NEBRASKAland

Nebraskaland Jan/Feb 2019

NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.

Issue link: http://mag.outdoornebraska.gov/i/1063097

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50 Nebraskaland • January-February 2019 Elk, Parsnip and Turnip Stew Servings: 4-6 Prep Time: 15 minutes Cooking Time: 3 hours Ingredients: • 3 pounds elk (or deer) stew meat, do not remove silver skin • Salt and pepper to taste • 5 tablespoons flour • 1 onion, chopped • Cooking oil • 3 ribs of celery, cut into large sections • 1 bay leaf • 1 teaspoon dried rosemary or fresh leaves, chopped • 1½ cups dry red wine • 2 tablespoons tomato paste • 5 garlic cloves, smashed • 2 quarts unsalted/low sodium elk or beef stock • 2 large carrots, chopped into large pieces • 2 parsnips, peeled and chopped into large pieces • 2 turnips, chopped into large pieces • Flat leaf parsley for garnish Preheat oven to 350 degrees Fahrenheit. Pat elk meat dry with paper towels and toss with salt and pepper to taste in a bowl. Then toss with the flour. In a Dutch oven, coat the bottom with oil and heat over medium-high. Shake off excess flour from elk meat and add meat to the hot oil (in batches) and brown to form a nice crust. Set remaining flour aside for a later step. Remove browned meat and set aside. Add more oil to the pot. Add chopped onion, pinch of salt, bay leaf, rosemary and celery and sauté until onion turns translucent; lower heat if necessary to avoid burning. Next, add the tomato paste, remaining flour from step 1 and garlic, and sauté for 1 minute. Add wine and scrape the bottom of the pot with a wooden spoon to release brown bits. Allow wine to simmer and reduce by one quarter. Return browned elk stew meat to the pot and pour in elk or beef stock. Stir and bring to a low boil. Take off heat. Cover the opening of the pot with foil, and then place the lid on top – the foil helps to slow down moisture loss. Cook in a 350-degree oven for about 1 hour and 30 minutes. Then discard the foil and add the carrots, parsnips and turnips and continue to cook covered for another 30-45 minutes until meat and vegetables become tender. Taste for seasoning and garnish with freshly chopped parsley. Serve with crusty bread. This stew tastes better the day after. – Jenny Nguyen-Wheatley PHOTO BY JENNY NGUYEN-WHEATLEY

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