Elk Stew | Dutch Oven Recipes | OSMEtv

  • Опубликовано: 8 месяцев назад

    OSMEtvOSMEtv
    подписчиков: 3,3 тыс.

    Today we're making Chunky Elk Stew in our Dutch oven!

    Dutch Oven Elk Stew
    *Ingredients*
    1 fresh pineapple
    4 slices Bacon Cut into pieces.
    2 lbs. cubed Elk
    Real Salt + Pepper To taste
    1 lg Onion peeled and cubed
    6-8 small - medium potatoes
    5-6 carrots peeled and chunked
    1 bell pepper
    1 stock of celery
    2 cloves Garlic Chopped
    1 can Beef Broth
    1 tsp Thyme
    ½ tsp Sage

    *Preparation*
    1. Start with 2lbs of cubed elk meat.
    2. Cut and remove pineapple crown and skin and core.
    3. Use a blender or food processor to make pineapple paste.
    4. Add pineapple paste to elk meat and seal in Ziplock baggie.
    4a. If you have a vacuum sealer use that to draw the pineapple paste into the fibers of the meat. This will help to break down the muscle fibers and tenderize the elk.
    4b. Refrigerate and let marinate for 2 - 2 ½ hours to tenderize the elk cubes. After marinating, remove meat from pineapple, rinse and allow a few minutes for it to return to room temperature.
    5. Season meat with salt and pepper and/or favorite spices.
    6. Cut bacon into 1” pieces.
    7. Heat Dutch oven and fry the bacon leaving grease in the Dutch oven.
    8. Remove the bacon and set it aside. Make sure there is enough grease to brown the elk meat.
    9. Brown the elk in the bacon grease. (about 3-5 minutes)
    10. Return the bacon to the Dutch oven to cook with the elk.
    11. Add 1 cup of beef broth, garlic, thyme, and sage and bring to a simmer.
    12. Cook for about an hour while you prepare the vegetables.
    13. Peel and cube your potatoes, carrots, and onion. Clean and cut bell pepper and celery. Peel and chop garlic.

    Note: You have the option to add vegetables now or let the meat continue to cook and get more tender. If you want firmer vegetables, wait until the 2 hour mark to add them. Either way, you’ll have a delicious stew. Some people will simmer this stew for more time. It’s all about taste and personal preference!

    14. Add vegetables (and additional broth if needed).
    15. Continue to cook for about an hour checking occasionally for tenderness of the meat and vegetables.
    16. The key to a great elk stew is lower heat for a longer period of time. Adjust your briquets to maintain 275- 300 degrees.

    When done, the meat and the vegetables should be tender. As you know, with Dutch ovens you have the option to keep the coals going until the meat is at the perfect tenderness for your taste.
    Enjoy!


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    Thanks for watching the video Elk Stew | Dutch Oven Recipes | OSMEtv

Fiona Cheung +1
Fiona Cheung

Looks yummy 🤤😋

8 месяцев назад
OSMEtv +1
OSMEtv

Sooo good!

8 месяцев назад
Jeff Grier +1
Jeff Grier

That's a great looking stew!

8 месяцев назад
OSMEtv
OSMEtv

Thanks! It is truly delicious!

8 месяцев назад

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