Elk recipe number two involved some stew meat and a tasty marinade. I chopped some cubes of stew meat into little strips and vacuum sealed them in with a marinade from Jackson Hole Foodie for three hours. The meat turned out delicious and tender but my vacuum sealing went a little awry. Having never tried to seal in a marinade before, I put the meat into a vacuum seal bag and when sealing it, the marinade went, well, all over. Regardless I was happy with the result. I paired the fajitas with some black beans and a Mexican corn salad.