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ELK STEW




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Serve with corn muffins, potatoes or parsnips and a salad.



List of Ingredients




1/2 lb Bacon or salt pork
2 lb Elk steak
1/2 lb Bacon or salt pork
2 tbsp flour
6 cups of stock
1 can stewed tomatoes or preferably zucchini
8 small carrots carrots
2 Stalks celery diced
2 tbsp. sugar
7 small onions
garlic to taste
1 cup peas
Salt and pepper to taste

Recipe



Cut bacon into 1�� cubes and saute in large saucepan until lightly browned.
Remove and set aside.
Cut Elk into 1 1/2 or 2�� pieces and brown over high heat in bacon fat.
Stir in flour and make a roux.
Lower heat and let brown 2-3 minutes.
Then add stock and stir till smooth.
Simmer 1 hour or more until Elk begins to get tender, add more liquid as necessary.

Add all the other ingredients, except peas, and continue to simmer to make a thick stew.
Simmer peas in a separate pan until done.
Strain and spoon over or around stew when served.