EatingElk

Elk Cranberry Stew

Ingredients

2 tbsp canola oil
2 lb elk stew meat, cut in one inch cubes or smaller
2 1/2 cups water, plus top up water
1 tsp salt
1/4 tsp black pepper, coarsely ground
1 medium size onion, chopped
3 cloves garlic, minced
1 cup dry red wine, or 1 1/2 tbsp balsamic vinegar
3 tbsp Worcestershire sauce
1 tbsp paprika
3 whole cloves
2 bay leaves
8 carrots, scraped, split and cut in thirds
4 potatoes (4 cups in volume), peeled and cut into large cubes
1 1/4 cups cranberries (fresh or frozen)
3 stalks celery, split and cut in short strips
1/2 cup rye or whole-wheat flour
4 tbsp maple syrup, or 2 ½ tbsp brown sugar (optional)

Method

Put canola oil in a 5 to 6 quart Dutch oven.
Over medium high heat brown elk cubes.
Once elk cubes are browned, add 2 1/2 cups water, salt and pepper to Dutch oven.
Bring contents to a boil, reduce to simmer, cover and cook for 30 minutes.

Add onion, garlic, wine (or balsamic vinegar), Worcestershire sauce, paprika, cloves and bay leaves to Dutch oven.
Cover and continue to simmer for 1 hour, stirring every 20 minutes or so.

Add carrots, potatoes, cranberries and celery.
Top-up casserole dish with additional water to cover contents (usually another 1 1/2 to 2 1/2 cups).
Add maple syrup or brown sugar, especially if vinegar is used. Bring to a boil, then reduce to simmer.
Cover and cook for another 30 to 45 minutes, or until potatoes are fork tender.
Adjust seasonings—more salt, pepper, and Worcestershire sauce may be required.

Using a separate bowl, make thickener by gradually stirring 1 cup water into 1/2 cup rye or whole-wheat flour.
Increase heat so that stew maintains a moderate boil.
Gradually blend in thickener. After a minute or two of additional cooking stew will thicken sufficiently.
Remove bay leaves and serve.

Re-heats well.