Elk Bourguignon


  • 4 to 5 lbs. (2 to 2.5 kg) elk cubes
  • 2 tbsp. butter
  • Pepper to taste
  • 2 pinches of thyme
  • 1 squashed bay leaves
  • 2 to 3 garlic cloves
  • 3 small or 2 large diced onions
  • 1 tbsp. parsley
  • 2 tsp. salt
  • 1 cup water
  • 1 cup red wine
  • 5 tbsp. flour
  • 2 tbsp. tomato paste
  • ½ lbs. bacon
  • 1 cup mushrooms



Brown the elk meat, add the salt and pepper to taste. Place the meat in an ovenproof dish. Sprinkle the meat with the flour, the thyme, the bay leaves and the garlic cloves and mix well. Add the water, red wine and tomato paste. Mix well. Place a lid and let cook in 350º F preheated oven for one hour to one hour and a half.


Fry the bacon and cut in small pieces. Add to the dish. Fry the onions and the mushrooms and add them. Simmer for a few minutes more. Garnish with minced parsley. Serve with rice or potatoes.

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