Glenn Lindgren: We recently received an email about cooking elk.
Jorge Castillo: 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 Musibay: However, if you are lucky enough to have any elk meat hanging around, this is a pretty good recipe.
Jorge Castillo: In our case, we cook this one with "simulated elk meat" -- also known as beef.
Glenn Lindgren: We suggest you do the same, unless an elk or possibly Rudolph stumbles into your yard some night.
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.
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