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Elk Stew

Foreign.Taste's picture
Ingredients
  Elk meat 3 Pound, cubed
  Flour 2⁄3 Cup (10.67 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sugar 1 Teaspoon
  Boiling water 3 Cup (48 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Carrots 7 Medium, pared and diced
  Onion 1 Large, cut into small pieces
  Oregano 1⁄4 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Frozen peas 10 Ounce (1 Package)
  Cold water 1⁄3 Cup (5.33 tbs)
Directions

Dredge meat in 1/2 cup flour, then brown in shortening.
Place meat, salt, pepper, sugar, boiling water and tomato sauce in kettle.
Simmer slowly, covered for 2 hours.
Add carrots, onions, herbs and peas.
Simmer, covered, 35 minutes.
Blend 1/3 cup water with 1/3 cup flour to form a paste.
Slowly stir into simmering stew and cook until thickened.

Recipe Summary

Course: 
Side Dish
Method: 
Blending

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4.36
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2908 Calories from Fat 665

% Daily Value*

Total Fat 75 g115.3%

Saturated Fat 20.7 g103.6%

Trans Fat 6.7 g

Cholesterol 748.4 mg249.5%

Sodium 3420.5 mg142.5%

Total Carbohydrates 199 g66.3%

Dietary Fiber 36.8 g147%

Sugars 64.8 g

Protein 346 g692.8%

Vitamin A 1571.3% Vitamin C 217.2%

Calcium 39% Iron 75.1%

*Based on a 2000 Calorie diet

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Elk Stew Recipe