Simple Elk & Morel Stew

Directions

1. 1
   Whisk together the flour, salt and pepper. Toss the elk cubes in the flour mixture and coat them with flour.
2. 2
   Fry the meat in a large skillet on medium-high heat with 2 tbsp of oil until browned on all sides.
3. 3
   Place the meat into the bottom of a slow cooker.
4. 4
   Soak your morels in hot water for about 30 minutes, I used about a cup and a half.
5. 5
   Saute the onions, leeks and carrots quickly and then toss into the slow cooker. Add in the rest of the ingredients and cook for 4-5 hours on high in your crock pot, again, this depends on how hot your crock pot gets. The elk meat needs to be almost falling apart tender and the potatoes/veggies very soft.
6. 6
   Taste your stew a few hours in and season accordingly. I like a lot of Worcestershire in mine so I added more in later on.
7. 7
   When the stew is ready to rock, take out a couple of cups of stew, heavy on the potatoes. This is why if you are going gluten-free you add in an extra potato.
8. 8
   Puree the mixture until smooth.
9. 9
   Stir your pureed mixture back into the stew to thicken it up , then serve and enjoy!