Dutch Oven Elk Stew
Dutch Oven Elk Stew

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, dutch oven elk stew. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Flour elk pieces, season with a little salt and pepper. Cut up carrots, potatoes and onions into bite size chunks, add to meat. Add the onion, celery, and carrot to the Dutch oven. In a Dutch oven, heat oil over medium heat.

Dutch Oven Elk Stew is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Dutch Oven Elk Stew is something that I’ve loved my whole life. They are fine and they look wonderful.

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

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

Move the remaining venison to the plate once browned. Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Transfer venison to a plate using a slotted spoon. Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.

Instructions 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!

Transfer venison to a plate using a slotted spoon. 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. After about an hour, add the vegetables.

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