Moroccan Elk Stew Recipe

You'll want this filling stew after a day of hunting.
Georgia Pellegrini•

This isn't your everyday stew, but it's perfect for the really cold months and for large gatherings when you have a lot of people to feed. It has a Middle Eastern flair, with a little sweetness and a little spice. I like to spoon it over Israeli couscous tossed with a bit of orange and lemon zest, but regular couscous or rice would work just as well.

Moroccan Elk Stew Recipe
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Prep Time
15
minutes
Cook Time
20
minutes
Servings
8
servings
You'll want this filling stew after a day of hunting.
Total time: 35 minutes
Ingredients
  • 4 pounds elk shoulder or haunch
  • 3/4 cup all-purpose flours
  • 4 tablespoons grape seed oil or butter
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium-size onions
  • 4 carrots
  • 2 medium-size turnpis
  • 3 cloves garlic
  • 2/3 cup dried apricots
  • 2/3 cup prunes
  • 3 to 4 cups beef or antlered game stock
Directions
 
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