Slow Cooked Elk Stew

Preheat the oven to 100 degrees.

Cut the elk meat into about 1 cm cubes.

Mix flour, salt and pepper in a bowl.

Coat the meat in the flour mixture and shake off excess flour.

Heat butter and sunflower oil in a pan over medium high heat.

Brown the meat lightly on all sides and set aside.

Cook the mushrooms in a dry pan until the moisture evaporates.

Cut onion, carrot, celery stalks and leek into pieces. Finely chop garlic and parsley.

Add butter and sunflower oil to the pan with the mushrooms.

Add the vegetables and cook over high heat until everything is glossy and lightly fried.

Cook the tomato paste in a large pot while stirring.

Add canned tomatoes, game stock, soy sauce and Worcestershire sauce.

Bring to a boil.

Add meat, mushrooms and vegetables to the pot.

Add more stock or water if the liquid does not cover the ingredients.

Place the pot with a lid in the oven.

Let the stew cook overnight, until the meat is completely tender.

Season with salt, pepper and more soy sauce if needed before serving.