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elk vegtable stew

(2 ratings)
Recipe by
Wendy Rusch
Cameron, WI

Craving Beef Stew and all I had was Elk and Venison in my freezer thanks to my brother...So made some Elk Stew! I don't have a recipe, I just throw things together until they look, smell and taste good. I wrote down amounts as I went, hoping I didn't forget anything :~/ I made a focaccia bread recipe off of here too, I will link to this in the comment section...its smellin so good in here!!! mmmmm I hope you enjoy it!

(2 ratings)
yield serving(s)
method Stove Top

Ingredients For elk vegtable stew

  • 3 1/2 lb
    approx of elk steak, roast or loin, cut into 1
  • you can use beef or venison as well
  • 1 1/2 c
  • 4 Tbsp
    sesoning salt, i used johnnys season salt
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 2-3 Tbsp
    vegtable oil
  • 1 lg
    onion, chopped
  • 4-5
    stalks of celery, chopped
  • 2 qt
    beef broth or 2 tablespoons of beef base mixed into 2 qts warm water
  • 3-5
    carrots, peeled and sliced
  • 4 md
    potatoes, peeled and cut into 1/2
  • 1 1/2 c
    butternut squash, cut into 1/2
  • 1/2
    head of a small cabbage, rough chopped
  • 1-3 tsp
    smoked paprika, if desired
  • 1 Tbsp
    thyme, dried

How To Make elk vegtable stew

  • 1
    Put flour, seasoning salt, garlic powder and onion powder into a gallon zip lock bag, shake it up to mix...add your 1" cubes of meat. Zip the bag shut with lots of air inside...and shake it up making sure to coat all sides of each piece of meat. Set aside with meat still in bag.
  • 2
    In a 6qt dutch oven kettle, heat the vegtable oil, while its heating give your meat a couple good shakes again to coat all pieces again. When oil is hot, lift meat out of bag, shaking excess flour off and drop into kettle. Stirring occsionally.
  • 3
    When the meat is brown on all sides add onions and celery...continue to saute until onions are nearly translucent. Then add broth or warm water with beef base stirring until mixed well. Then add carrots, potatoes, and squash...bring to a low boil and simmer over low heat stirring occasionally for 20 minutes.
  • 4
    then add cabbage, thyme and paprika, if desired. Stirring well. Cover and simmer over low heat for 30 min. or so, until cabbage is tender.

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