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Ingredients
- 2 lb elk, cut in 1-inch cubes
- 2 onions, coarsely chopped
- 3 potatoes, skin on, cut in medium chunks
- 3 or 4 carrots, coarsely chopped
- 3 or 4 ribs of celery, coarsely chopped
- 10 to 12 large fresh mushrooms, coarsely chopped
- 1 green pepper, coarsely chopped
- 4 to 6 cloves garlic, minced
- 1 can beef consomme
- 2 cups red wine
- 1/3 cup pearled barley
- 1 bay leaf
- 10 whole black peppercorns
- 5 whole allspice berries
- 10 whole juniper berries
- 2 tsp basil leaves
- 1 tsp oregano leaves
- 1/4 tsp thyme leaves
- 1/4 tsp cayenne pepper
- 2 tbl Kitchen Bouquet or other browning and seasoning sauce
- salt
- butter
- flour
- bacon grease or olive oil
Directions:
Place meat in a large bowl. Add Kitchen Bouquet and mix until meat is thoroughly coated. Heat bacon
grease or oil in heavy, deep pot. Saute the onions until translucent, then add garlic
and continue to saute for a minute or two. Remove onion and garlic and set aside. Add oil if needed
and brown the meat on all sides. When it is well browned, return onions and garlic to the pot,
add the consomme and wine and all the seasonings. Reduce heat and simmer covered 45 minues to 1 hour.
Meanwhile, in a separate pan lightly sauté the carrots, celery, potatoes, carrots and green pepper over
high heat. Cook in several batches to avoid crowding the pan and set aside. When the meat has simmered the required time, add
barley, and sauteed vegetables. Add liquid (consomme, wine or water) if needed to cover. Bring to a boil, reduce
heat and simmer another hour. Just before serving, sauté mushrooms in butter and add. If the broth seems too thin, whisk 1 or 2
tablespoons of flour in 4 or 5 tablespoons of cooled broth and stir into the stew. Simmer to thicken,
adjust seasonings and serve. Warn your guests about the peppercorns, allspice berries and juniper berries.
When chewed they release an intense burst of flavor that many diners enjoy, but it is too strong for others.
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