Elk Stew Meat
4 vacuum sealed packs (approximately 20 lbs.)
Stew meat cubes are cut from muscles that are too tough for quick cooking techniques like grilling and sautéing. However, this meat often offers excellent flavor, and when stewed or braised becomes incredibly tender and delicious.
Elk is considered by some people to offer the best flavor of all the venison game meats (deer meat, elk meat, antelope meat, moose, etc). When compared to deer meat and antelope meat, its flavor is on the beefier side, making it a great choice for stews and burgers. Because it’s very low in fat and cholesterol and high in zinc and iron, elk is a healthy alternative to beef.
Store frozen elk meat in your freezer until you're ready to use it, then thaw as many packs as you need.
RECIPES & TIPS
Elk makes an absolutely fabulous stew. Flour and season the stew meat cubes, then sear in a heavy pot or Dutch oven. Deglaze the bottom of the pot with red wine and stock (any non-fish stock will do). Add carrots, onions, and potatoes and simmer until the meat is tender. Serve hot with a nice crusty bread on the side.
Elk meat can also be used in other popular beef stew meat dishes such as chili.
To take your elk stews, braises, and chilies in new and tasty directions, consider pairing elk with some of these ingredients: huckleberries, cognac, chestnuts, blueberries, cranberries, red wine, bacon, raisins, cherries, star anise, fresh savory, cardamom, wild mushrooms, oranges, currants, sunchokes (aka Jerusalem artichokes), port, peppercorns, apples, vinegar (balsamic, sherry or red wine), and/or chestnuts.