Dutch Oven Elk Stew
Dutch Oven Elk Stew

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, dutch oven elk stew. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Wide Range of Dutch Oven & Casserole Pots. Add the onion, celery, and carrot to the Dutch oven. I like to let it stand in refrigerator over night and reheat. Flour elk pieces, season with a little salt and pepper.

Dutch Oven Elk Stew is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Dutch Oven Elk Stew is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook dutch oven elk stew using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Dutch Oven Elk Stew:
  1. Prepare 2 lb elk stew meat ( can use deer or even beef)
  2. Make ready 2 tbsp oil
  3. Take 1 large onion, diced
  4. Get 1 large carrot, sliced or diced
  5. Prepare 1 stalk of celery, diced
  6. Get 8 oz white mushrooms, quartered
  7. Get 8 oz shitaki mushrooms, cut up
  8. Prepare 28 oz can of whole peeled tomatoes
  9. Make ready 1 lb red potatoes, quartered
  10. Get 1 28 oz.( from tomatoes) can filled w/ beef broth
  11. Prepare 1 tsp garlic salt
  12. Take 1 tbsp fresh cracked black pepper
  13. Get 2 bay leaves
  14. Make ready 1 tsp whole thyme leaves
  15. Get 1 biscuit mix

Transfer the browned venison to a plate and brown the rest. Move the remaining venison to the plate once browned. Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. Remove the venison from the pot and set aside.

Steps to make Dutch Oven Elk Stew:
  1. heat dutch oven, add oil.
  2. add meat and brown well
  3. add remaining ingredients except biscuit mix
  4. place oven in coals
  5. let cook on low simmer for 2 or 3 hours
  6. check and stir every 30 min.
  7. once the meat is tender, top with biscuit dumplings ( this is optional) cover and let bake another 20 min.
  8. I like to let it stand in refrigerator over night and reheat next day. this let's all the flavors mingle well. ENJOY!

Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. Remove the venison from the pot and set aside. Turn the heat down to medium and add the potatoes, carrots, celery and onion. Directions In a Dutch oven, heat oil over medium heat. Instructions: Fry sliced onion, garlic and shortening in Dutch oven.

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