Glenn: We recently received an email about cooking elk.

Jorge: To be honest, we really don't see all that many elk here in Miami and we have no idea how you would go about cooking one.

Raúl: However, if you are lucky enough to have any elk meat hanging around, this is a pretty good recipe.

Jorge: In our case, we cook this one with "simulated elk meat" -- also known as beef.

Glenn: We suggest you do the same, unless an elk or possibly Rudolph stumbles into your yard some night.

3 pounds elk meat, cut into 2-inch cubes

(You may substitute fake elk, AKA beef)

White flour for dredging olive oil for sautéing

Cumin by eye

Salt by eye

Pepper by eye

1 cup green pepper, chopped

1 cup onion, chopped

5 cloves garlic, crushed

2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon salt

1 teaspoon black pepper

1 bay leaf

1 (8-ounce) can tomato sauce

1 (28-ounce) can tomatoes, drained and chopped

2 cups white potatoes, chunked

1 cup red wine

4 cups beef or elk stock

Juice of one fresh lime

Pour a generous quantity of olive oil into a large sauté pan and turn the burner to high. Sprinkle the elk (or beef) cubes with a little red wine, then add cumin, salt, and pepper by eye. Dredge the cubes in the flour. Just before the oil starts to smoke, reduce heat to medium high and carefully drop the seasoned and floured elk cubes into the hot oil in small batches. Turn quickly to brown on all sides, then remove from pan and reserve.

Use the same oil to sauté the onions and green peppers. When the onions are nice and limp, add the crushed garlic and sauté just one minute more, stirring constantly.

Place the meat and the onion/pepper/garlic mixture in a large saucepan or stock pot. Add all of the remaining ingredients. Bring to a boil over high heat, cover, reduce heat to low and simmer until the meat and potatoes are fork tender -- about 2 to 3 hours.

You may also finish this in the crock pot. Bring everything to a boil as indicated above. Then transfer everything to your crock pot. Set the crock pot on low, cover and cook all day -- a minimum of 8 hours.

Ingredients

We Show You How in Two Great Cuban cookbooks:

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This painting represents the dual culture of Cuban-Americans here symbolized by both the traditional espresso coffee pot -- for those cafe con leches -- and the ubiquitous American drip coffee maker, which is found in offices, work sites, and most American homes.

Tony has sold many of these at art shows around Florida. It is especially popular with Cuban-Americans who live this dual culture. Also a great gift for Cubans married to Americans!

Now you can order your print ONLINE exclusively at iCuban!

This is a signed and numbered giclee reproduction on canvas, unframed. Comes with a certificate of authenticity.

Dimensions: 16"x 24"

$275.00

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