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Recipe courtesy of Beaver Choice

Elk Stew

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 1 hr
  • Cook: 15 min
  • Yield: 4 servings
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3 tablespoons butter

2 pounds shaved elk meat

1/4 cup dried chanterelle mushrooms, rehydrated and boiled for 1 hour

1 tablespoon juniper berries, crushed

1/2 cup creme fraiche

1/4 cup lingonberries, plus more for garnish

Kosher salt and freshly ground pepper

Mashed potatoes, for serving

Chopped fresh parsley


  1. Melt the butter in a pan (preferably cast iron) and add the elk, mushrooms, juniper and some salt and pepper. Stir-fry until the meat is cooked, and then add the creme fraiche and lingonberries and fry for another few minutes. Serve over mashed potatoes, garnished with lingonberries and chopped parsley.