Tuesday, February 02, 2010

Jamaican-Inspired Elk Stew

I made this recipe up tonight. It was good!

About 1 lb of elk "sirloin," cut into pieces and marinated
1 onion, chopped
2 potatoes, chopped
2 carrots, chopped
water, enough to cover the above ingredients
1 14.5 oz can of peeled whole tomatoes with juice
1/2 bunch kale, chopped
"Pumpkin Pie" spice, about 1 tbsp or more
      (cinnamon, ginger, nutmeg, allspice)
3 tbsp brown sugar
1/2 tsp crushed Red pepper
1 tsp Cayenne pepper sauce (or more to taste)

3 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp balsamic vinegar
1-2 tsp. finely chopped garlic (2 or more cloves)
1 Tbsp Herbes de Provence mix (basil, rosemary, marjoram, savory, thyme)
Black pepper

Optional ingredient for the brave: a handful of raisins, added with the tomatoes and kale

1. Marinate the elk for awhile -- 1/2 hour is as long as I could wait, longer would have been even better.
2. Put elk and all the marinade into a large cooking pot. Cook for a few minutes then add the onion, potatoes, carrots and water. Cook until the potatoes and carrots are almost done. 20 minutes or so.
2. Add kale, tomatoes and juice, pumpkin pie spice, brown sugar, red pepper and cayenne pepper sauce. Break up the tomatoes slightly with a spoon. Cook until done, I lost track of how long, maybe 5-7 minutes. The kale should still be a nice looking green.

I thought this was excellent. Paul could have done without the kale but he doesn't like kale. I did him a big favor and left out the raisins I might have put in if left on my own. You can decide if that's something you want to try or not! (It would have been very good!)

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