{"id":5401,"date":"2022-01-28T15:24:27","date_gmt":"2022-01-28T15:24:27","guid":{"rendered":"https:\/\/fromfieldtotable.com\/?post_type=less_then_tender&#038;p=5401"},"modified":"2022-02-04T00:30:03","modified_gmt":"2022-02-04T00:30:03","slug":"bold-red-wine-elk-stew","status":"publish","type":"post","link":"https:\/\/fromfieldtotable.com\/bold-red-wine-elk-stew\/","title":{"rendered":"Bold Red Wine Elk Stew"},"content":{"rendered":"\n<p class=\"has-text-align-center\"><strong>(Think French Bourguignon Made Easy)<\/strong><\/p>\n\n\n\n<p>My&nbsp;inspiration for this dish was a classic French Bourguignon, but who has time for that. Bourguignon can get a little complicated with all of the steps required to do it the French way. In wanting the flavor and feel of this classic French dish but&nbsp;preparing&nbsp;it like a classic American stew,&nbsp;I achieved a nice balance between old and new world. This is perfect&nbsp;to&nbsp;cook on Sunday&nbsp;and enjoy the rest of the&nbsp;kind of&nbsp;week dish. It\u2019s excellent&nbsp;to add to your winter recipe rotation, and a great way to use tougher cuts of elk and venison.&nbsp;&nbsp;<\/p>\n\n\n\n<p>I&nbsp;have prepared&nbsp;this dish as one of my camp meals for 2<sup>nd<\/sup>&nbsp;rifle elk season.&nbsp;It is easy&nbsp;to store, freezes well,&nbsp;and will feed&nbsp;a group&nbsp;for multiple days. Dishes like this one can be made several months in advance and freezes well in vacuum bags. Do yourself a favor and plan meals well ahead of your hunts. You have my word&nbsp;this&nbsp;Elk Stew&nbsp;will be a big hit in camp!&nbsp;&nbsp;<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>We use <a href=\"https:\/\/www.rectecgrills.com\/grills\">RecTec <\/a>pellet smokers\/grills for all of our outdoor cooking and all of our wild game is processed using <a href=\"https:\/\/www.madewithmeat.com\/\">Made With Meat<\/a> equipment. <\/p>\n\n\n\n<p>Recipe by Chef Lance Lewis<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-0 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img fetchpriority=\"high\" decoding=\"async\" width=\"480\" height=\"360\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-ING.jpeg\" alt=\"\" data-id=\"2343\" data-full-url=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-ING.jpeg\" data-link=\"https:\/\/fromfieldtotable.com\/?attachment_id=2343\" class=\"wp-image-2343\" srcset=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-ING.jpeg 480w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-ING-300x225.jpeg 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" width=\"480\" height=\"360\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-Onion.jpeg\" alt=\"\" data-id=\"2344\" data-full-url=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-Onion.jpeg\" data-link=\"https:\/\/fromfieldtotable.com\/?attachment_id=2344\" class=\"wp-image-2344\" srcset=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-Onion.jpeg 480w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-Onion-300x225.jpeg 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" width=\"480\" height=\"360\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-in-pot.jpeg\" alt=\"\" data-id=\"2342\" data-full-url=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-in-pot.jpeg\" data-link=\"https:\/\/fromfieldtotable.com\/?attachment_id=2342\" class=\"wp-image-2342\" srcset=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-in-pot.jpeg 480w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-in-pot-300x225.jpeg 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"480\" height=\"640\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-Plate.jpeg\" alt=\"\" data-id=\"2345\" data-full-url=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-Plate.jpeg\" data-link=\"https:\/\/fromfieldtotable.com\/?attachment_id=2345\" class=\"wp-image-2345\" srcset=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-Plate.jpeg 480w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-Plate-225x300.jpeg 225w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><strong>Ingredients:\u00a0<\/strong><\/p>\n\n\n\n<p>\u00a0<\/p>\n\n\n\n<ul><li>2lb of Elk round cut into&nbsp;1 \u00bd&nbsp;x&nbsp;1&nbsp;\u00bd&nbsp;inch chunks&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>6 strips Thick Cut Bacon cut into&nbsp;1-inch&nbsp;sections&nbsp;<\/li><li>3 TBSP High Temp Neutral Oil (canola, avocado, peanut)&nbsp;<\/li><li>1 Medium yellow onion diced&nbsp;<\/li><li>3&nbsp;medium&nbsp;carrots peeled and cut into 1 to 2inch segments&nbsp;<\/li><li>3 cloves of garlic minced&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>3 TSBS AP Flour&nbsp;<\/li><li>32 oz Beef Bone Stock&nbsp;<\/li><li>1 Bottle Bold Red Wine&nbsp;(Malbec, Cabernet Sauvignon, Merlot)&nbsp;<\/li><li>2 TBSP Tomato