› 2.5 lb. sliced elk top round

› 4 stalks celery, diced

› 1 medium yellow onion, diced

› 2 large portobello mushrooms, diced, gills removed

› 1 cup crimini mushrooms, diced

› 3/4 cup carrots, diced

› 8 medium potatoes, cubed

› 7 cups beef stock

› roux of 4 oz. butter and 1/3 cup flour, whisked and cooked for 4 minutes

› 14 sage leaves, finely chopped

Sear elk in pan with oil. Remove elk and sauté vegetables for 4 minutes. Add elk and stock, and whisk in roux. Add potatoes and sage. Cook 30–40 minutes. Salt and pepper to taste.