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Elk Stew

Foreign.Taste's picture
  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)

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

Side Dish

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