Available now: Elk. There are 89 licensed elk facilities in Colorado and approximately 5,500 elk are raised on these farms.
Elk meat is low in fat. It is also a good source of iron, phosphorus and zinc and a very good source of protein.
Look for Colorado elk at restaurants across the state.
Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.
Visit coloradoagriculture.com for a complete list of recipes.
-The Denver Post
From chef Justin Barbour, ACF Colorado Chefs Association, this recipe serves 6-8.
Ingredients
Stew:
2-3 pounds elk, cut into 2-inch pieces
1 1/2 cups milk
1/4 cup extra-virgin olive oil
3 tablespoons butter
2 cups all-purpose flour
Salt and freshly ground black pepper
1 bottle good quality dry red wine, such as Burgundy
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves (optional)
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean, cut in half
Vegetables:
8 ounces each of carrots,
onion, and celery, medium dice
Salt and pepper
2 tablespoons butter
Spaetzle:
2 cups all-purpose flour
1 teaspoon salt
1 egg, well beaten
1 tablespoon fresh oregano, minced
1/4- 3/4 cup water
2-3 tablespoons olive oil
Directions
Stew: Soak elk in milk for about 15 minutes; remove and pat dry. Discard milk.
Heat oil and butter in a large heavy-bottomed saucepan or Dutch oven over medium-high heat.
Place flour in a large, shallow dish. Season cubed elk with salt and pepper, then toss in the flour to coat. Shake off excess flour and add elk chunks in a single layer to the hot pan, being careful not to overcrowd the pan. Thoroughly brown all of the cubes on all sides. Remove meat to a plate. Add wine to the pan and bring up to a simmer while scraping the bottom of the pan. Once simmering, add browned meat, thyme, smashed garlic, orange zest strips, ground cloves, pepper and salt to taste, bay leaves and beef stock. Bring mixture to a boil, reduce heat to a simmer and cook uncovered until liquids start to thicken, about 15 to 20 minutes. Cover and cook on low 2 1/2 hours, stirring occasionally. After 2 hours, add halved potatoes, along with a pinch of sugar to balance out the acid from the red wine. Turn heat up slightly and simmer, uncovered, 30 minutes, until potatoes and meat are tender. Taste and season with salt and pepper, if needed, and remove thyme sprigs.
Vegetables: Sauté onions, carrots and celery in butter with a pinch of salt and pepper.
Spaetzle: Sift flour and salt into a mixing bowl. Blend in egg and oregano. Add water gradually until batter is stiff but smooth. Push batter through colander to get 2-inch noodles. Drop noodles into boiling water. There should be only one layer at a time of spaetzle cooking. Boil gently 5-8 minutes; remove and drain. Sauté in hot pan with olive oil, tossing frequently, 1 to 2 minutes or until golden brown.
Serve: Layer spaetzle, vegetables and stew. Serve with crunchy bread and red wine.
