Elk a la Bourguignonne
Elk meat is a heart-healthy red meat alternative for many traditional beef recipes. Elk bourguignon is low-fat, low in calories and high in protein compared to beef bourguignon.
Ingredients
- Elk stewing meat, 2 lb
- Butter, 1 - 2 tbsp
- Salt, 1 tsp
- Fresh ground pepper, 1/8 tsp
- Thyme, 1/4 tsp
- Savoury, 1/4 tsp
- Oregano, 1/4 tsp
- Garlic, 2 cloves, finely chopped
- Red Wine, 2 cups
- Tomato Juice or Broth, 2 cups
- Tomato paste, 1/2 can (5 1/2 oz. can)
- Mushrooms, 2 cups, sliced
- Shallots or Onion, 1 cup, chopped
- Bacon, 1/2 lb (optional
Cooking Method
- Melt butter in a skillet, brown defrosted elk meat cubes until nicely browned.
- Transfer elk to an oven safe pot or casserole dish.
- De-glaze skillet with red wine, making sure to scrape up all brown from pan.
- Pour over elk meat.
- Add tomato juice or broth and tomato paste, salt, pepper, garlic and herbs.
- Cover with lid and simmer in preheated 350 degree oven for 1 1/2 to 2 hours.
- Cut bacon into small pieces and fry in skillet.
- Remove and add onions and mushrooms, saute until soft.
- Add to elk meat in oven and stir.
- Cook for another 1/2 hour.
- If necessary add water or broth to meat making sure it does not dry out.
Serve with noodles, rice or potatoes of your choice.
With Permission: Eramosa Elk Country Store
I haven't actually tried this bourguignonne elk recipe, and would probably leave out the tomato ingredients and substitute with stock.
Be sure to see my recipe for beef short ribs, slow cooked in a crock pot with a bourguignon flare -- I'm sure elk would be delicious in that one.
