Moroccan Elk Stew Recipe

Name: Moroccan Elk Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Heat a large, heavy-bottomed pot with oil.
2
In a bowl, toss the elk cubes in the flour.
3
Shake the cubes well and place them in the pot in batches, being sure not to crowd them.
4
Brown them on all sides and transfer to a plate or rack.
5
Put all of the browned meat back in the pan and sprinkle it with the salt, cinnamon, ginger and pepper.
6
Then add the vegetables, garlic, and dried fruit.
7
Pour in enough stock for the meat to be three-quarters covered, and bring it to a boil.
8
Lower the heat so the bubbles percolate.
9
Cover and simmer gently for 2 hours, until tender.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Moroccan Elk Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Elk Stew

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