This winter stew has a thin, light broth that’s full of rich flavour sure to warm you up on a chilly day. Compared to beef, elk has a slightly richer, sweeter taste and is also leaner and higher in protein. This dish leans into that sweet taste with meatballs flavoured with cumin, paprika, and cinnamon, briefly seared, and then allowed to gently simmer in a broth with carrots, celery, and onion.
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Meatball magic
Rather than rolling meatballs, take a small amount of mixture and create meatballs by forming into a loose round shape and then simply passing gently from one hand to the other.
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Looking for elk?
Elk meat is often found at specialty butcher shops, but if it’s unavailable, venison or beef makes a great substitute in this recipe.
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This recipe was originally published in the November 2025 issue of alive magazine.
