From the Field to our Table: Yummy Elk Stew

What You Need: 
1 ½ pounds elk stew meat
2 large carrots (chopped)
1 medium onion (chopped)
2 stalks celery (chopped)
1 zucchini (chopped)
½ quart beef stock or as needed
1 cup red wine
1 Tbs fresh thyme
1 Tbs fresh oregano
1 bay leaf
2 tsp garlic paste
1 – 2 Tbs flour
1 – 2 Tbs canola oil
Salt and pepper to taste

What you do: 
Begin by cutting the elk meat into uniform sized cubes. In a medium sized bowl, coat the elk meat with flour, salt and pepper. Place a thick bottomed pot with a tight fitting lid (I used a Dutch oven) on the stove and heat to medium high heat. Add canola oil and the elk meat. Brown the elk on all sides, be careful not to burn. Add beef stock and red wine to the pot and use a spoon to deglaze the bottom of the pan. Add onion, garlic, bay leaf, thyme and oregano. Turn heat down to low and cover. Cook for an hour and a half or until the meat is fork tender. Add carrots and celery and cook covered for an additional 30 minutes. If needed, thicken stew with a flour and water mixture. About 15 minutes before serving add zucchini. Taste and correct your seasonings. Add a dash of Kitchen Bouquet for a richer colored stew (optional). Remove bay leaf and serve with mashed potatoes. Makes 4 servings.