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.
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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.
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| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time |
| 90minutes |
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Ingredients
- 2tbs cooking oil
- 2lbs 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)
- 2cloves garlic, minced
- 4tbs flour
- 3/4cup white wine
- 2tbs dried sage
- 1/2cup apple juice
- 1tsp cider vinegar
- 1tbs honey
- 3cups vegetable broth
Instructions
- 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.
Recipe Notes
The flavor combinations of this dish can accommodate venison, bison, or antelope if that's what you have on hand.