Elk Stew

Source: Rachelle Miller

• 2 ½ pounds of elk stew meat, cubed
• 6 carrots, sliced
• 6 celery stalks, sliced
• 3 onions, chopped
• 2 garlic cloves, minced
• 4 medium potatoes, cubed
• 1 pint whole tomatoes
• 2 ½ teaspoons salt
• 3 Tablespoons minute tapioca
• 2 slices bread, cut into fine pieces
• ½ teaspoon pepper
• 1 Tablespoon sugar 

Mix all ingredients and place in covered baking dish. Bake 5 hours at 250° or 3 ½ hours at 300°. Optional: Add fresh mushrooms, to taste, during last hour of baking.

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