Classic ELK STEW w/ Red Wine and Root Veg

Well, this has been something we’ve wanted to do for a while, and now we are actually doing it… RECIPES! we’re going to commit to posting new recipes twice a month. Most will be from us here at Off Grid, but we will share lots of recipes, tricks, and tips from many of our close friends and colleagues who work in the food industry as executive chefs, caterer’s, line cooks, BBQ gurus, the list goes on. Our goal with this is to provide thoughtful, creative recipes that get people thinking about preparing wild game in different ways. This collection will be a mix of easy dishes anyone can do, all the way up to a single meal that may take a few days to prepare right. The first handful will be on the easier end and we will also do a few articles and videos on some cooking basics and essentials we feel often get missed at home. We hope everyone finds this fun and useful, please be sure to leave your comments and suggestions!



What You’ll Need:

Part 1 Items

  • Stock Pot / Crock-Pot / Insta-Pot – I have a hand-me-down Le Cruset cast iron dutch oven, its hard to beat.
  • Wood Spoon or spatula – WOOD
  • 1 bottle dry red wine
  • 32 oz bone broth or stock from a red meat animal…not freaking chicken. I Repeat. Not Chicken. I will beat you if you use Chicken stock
  • Extra Virgin Olive oil
  • Flour
  • 4-6 lbs trimmed and cubed (I like ~ 2 inch cubes) red game meat – try to cut even sized chunks
  • 2 small or 1 very large sweet onion, sliced
  • 9 cloves garlic, peeled, crushed and rough chopped
  • 2 tbsp tomato paste
  • 1-2 tbsp balsamic vinegar (or 2 tsp sugar as alternative)
  • 2 Sprigs rosemary and 5 sprigs thyme (bundled with twine so you can pull it out later)

Part Two Items

  • 1 lb sliced shrooms of choice – white from the store are best but any lighter shroom will work.
  • 1lb sliced carrots
  • 1.5lb halved mini potatoes
  • 1-2 cups fresh or frozen peas (OPTIONAL)
  • Parsley – good bunch, chopped


Step 1:

Salt and pepper all the meat, be generous. Put a cup or so of flour in a bowl or chefs pan and toss the meat in it to cover fully. Put 2-3 tablespoons of the olive oil in your pot and heat medium-high until the oil starts to shimmer. Shake excess flour off the meat and place in the pan – DO NOT OVER CROWD THE PAN!!! over crowding the pan will not cause them to sear but will just steam them and will cause your meat to fall apart into shreds when its cooking. Brown all sides of the meat, adding a little touch of oil as needed. this should take you a minute. Place the browned meat as its finished onto a baking sheet with a screen on top, or on a brown paper bag or some paper towels to catch any excess grease.

Step 2:

Add the sliced onions to the pot. Cook and Stir on medium-high heat until translucent, about 3-4 minutes, then add all of the garlic and cook another 3 or so minutes until the garlic is very fragrant and starts to soften. Pour a glass of wine and start drinking it (what I do anyways). Take the rest of the bottle and add it to the onions and garlic. Scrape any fried bits off the bottom of the pan with your WOODEN SPOON. Add the stock, your herb bundle, the juniper berries, bring to a simmer, and add the meat back in, add balsamic vinegar. Cover and simmer very slowly on low heat for 2 hours. TIP – you can also do this in the oven at 300 degrees if your pot is oven safe. you won’t have to watch it like on the stove top and its more consistent.

Step 3:

Taste the base for salt level, and adjust if needed, if too salty, add a cup of water. Add the potatoes, carrots and mushrooms and stew for 2 more hours. Serve as desired with chopped parsley and sour cream Enjoy!


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