I will never be a hunter because I am an animal lover, but I can understand that it is your hobby. Therefore I adapted (reduced the quantities) this recipe for you. Hope it helps. By the way, try doing big recipes & freezing the remainder for later use.

Colorado Elk Stew

1/2 to 3/4 lbs. elk, cubed & trimmed of all fat
2 tbsp flour
2-3 tbsp cooking oil
1 small onion, peeled and chopped
a pinch of dried rosemary
1 tsp dried parsley
1 tsp paprika
1/2 cup hot water
1/2 cup red wine
1/2 cup peas
Salt to taste
a pinch of white pepper
1-2 French bread slices

Dredge meat in flour. Heat oil in Dutch oven. Brown meat on all sides, adding onion during last half of browning time. Add rosemary, parsley, paprika, and enough water to cover meat. Bring to boil, reduce heat and simmer, uncovered for one hour, allowing liquid to reduce for gravy. Add wine. Simmer another 30 minutes. Add peas, salt, and pepper. Simmer 5 minutes longer. Serve over French bread slice. Serves 1-2.