1. Cut elk into one inch cubes, if not already cut by your butcher. Then add the elk chunks to a large bowl with flour, salt, black pepper, garlic powder, onion powder, thyme and rosemary. Toss to coat.

CanCooker Method (less than one hour!)

1. Heat your cancooker over medium heat.
2. Add in butter. Once it’s melted add the potatoes, onions, and carrots.
3. Place the seasoned elk cubes over top of the vegetables.
4. Add in garlic, tomato paste, red wine beef broth and worcestershire sauce.
5. Latch the lid and cook for 45 minutes. If you want to make my cornbread recipe, mix together the ingredients and cook according to package direction wild you wait for the stew.
6. Taste and add salt and pepper if desired. Stir in the cornstarch mixture if needed/desired to thicken.
7. Serve warm with quick cornbread.

Instant Pot Method

1. Optional Step: Set your instant pot to saute, then add cooking oil and the elk meat. Brown on all sides then transfer to a plate.
2. Place the pot back in the pressure cooker and add vegetables and garlic and satire for 1-2 minutes. Then add remaining ingredients minus the browned elk and potatoes and stir well to combine.
3. Add in the browned elk and the potatoes. Add additional beef broth if needed. Cover and seal the lid and set to 20 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasonings with salt and pepper if necessary.
4. Taste and add any additional salt and pepper if desired. Stir in cornstarch if desired to thicken the stew. Serve warm, with cornbread if desired.

Slow Cooker Method

1. Add one tablespoon of olive oil to large cast iron skillet over high heat. Brown the elk pieces in batches on two sides then remove to a plate.
2. In a large crockpot, add in potatoes, onions, carrots, garlic, tomato paste, red wine, beef broth and Worcestershire sauce. Mix well then add browned pieces.
3. Cover with the lid and set on low for 7-8 hours.
4. Taste and add any additional salt and pepper to taste. Stir in cornstarch mixture to thicken if needed. Then serve warm, garnished with fresh parsley with the quick cornbread on the side if desired.

Dutch Oven Method

1. Preheat the oven to 325 degrees F.
2. Add one tablespoon of olive oil or butter over high heat to a large Dutch Oven. Sear elk cubes on two sides, then transfer to a plate. Do this in batches to avoid crowding the pot.
3. In the same pot, add another tablespoon of olive oil or butter, then add in onions and carrots. Cook for about five minutes, stirring occasionally.
4. Then add in garlic, tomato paste, and Worcestershire sauce. Cook for 1-2 minutes.
5. Add in red wine, scraping up the brown bits on the bottom, stir for another minute. Then add in beef broth, seared elk, and potatoes. Bring to a boil, then reduce to a simmer. If too thick, add more broth as needed.
6. Cover with an oven safe lid and place into your oven and bake for 2 hours or until the elk is tender.
7. Taste and add any additional salt and pepper if desired. Stir in cornstarch if desired to thicken the stew. Serve warm, garnished with fresh parsley with cornbread on the side if desired.