CanCooker Method

1. Season elk cubes all over with salt and pepper to taste.
2. On a medium-to-medium low heat source, add the olive oil to the CanCooker. Add elk pieces and cook for 2 minutes total until the elk is lightly browned on both sides. Remove from Cancooker and transfer to a plate.
3. Add onions and mushrooms to your cancooker. Saute the vegetables for 6-7 minutes, stirring occasionally. Add in garlic and cook for 45 seconds to one minute.
4. Mix in beef broth, Worcestershire sauce, bay leaf and thyme. Stir well. Add in flour and cook for about 2 minutes stirring often.
5. Return the venison to the cancooker with the juices from the late. Cover with the lid and cook for 45 minutes, or until the meat is tender.
6. Remove the bay leaf and serve immediately over mashed potatoes.

Dutch Oven Method:

1. Preheat your oven to 275 degrees F.
2. Season elk cubes all over with salt and pepper to taste.
3. Heat Dutch oven to medium high heat then add the olive oil. Once warmed, add elk pieces (in batches if needed) and cook for about 1-2 minutes until the elk is lightly browned on both sides. Remove and set the elk pieces onto a plate.
4. In the same Dutch oven, add onions and mushrooms. Saute the vegetables for 6-7 minutes, stirring occasionally. Add in garlic and cook for 45 seconds to one minute, until fragrant.
5. Mix in beef broth, Worcestershire sauce, bay leaf and thyme. Stir well.
6. Add in flour and cook for about 2 minutes stirring often.
7. Return the elk to the cancooker with the juices from the late. Cover with the lid and cook in the oven for 2-4 hours until the meat is tender. If it doesn’t seem tender, let it keep cooking.
8. Remove the bay leaf and serve immediately over mashed potatoes.