Preheat oven to 350°F (175°C).

In a large plastic bag, combine flour, dried thyme, salt, and pepper.

Shake to mix the dry ingredients.

Add the elk shoulder roast to the bag and shake to coat evenly with the flour mixture.

In a Dutch oven, heat oil over medium heat.

Brown the meat on all sides in the hot oil.

Remove the browned meat from the Dutch oven and set aside.

Add diced salt pork to the Dutch oven.

Cook, stirring frequently, until the salt pork is crisp and golden brown.

Remove the crispy salt pork from the Dutch oven and set aside.

Melt butter in the same Dutch oven.

Add thinly sliced onions and cook, stirring occasionally, until they begin to soften.

Add sugar to the onions and continue cooking, stirring, until the onions are nicely browned, about 10 minutes.

Pour in dark beer and add brown sugar to the pot.

Stir well, scraping up any browned bits from the bottom of the Dutch oven.

Return the browned elk meat and crispy salt pork to the pot.

Cover the Dutch oven tightly and bake in the preheated oven until the meat is very tender, about 2 hours.

Garnish with chopped fresh parsley before serving.

Serve the elk stew with the pan juices, if desired.