Slow Cooked Elk Stew

Ingredients:

For the Stew:

• 2 lbs (900g) elk stew meat, cubed
• 2 tbsp olive oil
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups beef or elk broth
• 1 cup red wine (optional; replace with more broth if preferred)
• 2 tbsp tomato paste
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 medium carrots, peeled and cut into chunks
• 3 medium potatoes, peeled and cubed
• 2 stalks celery, sliced
• 1 cup diced parsnips (optional)
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and black pepper, to taste

For Garnish:

• Fresh parsley, chopped

Instructions:

1. Prepare the Elk Meat:

   • In a bowl, toss the elk meat with flour, salt, and pepper until evenly coated.

2. Brown the Elk Meat:

   • Heat olive oil in a large skillet over medium-high heat. Add the floured elk cubes and sear until browned on all sides. Transfer the meat to a slow cooker.

3. Build the Base:

   • In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until fragrant.
   • Stir in tomato paste and cook for 1 minute. Deglaze the pan with red wine (if using) or 1/2 cup of broth, scraping up browned bits. Pour this mixture into the slow cooker.

4. Add the Vegetables and Seasonings:

   • Add carrots, potatoes, celery, parsnips (if using), thyme, rosemary, and bay leaves to the slow cooker. Pour in the remaining broth, ensuring everything is submerged.

5. Slow Cook the Stew:

   • Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the elk is tender and the vegetables are soft. Stir occasionally if possible.

6. Final Adjustments:

   • Taste and adjust seasonings with additional salt and pepper if needed. Remove bay leaves before serving.

7. Serve:

   • Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or over mashed potatoes for a hearty meal.