Elk Stew
Elk Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 441
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 54
- Cholesterol
- 162
- Sodium
- 777
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 441
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 54
- Cholesterol
- 162
- Sodium
- 777
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
Ingredients
3 tablespoons butter
2 pounds shaved elk meat
1/4 cup dried chanterelle mushrooms, rehydrated and boiled for 1 hour
1 tablespoon juniper berries, crushed
1/2 cup creme fraiche
1/4 cup lingonberries, plus more for garnish
Kosher salt and freshly ground pepper
Mashed potatoes, for serving
Chopped fresh parsley
Directions
- Melt the butter in a pan (preferably cast iron) and add the elk, mushrooms, juniper and some salt and pepper. Stir-fry until the meat is cooked, and then add the creme fraiche and lingonberries and fry for another few minutes. Serve over mashed potatoes, garnished with lingonberries and chopped parsley.
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