Have I told you before Grant is a crazed bow hunter? Well, he is.
Elk and Potatoes with Brown Onion Gravy & Beaten Butter Biscuits
- 1 lb elk or venison steak cubed
- 3-4 cups cubed cooked potatoes any type
- 1/2 cup chopped onion
- 1 clove garlic minced
- herbs optional- oregano basil, parsley
- 1/4 pound (1 sticunsalted butter
- 1 1/2 cups chopped yellow onion about 2 small onions
- 1/4 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups beef stock heated
- 2 Tablespoons Worcestershire Sauce
- 1 tablespoon heavy cream optional
For the Meat/Potato Layer:
In about 1-2 tablespoons of olive oil, saute the onions in a saucepan until tender. Remove. Turn the heat to medium high, and sear the cubed meat. Make sure to not over cook. Cook just until the outsides are brown. Turn off heat.
Transfer meat, cooked onions and garlic and any desired herbs fresh or dried into a casserole dish. Set aside.
For the Gravy:
In a large (10 to 12-incsaute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Make sure the onions are well cooked, this brings out great flavor in the gravy.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot beef stock mixture and cooking wine or Worcestershire, and cook uncovered for 4 to 5 minutes until thickened. Add the cream, if desired. Season, to taste.
-Place meat mixture in greased casserole dish.
-Top with gravy.
-Place biscuits on top
-Don’t let the length of this recipe scare you. Start to finish (prep), I can make this dish in about 30-40 mins. Then pop in the oven and bake. Best to make when you have leftover baked potatoes.
-I usually make gravy without a recipe, but knew you would seriously consider opting out of our cyber/blogger friendship if I didn’t give specifics. Ina’s is a good basic gravy to make and use in this recipe.