Elk Stew Oven Style

3 pounds elk stew meat

3 teaspoons butter

3 (10-1/2 ounce) cans cream of mushroom soup

1 (4 ounce) can sliced mushrooms

1 package Lipton onion soup, dried

1 (3/4 ounce) package brown gravy mix, dried

1 cup water

1-1/2 cups Carlo Rossi white wine

Brown meat in a dutch oven with butter. Add other ingredients and stir until well mixed. Cover and bake at 350 degrees for three hours.

Serve over well prepared rice or noodles. Can and should be cooked in a bed of hot embers in a campfire.

Copyright 1998-2014 Stephen Ricciardelli