BornToFish360
02-12-2008, 06:41 PM
SLOW COOKER ELK STEW
1 1/2 LBS of elk backstrap cut into 1 inch cubes
5 large carrots, quarter inch slices
2 large onions
2 stalks celery, quarter inch slices
4 cups chicken or beef broth
1 teaspoon sage or 1 tablespoon chopped fresh leaves
1/4 teaspoon oregano
1/2 teaspoon salt
2 large potatoes, cut in 3/4" cubes
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons Wondra flour
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons dry sherry
In a large heavy bottomed skillet over high heat, brown the Elk in the olive oil. When the elk begins to brown, reduce heat and add one chopped onion. When the onion begins to brown, add the sherry and deglaze pan.
Add remaining ingredients except one onion, butter, and flour and place in a slow cooker. Cook on low heat setting six to eight hours. Two to three hours before serving, add the second onion thinly sliced. (If this is not possible, just add the second onion at the start, but reserving the second onion for adding later adds an extra dimension of flavor). Mix the butter and flour together and turn heat setting to high for the final hour of cooking
1 1/2 LBS of elk backstrap cut into 1 inch cubes
5 large carrots, quarter inch slices
2 large onions
2 stalks celery, quarter inch slices
4 cups chicken or beef broth
1 teaspoon sage or 1 tablespoon chopped fresh leaves
1/4 teaspoon oregano
1/2 teaspoon salt
2 large potatoes, cut in 3/4" cubes
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons Wondra flour
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons dry sherry
In a large heavy bottomed skillet over high heat, brown the Elk in the olive oil. When the elk begins to brown, reduce heat and add one chopped onion. When the onion begins to brown, add the sherry and deglaze pan.
Add remaining ingredients except one onion, butter, and flour and place in a slow cooker. Cook on low heat setting six to eight hours. Two to three hours before serving, add the second onion thinly sliced. (If this is not possible, just add the second onion at the start, but reserving the second onion for adding later adds an extra dimension of flavor). Mix the butter and flour together and turn heat setting to high for the final hour of cooking