You can substitute deer in place of the elk in this recipe.
Prep time: 20 minutes
Cook time: 3 hours 30 minutes
- 1 1/2 to 2 pounds elk venison stew meat, cut into cubes
- 2 cups red wine (Burgundy, Chianti or Merlot)
- 1 cup brandy
- 2 1/2 cups beef stock
- 6 slices thick bacon, coarsely chopped
- 2 tablespoons tomato paste
- 1 onion, diced
- 1 cup pearl onions
- 16 ounces sliced mushrooms
- 1 bay leaf
- 2 cloves garlic
- 2 teaspoons thyme
- 2 tablespoons butter
- 4 tablespoons flour
- 2 tablespoons cornstarch
- Salt and pepper
- 4 green onions, chopped (optional)
- Preheat oven to 450 degrees.
- Heat Dutch oven pot over medium-high heat and cook bacon until lightly browned. Remove and drain on a paper towel. Leave bacon drippings in the pot.
- Sear cubed elk meat in bacon drippings until browned on all sides. Do this in batches so as not to overcrowd the pan. Remove and set aside. Add diced onion and chopped garlic and sauté until translucent.
- Add meat back to the Dutch oven. Sprinkle flour over meat and stir to coat. Place in oven for 5 minutes. Stir meat and continue to bake for 5 more minutes. Remove from oven and reduce temperature to 350 degrees.
- Add wine, brandy, tomato paste and beef stock into meat mixture. Stir gently. Add thyme, salt, pepper and bay leaf. Put back into the oven with the lid on and cook for 3 hours or until meat is tender.
- An hour before serving, melt butter in a pan over medium-high heat and sauté mushrooms until browned. Add mushrooms and pearl onions to meat mixture and continue to cook in oven for remaining time. Remove from the oven. (Optional: To thicken sauce mix cornstarch and cold water together and pour into pot and stir.)
- Serve Elk Venison Burgundy over cream-style mashed potatoes or polenta. Garnish with chopped green onions.
For more elk venison recipes, visit: nevadafoodies.com