This winter stew has a thin, light broth that’s full of rich flavour sure to warm you up on a chilly day. Compared to beef, elk has a slightly richer, sweeter taste and is also leaner and higher in protein. This dish leans into that sweet taste with meatballs flavoured with cumin, paprika, and cinnamon, briefly seared, and then allowed to gently simmer in a broth with carrots, celery, and onion.
Meatball magic
Rather than rolling meatballs, take a small amount of mixture and create meatballs by forming into a loose round shape and then simply passing gently from one hand to the other.
Looking for elk?
Elk meat is often found at specialty butcher shops, but if it's unavailable, venison or beef makes a great substitute in this recipe.
This recipe was originally published in the November 2025 issue of alive magazine.
Elk Meatball and Wild Mushroom Stew
Ingredients
- 1 lb (450 g) ground elk
- 1 1/2 cup (375 mL) chopped onions, divided
- 3 garlic cloves, peeled and minced
- 1/2 tsp (2 mL) cumin
- 1/2 tsp (2 mL) sweet paprika
- 1/4 tsp (1 mL) cinnamon
- 1/2 tsp (2 mL) black pepper, divided
- 1 organic egg, lightly beaten
- 2 Tbsp (30 mL) fine breadcrumbs
- 1/4 cup (60 mL) finely chopped parsley, plus more for garnish
- 2 pinches salt, divided
- 3 Tbsp (45 mL) + 1 tsp (5 mL) extra-virgin olive oil, divided
- 1 cup (250 mL) chopped celery
- 2 cups (500 mL) carrots, chopped into 1 inch (2.5 cm pieces)
- 2 cups (500 mL) beef or game stock
- 1 1/2 cups (375 mL) diced potatoes
- 3 1/2 oz (100 g) mixed mushrooms
- 1 tsp (5 mL) red wine vinegar
Directions
01
In large bowl, combine ground elk, 1/2 cup (125 mL) onions, garlic, cumin, paprika, cinnamon, 1/4 tsp (1 mL) pepper, egg, breadcrumbs, and parsley. Using fork, mix ingredients together and when thoroughly combined scoop about 2 Tbsp (30 mL) mixture into clean hands to form a ball (see tip). Repeat until you have 12 meatballs. Sprinkle meatballs with pinch of salt.
02
In large, heavy-bottomed saucepan, heat 1 1/2 Tbsp (22 mL) olive oil and brown meatballs, 4 to 6 at a time, gently turning them to brown on all sides. When brown on all sides, remove to a plate and set aside.
03
To same saucepan, add remaining 1 1/2 Tbsp (22 mL) olive oil, remaining 1 cup (250 mL) onions, and celery. Cook for 5 to 7 minutes over medium-low heat, or until onions are soft. Add carrots and cook for 3 to 5 minutes more. Raise heat to high, add stock and, using wooden spoon, scrape any brown bits from bottom of pan. Bring to a low simmer and cook for about 10 minutes over low-medium heat. Add elk meatballs and continue to simmer gently for approximately 20 minutes. Add diced potatoes over surface of stew. Cover with lid and steam for 10 to 15 minutes, or until potatoes are tender.
04
Meanwhile, to skillet with 1 tsp (5 mL) olive oil, add mushrooms, remaining 1/4 tsp (1 mL) pepper, and pinch of salt. Brown mushrooms over medium-high heat and then deglaze pan with vinegar. To serve, ladle stew into serving bowls; top with mushrooms and lots of fresh parsley.
