Why This Tomatillo Elk Verde Stew Works

I love seasonal cooking, especially when we have a bumper crop in the garden. There’s something deeply rewarding about preparing a meal harvested in the field and pairing it with ingredients pulled straight from the garden. As I get older, knowing where my food comes from—and how well it was cared for—matters more to me than ever. While not everyone has the time or space to grow their own food, those meals made from garden and field always seem to taste just a little better.

This Elk Verde Stew recipe highlights that connection beautifully. If you don’t have elk on hand, it works equally well with venison or antelope stew meat.

Elk Stew Meat: Top Round, Bottom Round, or Sirloin Tip

When it comes to elk stew meat, lean cuts like top round, bottom round, and sirloin tip work especially well. These cuts come from the hindquarters and have a firm texture that holds up during long, slow cooking. Top round and bottom round benefit from low-and-slow simmering, which helps break down the muscle fibers and create tender, flavorful bites. Sirloin tip is slightly more tender and cooks a bit faster, making it a great option when you want fork-tender stew meat without an overly long cook time. No matter the cut, allowing the elk to simmer gently ensures the meat stays tender and absorbs the rich flavors of the stew.

Tips for Making Tomatillo Elk Verde Stew

• Rinse tomatillos well: Husking and rinsing under warm water removes the sticky residue and keeps the sauce clean and bright.
• Char for flavor: Grilling the tomatillos, onions, and jalapeños until lightly charred adds depth and a subtle smokiness to the verde sauce.
• Blend while warm: Let the grilled vegetables cool slightly before blending, but don’t wait too long—warm ingredients blend smoother.
• Season the elk lightly: Elk is lean, so simple seasoning with kosher salt and granulated garlic lets the meat shine without overpowering it.
• Brown in batches: Avoid crowding the pan when searing the elk to ensure even browning and better flavor development.
• Low and slow is key: Simmer gently to keep the elk tender and prevent it from drying out.
• Finish with fresh garnishes: Sour cream, cotija cheese, and avocado add richness and balance the bright tomatillo flavor.

Husk the tomatillos and rinse under warm water to remove the sticky residue. Preheat an outdoor grill to high heat. Grill the tomatillos, onions, and jalapeños until softened and lightly charred. Remove from the grill and allow to cool slightly.

Remove the stems from the jalapeños and add them to a blender along with the tomatillos and cilantro. Blend until smooth and set aside.

Lightly season the elk with granulated garlic powder and kosher salt. Heat the canola oil in a large skillet or Dutch oven over medium heat. Once hot, brown the elk on all sides, working in batches if needed. Remove the meat and set aside.

Dice the grilled onions and add them to the same skillet along with the minced garlic. Cook for 6–7 minutes, or until the onions are soft and fragrant. Stir in the cumin, coriander, oregano, and salt.

Carefully pour in the blended tomatillo mixture, followed by the beef stock. Return the browned elk to the skillet, cover, and reduce the heat to low. Simmer for 1 to 1½ hours, or until the elk is fork-tender.

Garnish with sour cream, crumbled cotija cheese, and avocado slices. Serve with tortilla chips or warm flour tortillas.

More Wild Game Elk Recipes to Try

If you loved this Elk Verde Stew, there are plenty of other delicious elk recipes to explore. Try a comforting Elk Leek Soup with Fingerling Potatoes, a flavorful Hearty Ground Elk Chili with Sweet Potatoes and Hominy, or a rich and indulgent Elk Burgundy (Elk Bourguignon). For something cozy and family-friendly, Elk Cornbread Casserole is always a hit, and Elk Stuffed Tomatoes make a beautiful, elegant dinner option. Experimenting with different cuts and cooking methods is a great way to master elk as a versatile, lean, and flavorful wild game protein.

Bring Wild Game to Your Table

Looking for more ways to turn ground wild game into unforgettable meals? My Wild Game Cuisine Cookbook is packed with easy, flavorful recipes featuring elk, venison, antelope, and more. From weeknight dinners to special occasions, these recipes are designed to help you make the most of every harvest—one delicious story at a time.