Elk Meatball and Wild Mushroom Stew

This winter stew has a thin, light broth that’s full of rich flavor sure to warm you up on a chilly day. Compared to beef, elk has a slightly richer, sweeter taste and is also leaner and higher in protein. This dish leans into that sweet taste with meatballs flavored with cumin, paprika, and cinnamon, briefly seared and then allowed to gently simmer in a broth with carrots, celery, and onion. 

This recipe originally appeared on alive.com as “Elk Meatball and Wild Mushroom Stew.”

Elk Meatball and Wild Mushroom Stew

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Servings

4

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Ingredients

• 1 lb ground elk
• 1/2 cup + 1 cup diced onions divided
• 3 garlic cloves minced
• 1/2 tsp cumin
• 1/2 tsp sweet paprika
• 1/4 tsp cinnamon
• 1/2 tsp black pepper divided
• 1 organic egg lightly beaten
• 2 Tbsp fine breadcrumbs
• 1/4 cup finely chopped parsley plus more for garnish
• 1/4 tsp salt divided
• 3 Tbsp + 1 tsp extra-virgin olive oil divided
• 1 cup chopped celery
• 2 cups carrots chopped into 1 inch pieces
• 2 cups beef or game stock
• 1 1/2 cups diced potatoes
• 3 1/2 oz mixed mushrooms
• 1 tsp red wine vinegar

Ingredients 1 lb ground elk 1/2 cup + 1 cup diced onions divided 3 garlic cloves minced 1/2 tsp cumin 1/2 tsp sweet paprika 1/4 tsp cinnamon 1/2 tsp black pepper divided 1 organic egg lightly beaten 2 Tbsp fine breadcrumbs 1/4 cup finely chopped parsley plus more for garnish 1/4 tsp salt divided 3 Tbsp + 1 tsp extra-virgin olive oil divided 1 cup chopped celery 2 cups carrots chopped into 1 inch pieces 2 cups beef or game stock 1 1/2 cups diced potatoes 3 1/2 oz mixed mushrooms 1 tsp red wine vinegar

Servings 4 Print Recipe

Instructions

1. In large bowl, combine ground elk, onions, garlic, cumin, paprika, cinnamon, 1/4 tsp pepper, egg, breadcrumbs, and parsley. Using fork, mix ingredients together and when thoroughly combined, scoop about 2 Tbsp mixture into clean hands to form a ball (see tip). Repeat until you have 12 meatballs. Sprinkle meatballs with 1/8 tsp salt.
2. In large heavy bottomed saucepan, heat 1 1/2 Tbsp olive oil and brown meatballs, 4 to 6 at a time, gently turning them to brown on all sides. When brown on all sides, set aside.
3. To same saucepan, add remaining 1 1/2 Tbsp olive oil, onion, and celery. Cook for 5 to 7 minutes over medium-low heat, or until onions are soft. Add carrots and cook for 3 to 5 minutes more. Raise heat to high, add stock and, using wooden spoon, scrape any brown bits from bottom of pan. Bring to low simmer and cook for about 10 minutes over low-medium heat. Add elk meatballs and continue to simmer gently for approximately 20 minutes. Add diced potatoes over surface of stew. Cover with lid and steam for 10 to 15 minutes, or until potatoes are tender.
4. Meanwhile, to skillet with 1 tsp olive oil, add mushrooms, remaining 1/4 tsp pepper, and remaining 1/8 tsp salt. Brown mushrooms over medium-high heat and then deglaze pan with vinegar. To serve, ladle stew into serving bowls; top with mushrooms and lots of fresh parsley.