2 lbs. elk - cubed3 Tbsp. of olive oil1 small onion - chopped2 stalks of celery - chopped 4 medium sized potatoes - peeled and cubed2 cans of beef broth cornstarch2 cans of chicken broth4 carrots - sliced and peeled FlourSalt and Pepper to taste ? Tsp. of oregano ? Tsp. of garlic powder

Soak elk cubes in milk for 2 hours. Take elk cubes and sprinkle with salt, pepper and garlic powder to taste. Now take elk cubes and coat with flour. Make sure they are coated well. Then proceed to brown in skillet with olive oil under medium to high heat. Now remove elk cubes from skillet and place on a paper towel to drain any excess oil. Take medium to large pot and add chicken and beef broth, carrots, celery, potatoes, oregano, onions, mushrooms and salt, pepper and garlic powder to taste. Add the elk cubes. Cook in pot for 3 to 4 hours or until meat is tender and vegetables are done. Be sure to periodically stir. Mix ? cup of cornstarch and ? cup of chicken broth in separate bowl. Once mixed, add to the stew. This step will thicken the stew mixture.