Red Elk Marengo

• 3 lbs of elk shoulder (other tender elk cuts can be used)
• 2 tbsps of olive oil
• 1 tsp of pepper
• ¼ tsp of flour
• 1 cup of thinly cut onions
• 2 cups of white wine
• 1 ½ cups of diced tomatoes
• ½ tsp of basil
• ½ tsp of thyme
• ½ tbsp of cornstarch
• 1 tbsp of water
• 3 tbsps of fresh thinly cut parsley

Cut the meat into cubes or strips and roll in the flour, salt and pepper mix. Heat large pan with oil to medium high. Sear the meat in the hot oil and remove. In another pan, sauté onions for 5 minutes. Add meat to onions and cook for another 3 to 4 minutes. Deglaze the pan with white wine and let them simmer for 1 minute while stirring. Add the diced tomatoes, basil, and thyme, and salt to taste. Cover and let simmer for 1 to 1 ½ hours or until the meat is tender. Add the mushrooms and thicken sauce by adding cornstarch diluted in cold water. Pour onto a hot plate, sprinkle with fresh parsley and serve with Swiss noodles (spaetzle) or with small Parisian potatoes and vegetables of your choice.
Serves six.

Leave a Reply