I must begin this review by thanking FF for the ridiculous sale on this denver leg. Otherwise, I would not have been able to afford it. So many thanks. I prepared a huge Le Creuset braiser of elk stew (oven roasted) with the usual suspects of carrots, onions, celery, and garlic For a twist I added some fresh fennel bulb and used not only beef broth but a local porter and a wee bit of strong brewed coffee for the stewing liquid. Several large bay leaves, salt and kampot red pepper were the only spices. Buttered potatoes were the bed for the stew. The meal was served piping hot on a cold night around a blazing fire. When the food arrived all conversation ceased. Grunts of appreciation and lip smacking was music to my ears. I cannot tell you just how good the stew turned out.
I also have had several meals of this elk seared hot and fast in a non-stick pan with leaf lard as the fat. I caramelized some whole garlic cloves in butter to smear on the warm elk. Served with an organic greens salad. Oh yeah. Medium rare is how I like this elk best.