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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. When available we substitute wild Caribou for the elk. Ingredients:
1 lb elk roast |
4 medium potatoes, cubed |
1 lb fresh mushrooms (halved ) |
2 large carrots, - 1 inch slices |
1 quart low sodium beef broth |
2 cups water |
1/4 cup cornstarch |
1 teaspoon granulated garlic |
1 teaspoon oregano |
salt & pepper (optional) |
Directions:
1. In a lightly oiled pan, Fry elk and onion until the outside of the meat is seared.
2. Place all ingredients (except corn starch) into your stew pot or crock pot. and cook until tender. (4-5 hours in a crock pot, 2-3 hours in oven at 350F).
3. Thicken with a slurry of corn starch and water prior to serving.
4. Consider using corn starch as a thickening agent whenever possible, especially if you have (or are serving guests) with gluten intolerance.
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