Every Thursday on the Good Food Blog we share a recipe from our archives.
Outdoors-woman Nancy Smogor talked about her experience hunting caribou. She first shared this recipe for Elk-a-Bou Stew on September 6, 2008.
Keep reading for the full recipe…
Elk-a-Bou Stew
Makes 4 servings, approximately 1 ½ cup each
1 lb stew meat (any kind will work – for this recipe she combined elk and caribou)
1 cup chopped onion
2 Tablespoon flour
¼ tsp salt
¼ tsp pepper
3 cups fresh crimini or button mushrooms, halved (about ½-pound) use more if you like mushrooms
1 cup dry vermouth
1 cup chicken broth
3 Tablespoon fresh orange juice
1 tsp dried basil
½ tsp dried thyme
3 cloves garlic, crushed
1 (14.5 oz) can of crushed tomatoes
Parsley for garnish
Trim meat and cut into 1″ cubes. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add beef and onion; sauté five minutes. Combine flour, salt and pepper. Sprinkle over beef mixture and cook one minute; stirring constantly. Add mushrooms and next seven ingredients (mushrooms through tomatoes) and bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes or until beef is tender, stirring occasionally. Garnish with parsley.