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Season the elk meat with salt, pepper, garlic powder, and onion powder to taste. In batches, dredge the seasoned meat in flour and toss until coated well.
Heat bacon grease in large pan and fry meat until lightly browned on the outside. Work in batches so the pan is not overcrowded.
You can wait until the end to add the vegetables in and scrape the bits off the bottom, but I find briefly stirring a handful of vegetables in the pot between batches of meat does a nice job of deglazing the pan and allows for a clean cooking surface for the next round of meat. You don't need to cook the vegetables very long, just enough that they collect the browned bits off the bottom of the pan. Place the meat (and/or vegetables) into a large stock pot once they are done frying.
Once you’re done cooking the meat, place all remaining vegetables, tomato juice, bay leaves, and jalapeños into the stock pot. Stir as best you can. Simmer on low for 4 to 6 hours or until the meat and vegetables are very tender. Season as needed.