Cordel Knight

Starlight Herb & Spice Company

Handcrafted in Idaho ~ Chemical & Pesticide Free

Cordel Knight: With over 20 years in the food industry, Cordel apprenticed with Swiss chefs. He also attended The Culinary Institute of America at Greystone in the Napa Valley and Ewald Notter's International School of Confectionery Arts in Gaithersburg, Maryland. Cordel's service to the community includes fundraising for youth programs at Life's Kitchen in Boise, The Partnership for a Drug-Free Idaho, Family Advocates organization, and the Eagle Public Library. He continues to offer personal chef services and encourages the support of local products and agriculture.

Wild Stew: 03-11-10

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.