Chef | Jaime Teigen
Some of the best dishes take time to reach perfection. Filling the kitchen with rich aromas of wonderfully paired ingredients, elk ragu prepared in a slow cooker is the ultimate dish for early fall. I can promise it’s well worth the wait for you and your guests.
Prep Time: 10 minutes
Cook Time: 6-8 hours
Serves: 6-8
Main Ingredients:
- 2-3 lb elk roast, thawed and patted dry
- 4 tbsp olive oil
- 1 1⁄4 cups yellow onion, diced
- 1 cup each of roughly chopped carrots and celery
- 4 cloves of garlic, minced
- 1 1⁄2 cups Zinfandel red wine
- 4 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 1 tbsp thyme leaves
- 1 tbsp rosemary leaves, chopped
- 1 tsp salt and pepper—more to season if needed
- 2 8.8-oz packages Pappardelle noodles
- 1 cup parmesan cheese, shredded
- 1⁄2 cup parsley, roughly chopped
Preparation:
In a skillet, warm 2 tbsp olive oil on medium heat. Place roast in skillet and brown on all sides.
In a separate pan, heat remaining 2 tbsp olive oil over medium heat and add onions, carrots, celery and garlic. Sauté for 5-8 minutes until the onions are translucent. Transfer to a slow cooker such as a Crock-pot.
Add beef broth, wine, tomatoes, nutmeg, thyme, rosemary, salt, pepper and 1⁄4 cup chopped parsley to slow cooker. Mix well.
Place browned roast in the slow cooker and cook on low for 6-8 hours, until fork tender.
As the meat finishes, bring a pot of salted water to a boil and cook Pappardelle noodles as directed on the packaging.
Remove the roast and use a fork to shred the meat. Add the shredded meat back into the slow cooker and give it a good stir.
Sample the sauce and season with salt and pepper to taste.
Place Pappardelle noodles in pasta bowls for each guest, and ladle stew meat and sauce over the top.
Garnish with parmesan and fresh parsley to finish off the plate, then enjoy!
As a passionate hunter, fisher and avid outdoorswoman, wild game chef Jaime Teigen loves to help people learn fresh, practical and fun ways to make the most of their harvest in the kitchen and out on the grill.
See more Carnivore’s Kitchen recipes at www.rmef.org/elk-network/category/carnivores-kitchen/