Hearty Elk and Wild Rice Stew

The star of the show is of course fresh elk meat but the supporting role goes to wild rice and is worth a mention as well. Wild rice is low in fat, high in minerals and amino acids, and gluten free. Even better? It tastes really good, with a rich, earthy, nutty flavor that is the perfect match for wild game soups and stews. We used elk for this one, but any fresh game would be a great substitute.

Hearty Elk and Wild Rice Stew

Ingredients

• 1  1/2 to 2 pounds elk stew meat, cut into bite-sized pieces

• Kosher salt and freshly ground pepper

• 3 tablespoons olive oil

• 1 medium white onion, chopped

• 2 carrots (coarsely chopped)

• 8 cups venison or beef stock

• 1 pound new red potatoes, halved or quartered

• 1/2 pound wild rice (1 1/4 cups)

• 3 cups kale, roughly torn

• 1 tablespoon fresh rosemary, finely diced

• 1 teaspoon red pepper flakes

Directions

1. Season the meat well with salt and pepper. Heat the olive oil in the bottom of a Dutch oven or heavy pot. Brown the meat in small batches, taking care not to overcrowd the pan.

2. Once all the meat has been browned, remove it from the pot. Add the onions and carrots to the pot and cook for 7 to 10 minutes, or until the onions are soft. Return the meat to the pot.

3. Add the stock to the pot and bring to a simmer for 1 hour. Then add the wild rice, potatoes, kale, diced rosemary, and red pepper flakes. Cover the pot and simmer for another 1.5 hours or until the meat and rice are both tender. Check for seasoning and add salt, if necessary.

What is your favorite dish on a cold night? Let us know in the comments. Also check out all our recipes here, we live the outdoor life. We have a team of professionals who raise their own beef or harvest their own game. Watch our page for more recipes.