Elk Stew with Tepary Beans

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elk stew photo
 1 lb elk meat cut into small cubes
 1 chopped green bell pepper
 1 chopped bunch of green onions
 2 chopped jalapenos
 3 cups chicken broth or game broth
 1 clove garlic, chopped
 1 bunch celery, chopped
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.

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Ingredients

 1 lb elk meat cut into small cubes
 1 chopped green bell pepper
 1 chopped bunch of green onions
 2 chopped jalapenos
 3 cups chicken broth or game broth
 1 clove garlic, chopped
 1 bunch celery, chopped

Directions

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.

Elk Stew with Tepary Beans
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