Moroccan Elk Stew Recipe

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Nutrition per serving    (USDA % daily values)
CAL
406
FAT
38%
CHOL
17%
SOD
26%

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Ingredients for 8 servings

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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