Ingredients

2 lbs. elk stew pieces
5-6 carrots
4-5 potatoes
1-2 onions
Bay leaf (opt.)
2-3 tsp. beef bouillon

Cooking Instructions

Flour elk pieces, season with a little salt and pepper. Using Dutch oven brown in 1 to 2 tablespoons hot oil. When well seared add 6 cups of water, beef bouillon and bay leaf, cook/simmer for 1 hour or until tender. Cut up carrots, potatoes and onions into bite size chunks, add to meat. Cook/simmer for 1/2 hour or until tender. Thicken stew with 1/2 cup flour mixed with 1 cup cold water. Add to stew and cook until thickened. Add more water if extra gravy is desired. Remove bay leaf before serving. Serve with hot buttermilk biscuits. Serves 6.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)