The Elk stew and vegetables recipe is a Rocky Mountains favorite for camping and hunting trips. The Elk stew and vegetables recipe combines tender elk meat with a variety of vegetables. Root vegetables are the most popular for camping since they don’t need any refrigeration. This stew is a versatile dish that can be customized to suit ingredient availability.
Key Takeaways:
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- Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Rocky Mountain Inspiration: The Elk stew and vegetables recipe pays tribute to the Rocky Mountains, incorporating ingredients significant to states and provinces in the region.
- Ingredient Flexibility: While the recipe features elk meat, it can be substituted with other game meats like deer, bison, or beef.
- Regional Ingredients: Utilizes ingredients like green chiles, Great Northern beans, wheat berries, porcini mushrooms, and root vegetables commonly found in the Rockies.
- Use of Canola Oil: Recommends cold-pressed, extra virgin canola oil for added flavor; suggests sunflower oil or butter as alternatives.
- Adaptable Options: Suggests variations such as using barley instead of wheat berries, adding sweet corn, or incorporating greens like nettles into the stew.
- Cooking Options: Provides instructions for cooking in a traditional pot, Instant Pot, or slow cooker for convenience.
- Longevity: Elk stew and vegetables recipe can be kept in the fridge for a week or frozen for future consumption, making it a convenient and versatile dish.
FAQ For the Elk Stew and Vegetables Recipe
Q: What is Elk Stew?
A: The Elk stew and vegetables recipe is a hearty dish made with elk meat, vegetables, and often, a rich broth. It is a popular way to enjoy the flavor of elk meat in a comforting and satisfying meal.
Q: What vegetables are typically used in Elk Stew?
A: Common vegetables used in Elk Stew include carrots, onions, garlic, and green chiles. Other vegetables like parsnips, corn, and beans can also be added to enhance the flavor and nutritional content of the stew.
Q: How long does it take to cook the Elk stew and vegetables recipe?
A: Elk stew typically takes about 3 hours to cook on the stovetop. For a faster cooking time, you can use an Instant Pot or a slow cooker. The key to a tender elk meat stew is allowing enough time for the meat to become fall-apart tender.
Other Elk Recipes to Try
Great American Elk Burger and Green Chiles Recipe
The Best Outdoor Marinated Elk Steak Recipe
Easy Campfire Elk Stuffed Bell Peppers Recipe
Choosing the Right Cut of Elk
Selecting the right cut of elk for camp meal is important. The more common and cheaper cuts do take a lot longer to become tender. They are cheaper but more time consuming. Popular options include neck, front shoulder, or shank chunks if you want the cheaper cuts. A good Elk roast will become tender much faster but costs more. Both are good and there is not difference in the flavor.
Essential Vegetables for a Hearty Stew
Selecting the right vegetables for your Elk stew and vegetables recipe is just as important as choosing the right meat. Root vegetables like carrots, onions, potatoes and garlic are the usual favorites. You might want to throw in a few others like roasted chiles, mushrooms.
Elk Stew and Vegetables Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 5 lb Elk roast
- 1 tbsp olive oil
- 1 1/2 cup red wine
- 1 tbsp balsamic vinegar
- 1 tsp herbes de provence
- 5 carrots medium peeled and chopped
- 4 Potatoes Yukon Gold peeled and chopped
- 2 parsnips peeled and chopped
- 1 onion peeled and chopped
- 1 tbsp cornstarch stirred into
- 1 tbsp water
- salt & pepper to taste
Instructions
- After seasoning the roast with salt and pepper, brown it in a Dutch oven coated with olive oil for about five minutes each side.
- Scrape the bottom of the pot to remove any brown pieces before adding the vinegar and wine. After the roast and whatever juices have collected have been stirred in, add the herbes de provence, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to the pot. Cook for 2.30 hours on high heat. Toss in the veggies and continue cooking on high for 20 more minutes.
- Transfer the meat and veggies to a serving plate after removing them from the pot.
- Cook the beef juices with the cornstarch mixture, stirring occasionally, until the gravy thickens slightly. Put some gravy on top.