paste&nbsp;<\/li><li>2 sprigs Thyme and Rosemary&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>1 Bay Leaf&nbsp;(tie together with&nbsp;butchers\u2019&nbsp;twine with Thyme and Rosemary)&nbsp;<\/li><li>Salt and Pepper to taste&nbsp;<\/li><\/ul>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;For Onions&nbsp;<\/p>\n\n\n\n<ul><li>8 to 10 Pearl Onions Peeled&nbsp;<\/li><li>8 to 10 White Mushrooms quartered&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>2 strips Thick Cut Bacon cut into&nbsp;1-inch&nbsp;sections&nbsp;<\/li><li>2 TBSP High Temp Neutral Oil (canola, avocado, peanut)&nbsp;<\/li><li>2 sprigs Thyme and Rosemary&nbsp;<\/li><\/ul>\n\n\n\n<p><strong>Method:<\/strong> <\/p>\n\n\n\n<ul><li>In Dutch Oven or&nbsp;Brazier&nbsp;add bacon and cover with approximately an inch of water and bring to simmer. Allow to simmer until all water has cooked off and bacon becomes crispy. (By&nbsp;adding water,&nbsp;the bacon will render more fat without burning)&nbsp;<\/li><li>Once bacon had rendered, remove and set aside. Add&nbsp;neutral&nbsp;oil&nbsp;to bacon fat left in&nbsp;Dutch&nbsp;oven.&nbsp;<\/li><li>Lightly salt cubes of elk and lightly dust all sides with flour. Once dusted with flour brown in bacon and oil blend&nbsp;over&nbsp;medium&nbsp;heat&nbsp;until golden brown. Once&nbsp;golden-brown&nbsp;set aside with bacon.&nbsp;<\/li><li>Saut\u00e9&nbsp;onions and carrots until onions&nbsp;begin&nbsp;to become translucent and&nbsp;start&nbsp;to slightly color.&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>Add&nbsp;garlic, tomato paste and herbs&nbsp;&nbsp;<\/li><li>Once&nbsp;garlic and herbs become fragment add whole bottle of red wine. At this point&nbsp;be sure&nbsp;to scrape up any brown bits stick to bottom of the pot.&nbsp;<\/li><li>Return browned meat and bacon to pot and add&nbsp;all of the beef stock and bring to a simmer&nbsp;<\/li><li>Once pot begins to simmer, remove from stovetop and place in 325-degree oven.&nbsp;&nbsp;<\/li><li>Check every hour for tenderness of the meat. Around the three-hour mark you may notice the meat is cooked but a little dry.&nbsp;This is because elk has very little fat.&nbsp;If this happens reduce heat to 225 and allow to cook another hour, until tender.&nbsp;<\/li><\/ul>\n\n\n\n<p>Onions and Mushrooms:&nbsp;<\/p>\n\n\n\n<ul><li>In&nbsp;a separate&nbsp;skillet, place two&nbsp;slices&nbsp;of&nbsp;thick cut&nbsp;bacon that have been cut into&nbsp;one-inch&nbsp;strips.&nbsp;<\/li><li>Cover with water and bring to a simmer and allow the water to evaporate and fat to render.&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>Once bacon becomes crisp and fat has rendered, remove bacon.&nbsp;<\/li><li>With bacon removed, add a couple TBS of a high&nbsp;temp oil and heat over a medium heat&nbsp;<\/li><li>When oil is hot place a sprig of thyme,2 cloves&nbsp;of garlic and pearl onions in pan. Allow to cook on one side until of the onions develop a dark chocolate color. Remove and set to the side.&nbsp;<\/li><li>Add quartered mushrooms to the pan. Allow to cook until they begin to soften and show color.&nbsp;<\/li><li>During the final hour of cooking add mushrooms and onions to stew.&nbsp;<\/li><\/ul>\n\n\n\n<p>Chef Tips:\u00a0<\/p>\n\n\n\n<p>This stew is great served over rice, potatoes or even egg noodles&nbsp;<\/p>\n\n\n\n<p>If Stew seems a little too thin, remove meat from pot and simmer on stove top until the liquid is your desired thickness.&nbsp;<\/p>\n\n\n\n<p>Stew will develop more flavor as it settles over a few days.&nbsp;<\/p>\n\n\n\n<p>The work is worth the reward&nbsp;<\/p>\n <!--WPRM Recipe 5753-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Bold Red Wine Elk Stew<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/11\/Stew-ING-150x150.jpeg\"\/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-cuisine\">Venison<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->","protected":false},"excerpt":{"rendered":"<p>(Think French Bourguignon Made Easy) My&nbsp;inspiration for this dish was a classic French Bourguignon, but who has time for that. Bourguignon can get a little complicated with all of the [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":2343,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[24],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bold Red Wine Elk Stew - From Field To Table<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fromfieldtotable.com\/bold-red-wine-elk-stew\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bold Red Wine Elk Stew - From Field To Table\" \/>\n<meta property=\"og:description\" content=\"(Think French Bourguignon Made Easy) My&nbsp;inspiration for this dish was a classic French Bourguignon, but who has time for that. 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