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Moroccan Elk Stew

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Moroccan Elk Stew

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
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Published 2014-09-09 15:32:58 (2 years ago).

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