Elk & Cranberry Stew

Serves 6


2 tablespoons canola oil
2 cloves garlic, chopped fine
1 medium onion, chopped small
½ cup celery, chopped fine
2 pounds elk stew meat, chopped in 1 inch cubes
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
3 cups beef broth
2 cups cranberry beans, cooked or canned
½ cup fresh cranberries
2 tablespoons maple syrup
Spinach (optional)


In a large soup pan heat oil to a medium high heat. Add the onions and garlic and cook until semi translucent or about 4 minutes. Add the celery and elk meat and continue to sauté until the meat is browned on all sides, stirring the entire time. Season with salt, pepper and cayenne. Add in the herbs and the broth as well as the beans and maple syrup and stir well. Bring to a boil, reduce heat and allow to cook for about 1 hour or until elk is tender. Add spinach leaves if desired.