INGREDIENTS:

• 3 to 4 lb. well trimmed elk pieces  or substitute about 1 inch cubes
• 8 cups water
• 3 cups chopped onions
• 2 cups cubed red potatoes (4 small), 1 inch cubes
• 2 cups beef broth
• 1 can (15 oz.) tomato sauce
• 4 oz. fresh mushrooms, chopped  (1 1/2 cups)
• 1 cup sliced fresh or frozen okra
• 1 cup sliced yellow summer squash or zucchini squash
• 1 cup shredded green cabbage
• 1 cup chopped celery
• 1/4 cup dry red wine
• 1 tablespoon Italian seasoning
• 4 bay leaves
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Directions:

In 6 qt. Dutch oven or stockpot, combine elk pieces and water. Bring to a boil over high heat. Reduce heat to low. Cover. Simmer for 1 1/2 to 2 hours, or until meat is tender. Drain and discard broth. Cool meat slightly. In 4 qt. crockpot, combine meat and remaining ingredients. Cover. Cook on high for 1 hour. Reduce heat to low. Cook for 8 hours, or until vegetables are tender and flavors are blended. Remove and discard bay leaves before serving.