Adapted from Jacques Pepin’s Beef Stew in Red Wine, this meal is both rustic and elegant. This heartwarming stew is a delightful journey into the world of game meats, where the bold notes of red wine marry the tender goodness of elk.
Elk Stew in Red Wine
1 hour 5 minutes
Whether you're an avid chef or an adventurous home cook, this recipe will impress even the most discerning dinner guests. Our step-by-step guide promises to elevate your dining experience. Join us as we pay homage to a culinary legend and explore the rich, comforting depths of Elk Stew in Red Wine.
2 pounds trimmed elk chuck roast, cut into pieces
- 1 tablespoon unsalted butter
- 1/4 cup duck fat, divided
- Kosher salt
- Freshly ground black pepper
- 1 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 tablespoon all-purpose flour
- 1 (750-milliliter) bottle dry red wine
- 2 bay leaves
- 1 thyme sprig
- 5 ounces of wild boar bacon, chopped
- 1/4 cup water
- 15 pearl or small cipollini onions, peeled
- 15 cremini mushrooms halved
- 20 mini potatoes, halved
5 baby carrots, peeled
- Chopped fresh parsley, for garnish
Preheat the oven to 350°F , gather and prep all ingredients ingredients
In a large enamelled cast-iron casserole or dutch oven, melt the butter and 1/8 cup of duck fat.
- Season the elk with salt and pepper. Arrange the meat in the casserole in a single layer and cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes.
- Add the chopped onion, garlic and bacon and cook over moderate heat, stirring occasionally, until the onion is softened, and fat is starting to render from the bacon.
Add the flour and stir to coat the meat with it. Then, add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring well to dissolve any brown bits stuck to the bottom of the pot.
- Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
- In a large skillet, combine the pearl onions, mushrooms, carrots and potatoes. Add the remaining 1/8 cup of duck fat, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes.
- Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
- To serve, stir some of the vegetables into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.