Sunday, December 20, 2009

Sweet Vermouth Elk Stew

Extended Life for: Celery, Carrots and Tarragon

1 lb. Elk Stew Meat
2 Tbsp. Butter
2 Tbsp. or so Flour
6 cups Fountain of Youth Tea, or Beef Broth
1 1/2 cups Sweet Vermouth
4 small-medium Potatoes, washed and diced
1 1/2 cups Carrots, diced
1/2 cup Celery, diced
4 cloves Garlic, minced
2 tsps. Tarragon, minced
1 Bay Leaf
3 Tbsp. Worcestershire Sauce
Salt and Pepper to taste
Additional water or broth to taste


Sear elk meat in butter in a stock pot. Add flour and thicken butter and elk fat, gradually add tea or broth, allowing broth to thicken. Add additional ingredients; vermouth, vegetables and spices, bring to boiling. Reduce heat and simmer for about 2 hours. Serve with crusty fresh bread and enjoy!

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