• 1/4 cup vegetable oil
• 2 pounds elk, deer or moose, cubed
• 1/3 cup maple syrup
• 4 cups water or stock
• 1 medium onion, chopped
• 4 turnips, peel and chopped
• 4 medium potatoes, chopped
• Salt and pepper, to taste
1) Heat oil in large skillet over medium heat.
2) Add cubed meat and brown on all sides.
3) Add remaining ingredients. Simmer over low heat about 1 hour, or until meat is tender. Add salt and pepper, to taste.
4) Serve in bowls.
Yield: 6 - 1 1/2 cup servings
Benefits of Eating Wild Game:
• Provides delicious taste from a local, sustainable food source
• Helps to manage local game populations effectively
• Offers excellent nutritional value - lean meat with plenty of protein, iron, and zinc
• Use a crock pot to cook the stew.
• Substitute or add other fall veggies, like carrots, yams, sweet potatoes, rutabagas, or winter squash (cubes of peeled acorn, butternut, Hubbard, or other varieties).
• Serve with corn bread and a fresh spinach salad.
Serving Size: 1 1/2 cups Total Carb: 42 g
Calories: 423 Dietary Fiber: 4 g
Total Fat: 11 g Sodium: 142 mg
Calories from Fat: 16% Protein: 38 g
Iron: 6.7 mg Zinc: 4.5 mg
Montana State University
Extension Nutrition Education Program
The programs of the MSU Extension Service are available to all people regardless of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status. Issued in furtherance of cooperative extension work in agriculture and home economics, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Dr. Douglas Steele, Vice Provost and Director, Extension Service, Montana State University, Bozeman, MT 59717.
Montana State University Extension Service is an ADA/EO/AA/Veteran's Preference Employer and educational outreach provider.