5 elk stew meat Recipes

water, instant beef bouillon (or 3 cubes ), instant chicken bouillon (or 3 cubes ), garlic cloves, minced, black pepper (or more to your taste ), cilantro, chopped (or more to your taste ), dried basil, anaheim pepper, elk meat , cut into 1-inch pieces (or meat of your choosing), onion , cut into 1/2-inch pieces, stalks celery, chopped into 1/8-inch to 1/4-inch slices, potatoes, peeled and diced into 1/2-inch cubes, carrots, peeled and cut into 1/8-inch slices, sliced mushrooms (fresh is best )

beef stew meat, cut in 1/2 inch cubes (or venison, elk, or buffalo), flour, olive oil, button mushrooms, cut in quarters, stalks celery, sliced, onion, diced, carrots, 1/4 inch chunks, russet potatoes, 1/2 inch chunks, beef bouillon cube, bay leaf, steak seasoning, kitchen bouquet, salt, pepper, water (4 cups), flour, cold water

all-purpose flour, butter, water, onion, chopped, garlic cloves, minced, elk meat, cubed, green chilies , fire roasted with skin removed, chopped, better than bouillon , beef bouillon, salt, pepper

beer, onion, medium dice, yellow mustard, worcestershire sauce, oil, brown sugar, garlic, minced or crushed, juniper berries, crushed (optional), bay leaves, peppercorns or 2 tsp ground black pepper, salt, dried basil, dried oregano, bacon fat or oil, mixture of wild game meat, cut into 1-inch cubes (1 lb venison, 1 lb elk, 1 lb goose, 1/2 lb wild game sausage) possible substitutions: rabbit (boned), quail, sage grouse, duck, pheasant, or domestic meats: such as lamb, chicken, pork, beef, or any type of sausage, onion, medium dice, red wine, stock (game or chicken), grated nutmeg, cayenne, carrots, sliced, stalks celery, sliced, mushrooms, sliced, peeled and cubed potatoes, turnip, peeled and cubed, vegetables can be added: corn, peas, sliced cabbage, beans, and tomatoes), salt, pepper, chopped parsley leaves, for garnish