Moroccan Elk Stew

4.5 from 2 ratings

Moroccan cuisine is known for including spices such as cinnamon and cumin and lots of dried fruits. This was my first foray into Moroccan cuisine and I instantly fell in love. Such different combinations than I usually cook with and it was truly delicious. Recipe from the book Girl Hunter by Georgia Pellegrini. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2011.

Servings

servings

Ingredients

4 pound elk shoulder, cut into cubes
3/4 cup all-purpose flour
4 tablespoon 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 sized onions, roughly chopped
4 carrots, peeled and chopped
2 cloves garlic, roughly chopped
2/3 cup dried apricots
2/3 cup prunes, pitted
4 cup beef stock

Directions

Heat a large, heavy-bottomed pot with the oil to high. 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.
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, cover and simmer gently for 2 hours, until tender.