Elk Stew Canned... May 7, 2008 10:56:30 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by babetteq on May 7, 2008 10:56:30 GMT -6 I have a huge batch of elk stew that I put up. It turned out so well I'd like to share it.First make sure you trim any bits of fat and membrane off of the meat.In small pieces of cheesecloth I put 2 bay leaves, 4 peppercorns and a sprig of rosemary. I just thread-wrapped it closed. This went into the bottom of a quart jar.Cube your meat. Pack each sterilized jar 1/3 full of meat raw. Really, pack it hard.On top put 2-3 mushrooms (depending on size) cut in half. Wild is best, but whatever you have.French fry cut carrots and turnip. Have these lined against the side of the jar.Add 2-3 baby potatoes.About 3 tablespoons finely chopped onion.About 3 tablespoons finely chopped kale.A couple baby dandelion greens chopped up are nice too. Just keep stuffing your jars until they are almost at the top (leaving headroom of course)Add 1 tbl cider vinegar and a dash of salt. If you like, you can add elk broth (or beef) to fill the jar to head room.top and pressure cook 75 mins at 90lbsvery yummmy, meaty stew. Begs for biscuits or corn bread.