Traditional Indigenous Recipes

Crock Pot Elk Stew

This is a family favorite. We take it to pot lucks and parties and every time the pot is emptied almost immediately. Deer and moose can be substituted. Beef doesn’t taste as good as venison.

Ingredients:

1 pound elk meat (the “jerky” cut works best, although roast is fine) cut into small cubes or slices

1 chopped green bell pepper

1 chopped bunch little onions and 1-2 inches of green stems

5 cups cooked pinto beans (beans prepared in a crock pot are best; if you use canned beans, rinse well)

1 cup cooked hominy (optional)

1-3 chopped jalapenos (optional)

*3 cans game broth, or low sodium chicken broth or water (although broth is tastier)

Salt and pepper to taste

Add Old World Ingredients for more flavor:


*One clove garlic
*One bunch celery with leaves

Sautee elk, bell pepper, onions, jalapeno, spices with three tablespoons of vegetable oil.

After meat is browned and vegetables are soft, place in cock pot with beans and chicken broth.

Slow cook on high for eight hours. Longer is better.

Then switch to low cook for at least two hours.

We make the stew around 6 p.m. and cook it on high until around 2 a.m. (yes, you have to get up in the middle of the night; or buy a cooker with a timer) then slow cook until lunch the next day.

*Old World ingredient