Directions

1. Preheat the oven to 350°F , gather and prep all ingredients.

2. In a large enamelled cast-iron casserole or dutch oven, melt the butter and 1/8 cup of duck fat.

3. 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.
4. 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.

5. 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.

6. 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.
7. 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.
8. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
9. 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.