Elk Stew with Parsnips, Sage and Juniper Berries

overhead photo of Elk Stew

This slow cooked elk is fork tender and flavourful in its bath of earthy herbs and juniper berries.


2-3 lbs elk stewing meat or roast chopped in bite size pieces

½ cup flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

Olive oil as needed

3 leeks, green removed, washed, halved and sliced

3 stalks celery, sliced

6-8 parsnips, peeled and sliced

1 cup sliced mushrooms

1 Tablespoon fresh parsley, chopped

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

2 teaspoons fresh sage, chopped

1 teaspoon juniper berries

2 cups mushroom broth

2 cups red wine

½ cup saskatoon berry dessert wine or sherry or port

More sage for garnish


  1. Rinse and dry the elk meat and set aside.
  2. Combine the flour, salt and pepper in a bowl.
  3. Heat a large skillet over medium heat and add a few tablespoons of olive oil and bring to heat.
  4. Dredge the elk pieces in the flour mixture and then cook them in batches in the heated skillet, being careful not to crowd the pieces (you want them to brown and if they are too close they’ll release juices and bowl instead). Transfer each batch to a waiting slow cooker until all the meat is cooked. Add more olive oil as needed.
  5. Bring the pan to heat again (it’s okay if there’s brown bits stuck on) and add more olive oil followed by the leeks, celery, parsnips and mushrooms and cook until softened. 
  6. Add the parsley, thyme, rosemary, sage and juniper berries and mix well.
  7. Add the mushroom broth, red and saskatoon berry wines and scrap the bottom of the pan to loosen the brown bits. Bring to a boil and then transfer to the slow cooker. 
  8. Stir the mixture and then turn on High for 6 yo 8 hours or low for 8 to 10 hours.
  9. Serve with a thick slice of bread and butter and a green salad or over mashed potatoes.


Keywords: Elk Stew with Parsnips, Sage and Juniper Berries

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