Moroccan Elk Stew

Moroccan Elk Stew
Staff Writer
Milisa Armstrong

Moroccan Elk Stew

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. 

16
Servings
364
Calories Per Serving
Deliver Ingredients

Notes

To get more quick and delicious family-style recipes, visit Milisa's blog Miss in the Kitchen. 

Ingredients

  • 4 Pounds elk shoulder, cut into cubes
  • 3/4 Cups all-purpose flour
  • 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 sized onions, roughly chopped
  • 4 carrots, peeled and chopped
  • 2 cloves garlic, roughly chopped
  • 2/3 Cups dried apricots
  • 2/3 Cups prunes, pitted
  • 4 Cups 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.
 

Nutritional Facts

Total Fat
14g
20%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
125mg
42%
Carbohydrate, by difference
14g
11%
Protein
44g
96%
Vitamin A, RAE
11µg
2%
Vitamin B-12
7µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
21mg
2%
Choline, total
143mg
34%
Fiber, total dietary
1g
4%
Folate, total
36µg
9%
Iron, Fe
5mg
28%
Magnesium, Mg
43mg
13%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
375mg
54%
Selenium, Se
63µg
100%
Sodium, Na
122mg
8%
Water
121g
4%
Zinc, Zn
13mg
100%

Moroccan Shopping Tip

Choose raw fruits, vegetables, and meats, and unprocessed foods.

Moroccan Cooking Tip

Substitute butter for olive oil, and bake, broil, or grill instead of fry.