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Elk Stew with Tepary Beans

elk stew photo

 1 lb elk meat cut into small cubes
 1 chopped green bell pepper
 1 chopped bunch of green onions
 3 cups cooked Ramona Farms brown Tepary beans
 2 chopped jalapenos
 3 cups chicken broth or game broth
 1 clove garlic, chopped
 1 bunch celery, chopped
 23 tsp Seka Hills olive oil
1

Heat 3 T oil over medium heat. When hot (6-8 minutes) add vegetables and elk to pan. Season with pepper (and salt if you like).

Sautee elk, bell pepper, onions, jalapeno, spices with three tablespoons of vegetable oil.

After meat is browned and vegetables are soft, place in crock pot with beans and chicken broth.

Slow cook on high for 8-10 hours. Longer is better. Check every few hours to see if you need to add more liquid.