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
Keywords: Elk Stew with Parsnips, Sage and Juniper Berries