Moroccan Elk Stew
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
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