Moroccan Elk Stew Recipe

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
No Ratings
Prep Time
15
minutes
Cook Time
20
minutes
Servings
8
servings
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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