…the tough make elk stew. On the theory that a little comfort food would go a long way toward soothing our souls, and with one last roast from the elk our friend Kate gave us last year sitting in the freezer, Weston and I went to work. We cut, floured and browned the elk, then tossed it into a big pot with a little water to slow cook to savory, tender awesomeness. After a couple hours, we added carrots, potatoes, onions, green beans, mushrooms–all chopped into generous bite-sized pieces by Weston–to the pot and let it simmer for another half hour. Simple, comforting, and mouth-wateringly good. (That’s the sous chef below, showing off his work.)
Kate’s in Montana now, chasing elk around once again. Here’s to her tipping over another one just as delicious as this one. We’re already looking forward to helping her eat it.