Elk Stew Recipe
Ingredients
| 3 lbs. elk meat, cubed | ||
| Flour | 2/3 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Boiling water | 3 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| Carrots | 7 Medium, pared | |
| 1 Ig. onion, cut into small pieces | ||
| Oregano | 1/4 Teaspoon | |
| Marjoram | 1/4 Teaspoon | |
| Frozen peas package | 1 | |
| Cold water | 1/3 Cup (16 tbs) | |
Directions
Dredge meat in 1/2 cup flour, then brown in shortening.
Place meat, salt, pepper, sugar, boiling water and tomato sauce in kettle.
Simmer slowly, covered for 2 hours.
Add carrots, onions, herbs and peas.
Simmer, covered, 35 minutes.
Blend 1/3 cup water with 1/3 cup flour to form a paste.
Slowly stir into simmering stew and cook until thickened.
Place meat, salt, pepper, sugar, boiling water and tomato sauce in kettle.
Simmer slowly, covered for 2 hours.
Add carrots, onions, herbs and peas.
Simmer, covered, 35 minutes.
Blend 1/3 cup water with 1/3 cup flour to form a paste.
Slowly stir into simmering stew and cook until thickened.
Chef
