Elk or Caribou Stew
"This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. When available we substitute wild Caribou for the elk.
Please feel free to share this recipe with credit given."
- Ready In:
- 3hrs 20mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 lb elk roast
- 4 medium potatoes, cubed
- 1 lb fresh mushrooms (halved )
- 2 large carrots, - 1 inch slices
- 1 quart low sodium beef broth
- 2 cups water
- 1⁄4 cup cornstarch
- 1 teaspoon granulated garlic
- 1 teaspoon oregano
- salt & pepper (optional)
directions
- In a lightly oiled pan, Fry elk and onion until the outside of the meat is seared.
- Place all ingredients (except corn starch) into your stew pot or crock pot. and cook until tender. (4-5 hours in a crock pot, 2-3 hours in oven at 350F).
- Thicken with a slurry of corn starch and water prior to serving.
- Consider using corn starch as a thickening agent whenever possible, especially if you have (or are serving guests) with gluten intolerance.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Since becoming a member several years ago I've switched my focus, and have become a health coach as well as a chef. Therefore, you will be seeing more healthy options coming in the future. Stay tuned to my BLOG for updates as they develop. (http://chefcallahan.com) and (https://www.facebook.com/groups/HealthyMeAndYou/) Chef of the Day March 19, 2010 Contact me if you need ServSafe Manager Training!</p>
