Elk and Wild Rice Soup

1. Heat a medium sauce pan over medium-high heat. Sprinkle ½ teaspoon each of salt and pepper on meat. Toss to evenly distribute spices.
2. Add lard to pan and swirl to coat pan. Add meat to pan in a single layer. Work in batches to avoid crowding the meat. Cook for 3-5 minutes, stirring occasionally, until all sides are browned. Remove meat to a bowl and repeat with remaining meat.
3. Add all browned meat back to pan. Add in flour and stir to coat meat. Cook for 1-2 minutes, stirring frequently.
4. Add wine to pan and bring to a simmer. Cook for 1-2 minutes or until thick and bubbly.
5. Add 1 cup water, 1 cup stock, 1 sprig thyme, and 1 bay leaf to pan. Bring to a boil. Lower heat to a simmer and cook, covered, 2-3 hours or until meat is tender.
6. When meat has about 30 minutes left to cook, start preparing the rest of the soup.
7. Heat stock pot over medium-high heat. Add mushrooms to hot pan, no cooking fat needed. The mushrooms should release liquid and reabsorb it by the time they are done cooking. Cook for 7-10 minutes, stirring occasionally, or until mushrooms are browned but not burned. Remove mushrooms to a plate or bowl.
8. Reduce heat to low. Add butter to stock pot and swirl to coat the pan. Add in carrots, celery, onions, garlic, and 2 sprigs thyme to pan. Cook for 15-20 minutes on low heat, stirring occasionally. Don't let the vegetables brown. Vegetables should release liquid and reabsorb it by the time they are done cooking.
9. Add mushrooms back to stock pot. Add in 3 cups stock, meat and cooking liquid, 2 bay leaves, 2 teaspoon salt, and 1 teaspoon pepper. Bring to a boil. Reduce heat and simmer for 20 minutes.
10. Add in cooked wild rice and half and half. Bring to a low simmer and cook for 5 minutes. Don't let the soup boil after the half and half has been added in.
11. Stir in red wine vinegar just before serving. Serve with crusty bread. Enjoy!

Freezing Instructions:

1. Place desired amount of soup in freezer zippered bags (quart or gallon size). Squeeze all air out of bags and seal. Lay flat on a sheet pan and freeze until solid. Freeze for up to 3 months.