throwingStarr

[ol][*]3 1/2 poundsElk meat (steaks, backstrap, stew meat)cut into 1 1/2-inch pieces[*]1/4 cup all-purpose flour[*]3 tablespoons extra-virgin olive oil[*]2 cups dry red wine[*]3 cupsbeef or chicken stock[*]6 carrots, cut into 1/2-inch dice[*]1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice[*]3 medium parsnips, peeled and cut into 1/2-inch dice[*]1 large onion, cut into 1-inch dice[*]1/2 pound cremini mushrooms, quartered[*]1 tablespoon thyme leaves, chopped[*]8 sage leaves, coarsely chopped[*]Kosher salt and freshly ground pepper[/ol]
[ol][*]In a large bowl, tosselk meat cutswith the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook theelk cutsover moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.[*]Returnelk meatto casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat untilelk meat is tender, 2 hours.[*]Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve. [/ol]