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.
Stew Meat Recipes