Saturday, December 12, 2009

Move Over Ron Burgundy, We've Got Elk

Good movie, but a better dish. Get out your Crock Pot, gather the ingredients and prepare to simmer. The recipe I'm giving you today is a rich, classic French dish with a Western Rockies flair. Enjoy!

French Elk Burgundy
1/4 cup flour
2 lbs. elk chuck, cut into 1-inch cubes
3 bacon slices, chopped
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. dried marjoram
1/2 tsp. Italian seasoning
1/2 tsp. pepper
2 cloves garlic, minced
1 beef bouillon cube, crushed
1 cup red wine (recommend Burgundy wine)
1 cup fresh mushrooms, sliced
2 Tbls. cornstarch, dissolved in 2 Tbls. water (optional, but recommended)
Cooked wide noodles

In a large skillet cooked bacon for several minutes. Remove bacon and set aside. Dredge elk with flour and brown on all sides in bacon drippings. Mix elk, cooked bacon and drippings, salt, seasoned salt, Italian seasoning, marjoram, pepper, garlic, bouillon and wine in Crock Pot. Cover and cook on LOW for 6-8 hours, until elk meat is tender. Then turn to HIGH, add mushrooms, cover and cook for 15 minutes. To thicken sauce, add cornstarch mixture when you add the mushrooms. Serve over wide noodles.


  1. Always good to see a fellow game meat aficionado! We got a bull elk in the ND Badlands this year, so I may just have to haul out the crock pot for this one.

  2. We don't have any elk in the freezer, but I'm sure this would be great with venison, too. I'm going to give it a try! Thanks for visiting my blog... I'll be back!

  3. Thanks Karen! Your site is great! And it's nice to have a fellow Montanan about. Let me know how the venison works out.