Braised Elk with Red Onion and Apples

Braised Elk with Red Onion and Apples
  • 6 servings
  • 0:20 Preparation
  • 1:15 Cooking
  • 1:35 Total Time


Add all
  • butter as needed

  • oil as needed

  • 3/4 lb
    (340 g)

    cubed elk

  • 1

    red onion, sliced thin

  • 2

    garlic cloves, chopped

  • 2

    apples, peeled and sliced thin

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    cider vinegar or white vinegar

  • 1 cup
    (250 mL)

    cider or apple juice

  • if using apple juice, measure 3/4 cup (180 ml)

  • and add 1/4 cup (60 ml) white wine

  • 2 1/4 cups
    (565 mL)

    thickened brown stock or commercial brown gravy

  • 3 Tbsp.
    (45 mL)

    grainy mustard

  • Salt and pepper to taste


Preheat oven to 375°F (190°C).

In a large casserole, sear cubed meat all sides in butter and oil on medium-high. Remove and reserve.

In the same casserole, lightly brown onion, garlic and apples in a bit of butter.

Add honey and vinegar and simmer for a few minutes.

Deglaze with cider and add brown stock.

Thicken sauce with grainy mustard. Season with salt and pepper.

Simmer for a few minutes and add browned meat.

Cover and braise in the oven for 1 hour.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007