EatingElk

Elk Braised In Dark Ale

Ingredients

2 lb stewing elk cut into 1 inch cubes (round, rump, or shoulder)
salt and freshly ground black pepper
2 tbsp canola oil
4 strips side bacon, diced
1 large cooking onion, chopped
450-500 mL dark ale (ie. Guinness or Mill Street Tankhouse Ale)
1 large orange, zested and juiced
3 cloves garlic, peeled
2 large carrots, peeled and cut into 1/4 inch rounds
3 celery stalks, split and cut into 1 inch lengths
2 large parsnips, peeled, split and cut into 2 inch sections
1 10oz package pearl onions
4 tsp unsalted butter
1 tbsp sugar
4 green onions, finely chopped

Method

Preheat oven to 300F
Pat-dry elk stew cubes and season with salt and pepper.
In a Dutch oven, heat canola oil over medium-high heat.
Brown the elk cubes.
Once browned on all sides, transfer to a holding bowl.

Reduce heat to medium and add diced bacon to Dutch oven.
Cook, stirring for about a minute, then add chopped onion.
Continue to cook until onions are softened, about 5 minutes.
Add dark ale, orange juice and zest, garlic, and browned elk cubes to the Dutch oven.
Cover and cook in oven for 1 1/2 hours.
Stir every half hour or so.

While elk is cooking, bring a small pot of water to a boil.
Add the pearl onions and simmer for 3 minutes, then drain and rinse under cold water.
Peel onions, then set aside.

Melt butter in a frying pan over medium-high heat, add sugar and the peeled pearl onions.
Saute until the pearl onions begin to carmelize.
Remove from heat.

Add carmelized pearl onions, carrots, celery, and parsnips to the Dutch oven after elk has cooked for 1 1/2 hours.
Stir in an additional 1/4 tsp salt and ground black pepper to taste.
Return Dutch oven to oven and cook elk stew uncovered for 1 hour, or until vegetables reach desired tenderness.
Stir every 15 to 20 minutes while cooking.

Serve garnished with finely chopped green onions.