Elk Bourguignon recipe (Elk Stew)
Today I came up with a great recipe that can be really comforting during the winter, or you can cook it for family dinners or other special occasions. In this article, You will learn H
Elk Bourguignon Ingredients
Here is a list of Elk Bourguignon ingredients
Bourguignon is a word from French. This recipe has several steps; follow each one and let’s get started. For this recipe, the meat we choose is Elk meat and I choose sirloins which are in the hind quarter.
The reason I choose it because we are using a low and slow method, a moist cooking method and you will see when you cut in the sirloin it has a lot of sinew that goes through it cut all the silver skin but sinew using the low and slow moist cooking method will actually breakdown all that sinew and make this really tender piece whenever we are done with it.
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I think this recipe is going to turn out fantastic. Make sure your counter is clean and you work on a clean working environment. First step is that we place the pot on the stove and turn on the heat and cover the bottom of the pot with bacon. We are going to render the fat cover it about an inch of water and let the water cook out and let the bacon gets crispy.
I know it seems weird and probably goes against everything you have learned about cooking bacon but the method behind the madness is bacon fat has a very low smoke point and we are trying to render out as much fat as possible.
Furthermore, By covering it with water we are going to be able to render out all of the fat from the bacon without burning the bacon fat because you are wanting that to sauté your vegetables.
Now that the bacon is ready to go and there is plenty of good fat in there, add the avocado oil to the pot. Make layers of the thing. After the avocado oil has been added, place the elk meat that has been cut into pieces in the pot, making sure that you can see the bottom of the pot so that the meat browns and does not steam, as we are only browning this meat and not completely cooking it. It’s because I’ll cook it in the meat juices while waiting for the meat to brown.
After the meat is turned brown add carrots and onions and now we are going to cook it until theses onions are translucent and then we will add the garlic, spices and tomato paste.
While our onions and carrots are cooking, we’ll add garlic, tomato paste, fresh rosemary, and fresh thyme. After we’ve done all of that, we’ll add wine to help de-glaze the pot, and then we’ll add our elk meat broth.
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We’re going to add a full bottle of wine. I went with the Cabernet. We need something bold and flavorful, so use the entire bottle of wine.
next we are going to add in the beef stock and then add all the meat into the pot and let it simmer for an hour without the lid on and that is to help reduce just a little bit quicker and after hour put the lid on so it help retain the moisture and tenderize the meat that we have in there while the meat is cooking. Set the oven at 225 and keep the pot in the oven and make sure to check it every hour.
next we have to do the pearl onion and mushrooms which will also have some thyme and some garlic in it and more bacon so in another pan put a bit of garlic, thyme and one clove and then add pearl onions and let dark the onion on one side after that we put mushrooms and soften them this will then so back in the stew that is cooking in the oven.
After everything is done let’s take out the stew from the oven and then the final step will take place.
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After you take out the stew which is done add in the sautéed onions and mushrooms that we made and mix it
Next we have to do the pearl onion and mushrooms which will also have some thyme and some garlic in it and more bacon so in another pan put a bit of garlic, thyme and one clove and then add pearl onions and let dark the onion on one side after that we put in mushrooms and soften them this will go in the stew that is cooking in the oven and then mix vegetables with stew and put back in the oven for another hour.
One thing I wanted to mention is that if you are in a hurry, do not make this because it does take some time. When the stew is finished, it is ready to serve. I used egg noodles because I like them that way, but you could also use potatoes, rice, or just the stew itself.
Put egg noodles in a bowl, top with stew, and serve with a little green and toast point on the side. Enjoy this comfort food.