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Email to Master Chef Don F. Easley Jr.      

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    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serve with corn muffins, potatoes or parsnips and a salad.

    List of Ingredients

    1/2 lb Bacon or salt pork
    2 lb Elk steak
    1/2 lb Bacon or salt pork
    2 tbsp flour
    6 cups of stock
    1 can stewed tomatoes or preferably zucchini
    8 small carrots carrots
    2 Stalks celery diced
    2 tbsp. sugar
    7 small onions
    garlic to taste
    1 cup peas
    Salt and pepper to taste


    Cut bacon into 1 cubes and saute in large saucepan until lightly browned.
    Remove and set aside.
    Cut Elk into 1 1/2 or 2 pieces and brown over high heat in bacon fat.
    Stir in flour and make a roux.
    Lower heat and let brown 2-3 minutes.
    Then add stock and stir till smooth.
    Simmer 1 hour or more until Elk begins to get tender, add more liquid as necessary.

    Add all the other ingredients, except peas, and continue to simmer to make a thick stew.
    Simmer peas in a separate pan until done.
    Strain and spoon over or around stew when served.




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