EatingElk

Elk Stew With Sweet Potatoes And Sweet Green Peas

Ingredients

2 lb stewing elk, cut in one inch cubes
1/3 cup all purpose flour
4 tbsp olive oil
2 cups thinly sliced Spanish onion
2 cloves garlic, minced
2 cups vegetable or chicken stock
1 cup water
1 tsp paprika
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp dry basil
1 cup diced carrots
1 1/2 lb sweet potatoes or yams cut in one inch cubes
1 1/2 cups frozen sweet green peas

Method

Put flour in a plastic or paper bag.
Add elk cubes, about 1/2 lb at a time.
Shake to coat.

Put 2 tbsp olive oil in a large non-stick skillet.
Brown the flour coated elk cubes.
Transfer to a 5 to 6 quart Dutch oven.

Wipe pan with kitchen towel, add the last 2 tbsp olive oil.
Over medium heat, sauté onions and garlic until soft, about 6 to 7 minutes.
Transfer to the Dutch oven.

Add stock, water, paprika, salt, pepper and basil to Dutch oven.
Bring to a boil, reduce to simmer, cover and cook for 1 1/2 hours.

Add carrots and sweet potatoes, cover and cook for another 25-30 minutes, or until just tender.

Stir in frozen sweet green peas, cover and simmer for another 5 minutes before serving.