Elk Stew Bourguignon

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs farm-raised elk meat
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 slices bacon
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 medium carrots, cut in 1-inch chunks
• 2 stalks celery, cut in 1-inch chunks
• 3 small potatoes, skin on, cubed
• 2 tablespoons tomato paste
• 5 juniper berries
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup dry red wine
• 2 tablespoons red wine vinegar
• 1 1/2 cups beef stock

Recipe

• 1 cut meat into 1" cubes and pat dry. mix flour, salt and pepper in a bowl or plastic bag. add meat cubes, a few at a time to coat. shake off excess flour and reserve.
• 2 heat a large heavy pot over medium-high heat and fry bacon until crisp. remove, blot excess fat, chop and reserve. note; this can be done in advance.
• 3 heat olive oil in the same pot and quickly brown meat in batches on all sides. transfer to a large bowl and reserve.
• 4 reduce heat to medium, add onions, carrots, celery and potatoes. cook, stirring until onions are softened.
• 5 stir in tomato paste, juniper, thyme and bay leaf, then add wine and wine vinegar. bring to a boil, scraping up browned bits from the bottom.
• 6 add stock and reserved meat with juices to the pot. return to a boil, then reduce heat, cover and simmer for 2 hours, stirring occasionally until meat is tender. add additional flour to thicken or water to thin to desired gravy consistency. stir in bacon.