Moroccan Elk Stew Recipe
Jan 4, 2012 3:01 pm
Substitute any antlered game if you feel wild
By
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.
Recipes reprinted with permission from Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time by Georgia Pellegrini.
Servings: 8 servings
Ingredients
4 pounds elk shoulder or haunch, cut into cubes
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, roughly chopped
4 carrots, peeled and chopped
2 medium-size turnpis, peeled and chopped
3 cloves garlic, roughly chopped
2/3 cup dried apricots
2/3 cup prunes, pitted
3 to 4 cups beef or antlered game stock
Directions:
1. Heat a large, heavy-bottomed pot with oil. In a bowl, toss the elk cubes in the flour. Shake the cubes well and place them in the pot in batches, being sure not to crowd them. Brown them on all sides and transfer to a plate or rack.
2. Put all of the browned meat back in the pan and sprinkle it with the salt, cinnamon, ginger and pepper. Then add the vegetables, garlic, and dried fruit. Pour in enough stock for the meat to be three-quarters covered, and bring it to a boil. Lower the heat so the bubbles percolate. Cover and simmer gently for 2 hours, until tender.
Level of Difficulty:
Moderate
Prep Time:
15 minutes
Cooking Time:
20 minutes plus 2 hours to simmer
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