Apple and Sage Braised Elk
Warm sage and tart apples bring forth the natural mild sweetness of elk, while braising makes sure all the flavors stew together.
- 2 tbs cooking oil
- 2 lbs elk stew meat, cubed
- 1 large onion, sliced
- 2 apples, peeled and cut into 1/2 inch wedges (We like Gala or Granny Smith, something somewhat firm and tart)
- 2 cloves garlic, minced
- 4 tbs flour
- 3/4 cup white wine
- 2 tbs dried sage
- 1/2 cup apple juice
- 1 tsp cider vinegar
- 1 tbs honey
- 3 cups vegetable broth
- Preheat oven to 375 F.
- Heat oil in a large Dutch oven or other oven safe stew pot over medium high heat.
- Pat the elk chunks dry, then season with salt and pepper. Sear the meat in the stew pot, working on at least 2 sides of the meat, about 5 minutes total. Set aside the browned meat. Remove all but about 2 tbs fat from the pot.
- Lower the heat to medium, then add the onions and apples. Cook until the apples are softened and lightly browned, about 5 minutes. Sprinkle in the flour and garlic, then cook, whisking frequently, for another 3 to 5 minutes.
- Pour in the white wine to deglaze the pan, scraping up any browned bits. Add the apple juice, sage, vinegar, and honey. Let cook for about a minute.
- Return the elk to the pot, along with any juices that may have dripped. Add enough broth to cover everything, then bring to a simmer. Cover and transfer to the oven to braise for 1 hour, or until the elk is fork tender.
The flavor combinations of this dish can accommodate venison, bison, or antelope if that's what you have on hand.