Moroccan Elk Stew Recipe

Name: Moroccan Elk Stew Recipe
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