Luckyland Elk Stew

1. Approx. 2 lbs. elk cubed

2. 3 Tbsp. Bacon fat

3. 5 cups hot water

4. 1 tsp lemon juice

5. 1 tsp Worcestershire sauce

6. 1 clove of garlic

7. 1 bay leaf

8. 1 Tbsp. salt

9. ½ tsp pepper

10. ½ tsp paprika

11. Dash of allspice

12. 6 carrots sliced

13. 1 large onion

14. 4 cups potatoes diced

15. 2 TBSP beef better than bouillon or beef bouillon powder or cubes

16. Thickening (flour and water)

Cut the elk in cubes and chop the onion to desired size. Brown both of those in the bacon fat in a pan. While that browns, put the water, lemon juice, Worcestershire sauce, garlic bay leave, salt, pepper, paprika and allspice in a crock pot. When the meat is brown on the outside put meat onions, and any juice left in the pan into the crockpot. Simmer for 2 hours. Add the carrots and onions and cook until the vegetables are done. Pour the liquid out of the crock pot into a pan. Add 2 tbsp. beef better than bouillon into the sauce. Bring to a simmer and add thickening to make a gravy. The way I make thickening is to put flour and milk into a jar or something with a lid and shake it to make a very thick liquid. Pour the gravy back into the crockpot and serve.
***You can adjust the amount of potatoes and carrots to your liking, and add celery if you like