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Beer Elk Stew

1½ pound meat (cut up roast or stew meat – not ground)
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 soup can of beer

Put in crock pot on high. Start cutting up the following and add to crock pot.

1 cup fresh or canned tomatoes, diced
6-8 small onions (I use 12 pearl onions)
4-6 potatoes, cut up to bite size
2-3 stalks of celery, cut up to bite size
2-3 carrots, cut up to bite size
1 tsp. Worcestershire sauce

Cook for two hours on high. Turn down to medium to medium-low and cook for the rest of the day.

Note from the chef: We like it better if it sits in the refridgerator overnight, then reheated the next day.

Lori Faltinson, River Ridge Elk Ranch
Dakota City, Iowa
IEBA 3rd Cookbook

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Venison-meat.com or Venison.deerfarmer.com
The Deer Farmers’ Information Network
Box 8220, Edmonton, Alberta Canada T6H 4P1
Phone: 1-800-267-9997 or 1-780-430-8245
Fax: 1-800-267-9993 or 1-780-434-0412
E-mail: info@deerfarmer.com