Elk Green Chili Stew Food

ROCKY MOUNTAIN ELK STEW

Steps:

• Heat 2 tablespoons of the butter or oil in a large soup pot with a lid over medium-high heat. Salt the stew meat well, then dust in the flour. Brown the meat in batches, making sure they do not touch each other. Remove the meat to a bowl as it browns and reserve.
• When all the meat is nicely browned, add the remaining oil and the chopped onion. Stir well, and brown this well, too.
• While this is happening, put 2 of the roasted chiles into a blender with the stock and puree.
• Add the garlic and stir to combine. Return the meat to the pot, along with any juices that have collected in the bowl. Pour the contents of the blender into the pot. Crush the dried mushrooms in your hands and add to the pot. Fill the blender bowl again with water and pour that into the pot. Finally, add the beer. Bring all this to a simmer, add salt to taste, partially cover the pot, and let this cook gently.
• If you are using dried beans, wheat berries or barley and greens, now is the time to cook them. If you are using canned beans, wait.
• After about 2 hours, add the carrots and the sage, as well as the parsnip, if using. When they are tender, about 40 minutes or so later, add the remaining green chiles, and any of the other optional ingredients you happen to be using. Taste for salt and black pepper and serve.

GREEN CHILE STEW

Steps:

• Brown pork, chicken, or beef in oil. Sprinkle flour over the meat and add chopped garlic according to your taste. Add chicken bouillon, crushed tomatoes, potatoes, and Green Chile. Add salt to taste. Bring to a slow boil and simmer until meat and potatoes are tender, about 45 minutes. The secret is to add a teaspoon of kitchen bouquet at almost the end of cooking, which brings out the flavor even more! You can sprinkle shredded cheese on top if you like and serve with warm tortillas or crusty bread.

ELK GREEN CHILI STEW

Steps:

• Cook butter and flour in a deep dutch oven until flour turns light brown. Add water while stirring vigorously with a whisk. Then add chopped onion, minced garlic, cubed elk, chopped green chilis, and bouillon.
• Let simmer on med low for aprox. 2hrs. Let it cook down to an almost gravy consistency. Check to see if seasonings are to your taste, add salt and pepper if needed. Serve with flour tortillas, cheese, sour cream and salsa if desired and enjoy!

ELK CHILI

Steps:

• In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.
• Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.

ELK MEAT CHILI

Steps:

• In a Dutch oven, cook elk and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours.

GREEN CHILI STEW

Steps:

• Melt the shortening in a large pot over medium high heat.
• When shortening is hot add the diced pork and cook till done about 10 to 15 minutes.
• Remove pot from heat and stir in the flour.
• Cook over low heat for about 2 minutes stirring constantly.
• Add all other ingredients,stir and let simmer for 30 minutes stirring occasionally.

ELK STEW

Steps:

• In 6 quart pan, pour water and turn burner on high. Add the beef boullion, instant chicken boullion, garlic, black pepper, cilantro, basil, and anaheim pepper into the water and bring to a boil.
• Turn burner down to medium and add the meat to the water. Cook for 10 minutes.
• Add the onion, celery, potatoes, carrots and mushrooms. Cook for 2 hours on low.
• Enjoy. Excellent with a crusty bread.