Ingredients:3 lbs. boneless leg or rump of Elk (no shoulder)( Can't get Elk Use Beef)Directions:
2 tblsp. Butter
1 tblsp. Salad Oil
1/2 cup finely minced Onion
2 medium cloves of Garlic, finely minced
1/4 cup Flour
1 quart Game or Chicken Stock
2 1/2" thick slices of Orange
1 tblsp. Lemon Juice
1 small Bay Leaf
6 whole Cloves
3 whole Allspice
8 whole Pepper Corns
12 sprigs fresh Parsley
2 tblsp. Madeira or Sherry
1 tblsp. grated Orange Rind
Salt and Pepper to taste
Cut elk (Beef) into 1" cubes. Melt butter and oil in a stew pot over low heat. Add meat and saute 5 minutes or until meat looses raw color. Add onions and garlic and saute for another 5 minutes, stirring frequently.
Stir in flour and blend well. Slowly stir in broth and bring to a boil. When boil starts to form reduce heat and simmer. Add orange slices and lemon juice.
Tie bay leaf, cloves, allspice, peppercorns and parsley in a small bag of cheesecloth and lower into pot. Simmer until meat is tender(1 1/2-2 hours).
Remove orange slices and spice bag and add sherry or madeira, orange rind and salt and pepper. Stew is best if made a day before serving and reheated. Serve with risotto or buttered noodles.
