Gluten-free Elk Sweet Potato Stew Recipe

Got back Saturday from my quarterly meat buying trip at the St. Lawrence market. I picked up some Canadian swordfish, BC salmon, organic fruits and veggies and visited one of my favourite vendors, Second Wind Elk. I usually clean him out of his wild boar bacon, but alas, I slept in and someone else got there before me :) So I picked up some wild boar sausage instead (yum!), smoked duck, elk pepperettes and a couple packages of elk stewing meat. The best thing about Second Wind Elk is that they do not use fillers, additives or sulphites in thir meats, and since the elk graze on grass in farms as opposed to chewing on bark, the meat is not gamey tasting.

Last night I marinated the elk, and around 2p.m. this afternoon I started my stew in a slow cooker… and it was absolutely delicious! So here’s my recipe:


1 lb Elk stewing meat (cubed)
1/4 cup Extra virgin olive oil
2 tsp Rosemarie, dried
2 tsp Sage, dried
1 tsp Ginger, ground
1 tsp Sea salt
1 tsp Pepper, ground

2 Sweet potatoes, sliced to 1/2 inch pieces
2 Onions, cubed
1/2 cup Water


1. In a shallow dish, toss elk, spices and oil together until meat is well coated. Cover dish and place on the bottom shelf of your refrigerator overnight to marinate. Marinating is optional, but your meat will be much more flavourful if you do.

2. After marinating, transfer meat into slow cooker. Add onion, sweet potato and water. I like to slice the sweet potatoes to about 1/2 inch pieces because these are usually what require the most time to cook.

3. Cook for 4 hours on high, or 6 hours on low, stirring halfway through. Serve hot over rice, quinoa or millet.

If you wish to thicken the stewing liquids, simply mix 2 tbsp tapioca starch in 1/4 cup cold water, pour into slow cooker and turn to high for 20 minutes.


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