Mar 16 , 2021
If you’ve ever cooked with elk meat, you know it’s a delicious protein and easy alternative to beef. Elk is best cooked low and slow, so this recipe is an easy one to throw in the slow-cooker in the morning and serve at dinner with just a few extra embellishments.
Elk stew meat is low in fat and exceptionally high in protein, making it a great choice for a hearty yet healthy meal.
When cooking elk meat, consider the type of product when determining how long to cook it. For example, ground elk and elk burgers require less cook time than beef and can remain a little pink in the middle. Elk roasts, however, benefit from a little extra time to achieve utmost tenderness. Cooking low and slow is the best call here.
For elk stew meat, a slow cooker is a perfect choice. Brown the meat to seal in the juicy flavor, then cook it at a low temp for several hours to allow the meat to tenderize over time. Sautéing the onions, carrots, and celery before adding to the slow cooker will bring out deeper layers of flavor, but it’s not required if you’re short on time.
Like most stews, this recipe has some wiggle room if you prefer different vegetables — say, parsnips instead of potatoes. However, don’t skip the orange segments, juice, and zest. The citrus elements add a little something special to the stew. With the fresh herbs as a garnish, the flavor really pops.
Elk Meat Stew with Citrus
Ingredients1 16-ounce pack of Frontière Natural Meats elk stew meat
2 Tbsp olive oil
Salt and pepper
1 medium onion, diced
2 garlic cloves, minced
2 Tbsp tomato paste
2 celery stalks, diced
2 carrots, cut into coins
1 sweet potato, cut into 1-inch pieces
1 15-ounce can Cannellini beans, drained
1 8-ounce can tomato sauce
4 cups beef broth
1 tsp ground cumin
1 orange, zested and cut into segments
½ cup frozen peas
2 Tbsp chopped fresh parsley (other fresh herbs work here as well; add or substitute mint or basil as desired)
Season the elk meat lightly with salt and pepper. Allow to rest at room temperature for 10 minutes.
Heat a skillet or pot over medium-high heat. Add oil and heat until hot but not smoking. Sear the meat until browned on all sides, about 5 minutes total. Place the meat into the slow cooker.
Add onions, celery, and carrots to the hot pan. Cook for about 3 minutes, then add the garlic and cook 1 minute more.
Add the tomato paste and stir until softened and coating the vegetables, about 1 minute. Scrape all these ingredients into the slow cooker.
Add beans, sweet potato, tomato sauce, beef broth, cumin, orange segments, and orange zest to the slow cooker. Set the slow cooker to low and cook for 6 to 8 hours.
After cook time is complete, taste and add salt and pepper as needed. Add peas and stir for a minute or two.
Ladle into bowls and sprinkle with fresh parsley before serving.