Braised Elk and Mushrooms

This recipe includes a medley of elk stew meat, onions, bell peppers, garlic, mushrooms, red wine and beef broth.

There is no need for additional seasonings when you have the perfect amount of ingredients that meld together when cooked for a long and slow time developing a rich and complex flavor. The slow cooking time turns tougher cuts of meat into fork-tender mouthwatering bites.

Serve this braised elk dish with polenta, mashed potatoes or steamed rice.

If you don’t have elk meat, you can substitute venison meat.

Preheat the oven to 350 degrees.

Generously season the elk meat with kosher salt and pepper. Heat a dutch oven over medium heat and add the olive oil.

Cook the elk meat until browned. Remove the meat when done and set aside. You may have to do this in batches to not overcrowd the pot.

Add the onions, bell pepper and garlic to the pot. Cook the vegetables until softened. Stir in the flour to coat the vegetables and then pour in the wine and beef broth. Add the meat, mushrooms and bay leaf.

Remove from heat and cover with the lid. Set the pot into the oven and bake for 2 hours until the liquid reduces by half and the meat is tender.

Serve with polenta, mashed potatoes or steamed rice.

Braised Elk and Mushrooms

This braised elk and mushroom dish uses the simplest of ingredients that cook for a long and slow time developing a rich complex flavor that turns tougher cuts of meat into fork-tender mouthwatering bites.

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Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Course: Main Course

Cuisine: American

Keyword: braised elk, Elk Recipes

Servings: 4

Ingredients

• 2 lbs elk roast, cut into 2" pieces
• kosher salt and black pepper
• 2 tbsp olive oil
• 1 cup onion, finely diced
• 1 cup bell pepper, finely diced
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 2 tbsp flour
• 1 1/2 cups red wine, cabernet or merlot
• 1 1/2 cups beef broth

Instructions

• Preheat the oven to 350 degrees.
• Generously season the elk meat with kosher salt and pepper.Heat a dutch oven over medium heat and add the olive oil. Cook the elk meat until browned. Remove the meat when done and set aside. You may have to do this in batches to not overcrowd the pot.
• Add the onions, bell pepper and garlic to the pot. Cook the vegetables until softened. Stir in the flour to coat the vegetables and then carefully pour in the wine and beef broth. Add the meat, sliced mushrooms and a bay leaf.
• Remove from heat and cover with the lid. Set the pot into the oven and bake for 2 hours until the liquid reduces by half and the meat is tender.
• Serve with polenta, mashed potatoes or steamed rice.

Notes

If you don’t have elk meat, you can substitute venison meat.

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