INGREDIENTS
- 3 pounds elk meat, cut into 2-inch cubes (You may substitute fake elk, AKA beef)
- White flour for dredging olive oil for sautéing
- Cumin by eye
- Salt by eye
- Pepper by eye
- 1 cup green pepper, chopped
- 1 cup onion, chopped
- 5 cloves garlic, crushed
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
- 1 (8-ounce) can tomato sauce
- 1 (28-ounce) can tomatoes, drained and chopped
- 2 cups white potatoes, chunked
- 1 cup red wine
- 4 cups beef or elk stock
- Juice of one fresh lime
Pour a generous quantity of olive oil into a large sauté pan and turn the burner to high. Sprinkle the elk (or beef) cubes with a little red wine, then add cumin, salt, and pepper by eye. Dredge the
cubes in the flour. Just before the oil starts to smoke, reduce heat to medium high and carefully drop the seasoned and floured elk cubes into the hot oil in small batches. Turn quickly to brown on all sides, then remove from pan and reserve.
Use the same oil to sauté the onions and green peppers. When the onions are nice and limp, add the crushed garlic and sauté just one minute more, stirring constantly.
Place the meat and the onion/pepper/garlic mixture in a large saucepan or stock pot. Add all of the remaining ingredients. Bring to a boil over high heat, cover, reduce heat to low and simmer until the meat and potatoes are fork tender -- about 2 to 3 hours.
You may also finish this in the crock pot. Bring everything to a boil as indicated above. Then transfer everything to your crock pot. Set the crock pot on low, cover and cook all day -- a minimum of 8 hours. The Cuban food recipe is ready...hmm..nice !
arepas-corn-pancake-sandwiches.
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