I recently acquired a tub of Starlight's All Purpose Game Spice. Ron and Florence had told me they were working on some other blends and I just had to try a new one. A friend of mine hunts, so I approached his freezer and secured a roast approximately 3 lbs. in size. He couldn't tell me if it was deer or elk, and frankly I didn't care. Into my refrigerator it went. A day and a half later it had thawed and was ready to cook. The following recipe is the result of that wonderful meal.

Wild Stew

1/2 cup Flour
2 tsp. Grey Sea Salt
1 1/2 tsp. cracked Black Pepper
1 1/2 Tbsp. All Purpose Game Spice
3 lbs. Elk, Deer, or other Game Meat
3 Tbsp Oil, or more as needed
3 cloves Garlic, chopped
2 Carrots, chopped
1 Onion or Shallot, chopped
1 Russet Potato, chopped
1/4 cup Soy Sauce
1/2 cup Ketchup
3/4 cup Beef stock (or Beer,or Wine)

Combine first four ingredients. Cut meat into 3" chunks and coat with the seasoned flour. Heat a skillet and add the oil. Sear the cubes until all sides are nicely browned. This is best done in batches to assure the heat stays high. After browning, place cubes into an oven-safe dish that has a lid. Add remaining ingredients and cover. Cook at 300 for at least 3 hours, or until fork tender. Adjust seasoning as needed. Serve with potatoes, broad noodles, or polenta if desired. 

Dine Well!

Cordel