Dutch Oven Elk Stew
Dutch Oven Elk Stew

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, dutch oven elk stew. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Dutch Oven Elk Stew is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Dutch Oven Elk Stew is something which I have loved my entire life. They’re nice and they look wonderful.

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.

To get started with this particular recipe, we have to 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. Get 2 lb elk stew meat ( can use deer or even beef)
  2. Prepare 2 tbsp oil
  3. Make ready 1 large onion, diced
  4. Prepare 1 large carrot, sliced or diced
  5. Make ready 1 stalk of celery, diced
  6. Prepare 8 oz white mushrooms, quartered
  7. Take 8 oz shitaki mushrooms, cut up
  8. Take 28 oz can of whole peeled tomatoes
  9. Take 1 lb red potatoes, quartered
  10. Make ready 1 28 oz.( from tomatoes) can filled w/ beef broth
  11. Make ready 1 tsp garlic salt
  12. Take 1 tbsp fresh cracked black pepper
  13. Make ready 2 bay leaves
  14. Take 1 tsp whole thyme leaves
  15. Make ready 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.

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!

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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