Stews and Chili
Wicked Good Elk Mushroom Stew
8 tbsp. butter (1 stick)
2 lbs elk (sirloin or round works best), cut into 1 inch chunks
5 tbsp. flour
2 tsp. paprika
1 ½ tsp ground coriander
Salt and pepper
3 cups diced plum tomatoes
2 cups chicken broth
1 ½ cups yellow onions, cut into slivers
6 whole shallots, peeled and chopped
4 cloves garlic, peeled and minced
¼ cup chopped parsley
1 tbsp. dried tarragon
Grated zest of one orange
½ lb fresh mushrooms, halved
½ cup heavy cream

Preheat oven to 350 degrees. Melt 4 tbsp. butter in a heavy casserole. Mix 2 tbsp. flour, paprika, coriander, salt and pepper together with the chunked elk. Add elk to butter and brown, stirring occasionally, for about 10 minutes.

Add 2 cups tomatoes, chicken broth, onions, shallots, garlic, parsley, tarragon and orange zest. Bring to a boil. Cover and bake in oven for 2 hours at 350 degrees.

Saute mushrooms in 1 tbsp. butter until golden. Reserve. Remove stew from oven and strain. Set aside stew meat and stew liquid. Put casserole on stove and melt 3 tbsp. butter. Add 3 tbsp. flour and cook, whisking, for 2 minutes. Slowly whisk in stew liquid, stir for 5 minutes. Whisk in cream. Add stew meat, remaining tomatoes, and mushrooms and heat for 5 minutes. Serve over rice or noodles. Serves 6.

Adapted from The Elk Hunters Cookbook. 1994. Falcon Publishing, Inc., Helena, Montana.