CARNIVORE'S KITCHEN
Elk and Guinness Stew
PHOTOS: Jaime Teigen
By Jaime Teigen
Just in time for a St. Patrick’s Day celebration! This traditional Irish dish is great prepared with elk meat.
PREP TIME: 20 minutes COOK TIME: 1H 20MIN SERVES: 6
1½ lbs elk meat in 1-inch cubes, patted dry
4 oz pancetta, diced
2 cups potatoes, diced
1 cup celery, diced
1½ cups carrots, diced
1½ cups pearl onions, diced
3 cups beef broth
11 oz bottle/can Guinness
2 tbsp fresh thyme, chopped
2 tbsp fresh sage, chopped
2 tbsp fresh rosemary, chopped
1 tbsp olive oil
3 tbsp flour
1 shallot, diced
½ tbsp garlic, minced
Fresh parsley and thyme for topping
1 tbsp salt
2 tsp pepper
1 tbsp thyme, dried
1 tbsp rosemary, dried
1 tbsp parsley, dried
1 tsp garlic salt
Preheat oven to 300°.
Place cubed elk in a bowl and coat well with seasoning mixture.
Add 1 tbsp of olive oil to an oven-safe pot (with lid to cover later) such as a Dutch oven. Heat on medium, then add pancetta and cook for about five minutes until crispy. Move pancetta to paper towel-lined plate then add seasoned elk to pot, sprinkling with flour and mix. Brown meat on all sides, then move to a plate for later.
Add the shallots, garlic, carrots, celery, pearl onions, thyme, rosemary and sage. Mix and cook for about 3 minutes until fragrant.
Add in 1 cup beef broth and the Guinness to deglaze the pan. Make sure to scrape all the brown bits from the bottom and sides for flavor.
Add in the potatoes and the rest of the beef broth.
Cook for about 5 minutes over medium heat, then add the elk and the pancetta back to the pot.
Cover and cook in the oven for 1 hour, then add salt and pepper to taste and serve immediately. Enjoy!
Wild game chef Jaime Teigen loves teaching people fresh, practical, and fun ways to make the most of their harvest in the kitchen and on the grill. For more recipes and cooking from Jaime, visit www.outdoorclass.com.
