to reduce the liquid.

Cover the pot and transfer to the oven set at 225 degrees to cook for 2-3 hours, checking every hour.

In a separate pan, render more bacon and then add thyme and minced garlic.

Add pearl onions to the pan and cook until dark on one side, then remove.

Add mushrooms to the same pan and soften them, then combine with the stew in the oven for the final hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens