Elk Venison Stew with Leeks and Fingerling Potatoes
There's a good reason why Soups and Stews are so popular with many households. They bring a feeling of comfort and warmth when dished up. I used cubed elk meat in this stew, but venison meat tastes just as good. The flavor combination of the game meat, sliced leeks, fingerling potatoes and broth is incredible and what adds a saltiness to the stew is the fried Parmesan cheese.
Servings: 4
Ingredients
- 1 - 1.5 lbs elk or venison, cut into 1/2 inch cubes
- kosher salt
- black pepper
- 2 tbs vegetable oil
- 2 cups leeks, chopped
- 1 garlic clove, minced
- 1 tbsp flour
- 1 tsp thyme
- 4 cups vegetable or chicken broth
- 1 cup water
- 8 fingerling potatoes, cut into 1 inch cubes
Fried Parmesan Cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
- 1 tbsp olive oil
Instructions
- Season the meat with kosher salt and black pepper. Heat a stock pot over medium heat and add the vegetable oil. When the oil is hot, carefully add the meat to the pot and brown on all sides. Remove to a bowl when done.
- Add the leeks and garlic to the pot and cook until the leeks have softened, about 7-8 minutes. Return the meat back to the pot and sprinkle with the flour stirring to combine. Add the broth, water and thyme. Cover the pot partially with the lid and reduce heat simmering for 45 minutes.
- Add the fingerling potatoes and cook until tender, about 30 minutes.
- While the stew is simmering, add butter and oil to a non stick skillet and heat over medium heat. When the butter is melted, add the Parmesan cheese creating a round pancake shape. Fry the cheese for about 2 minutes turn and continue cooking for another 1-2 minutes. Remove from heat.
- Serve the Stew with the fried Parmesan cheese and fresh parsley.