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A Cookbook Review & Moroccan Elk Stew from Girl Hunter

by Milisa on December 17, 2011

Moroccan Elk Stew

My husband and all three boys are avid hunters.  On occasion they get me out in the wild with a gun to hunt.  It’s exhilarating!  Last year my husband brought in an elk. 

That was pretty exciting!  There is a lot of meat in an elk!  We butchered it ourselves and I am always on the lookout for new ways to prepare wild game.  My older boys love to hunt whitetail and mule deer and my little guy got his first rabbit a while back.  So when Georgia Pellegrini offered me the chance to review her new cookbook Girl Hunter, I literally jumped at the chance.  I think I even did a little dance!


Girl Hunter Revolutionizing The Way We Eat, One Hunt At A Time has become my go to cookbook for wild game.  Georgia takes wild game recipes so far beyond my standard of venison chili!  I am always blessed with an abundance of game in my freezer and Georgia has so many delectable recipes that I am so excited to try.

Not only do you get all of these fantastic recipes, but you also get the tale of the hunt from Georgia.  The stories behind the food and I’m telling you I couldn’t put it down.  She tells of traveling from the Arkansas delta all the way to Montana with the hunts, the food, and the folks she meets along the journey.  I really, really found it both incredibly useful and entertaining.

I know it’s getting close to Christmas and you well-organized, ahead of schedule folks are probably done with your shopping, but you have to get a copy of this for all of the hunters and cookbook lovers on your list!  And be sure to get a copy for yourself. Click here to order!  I know my copy is going to be right on top of the cookbook shelf with my favorites that I use constantly.

Georgia Pellegrini attended Wellesley, Harvard, and the French Culinary Institute in New York.  She has worked at Gramercy Tavern and Blue Hill at Stone Barns.  Her first book Food Heroes is also quite the read.  Read more about Georgia on her blog, Georgia Pellegrini.

Now about that Moroccan Elk Stew!  Hands down this is the best wild game dish that I’ve ever tasted.  I  have never tried anything quite like it and it was so, so delicious!  I will be making this one again and again.

disclosure: I was provided a copy of the book for review, all opinions are my own.

Moroccan Elk Stew

from the book Girl Hunter by Georgia Pellegrini. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright 2011.


  • 4 pounds elk shoulder or haunch, cut into cubes
  • 3/4 cup 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-size onions, roughly chopped
  • 4 carrots, peeled and chopped
  • 2 medium-size turnips, peeled and chopped
  • 3 garlic cloves, roughly chopped
  • 2/3 cup dried apricots
  • 2/3 cup prunes, pitted
  • 3 to 4 cups beef or antlered game stock

Cooking Directions:

1. Heat a large, heavy-bottomed pot with oil.  In  bowl, toss the elk cubes in the flour.  Shake the cubes well and place them in the pot in batches, being sure not to crowd them.  Brown them on all sides and transfer to a plate or rack.

2. Put all of the browned meat back in the pan and sprinkle it with the salt, cinnamon, ginger, and pepper.  Then add the vegetables, garlic, and dried fruit.  Pour in enough stock for the meat to be three-quarters covered, and bring it to a boil.  Lower the heat so the bubbles percolate.  Cover and simmer gently for 2 hours, until tender.

Serves 8.

Also try: beef, lamb, bison, venison, and other antlered game.



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{ 11 comments… read them below or add one }

Georgia Pellegrini December 17, 2011 at 7:09 am

This looks so beautiful! You did an amazing job with the recipe and I’m so happy that you liked it and will get good use out of it. xox


Winnie December 17, 2011 at 7:50 am

Sounds like a great stew from a great book!!!


Curt December 17, 2011 at 8:07 am

Awesome buck, and an equally awesome stew recipe. I don’t see turnips used much here in Wisconsin. They’re much more common in the south.


Lori @ RecipeGirl December 17, 2011 at 11:01 pm

What a great stew! Can’t wait to try something exotic from Georgia’s book!


Cookin' Canuck December 18, 2011 at 10:32 pm

Georgia’s book is fabulous – a great read and fantastic recipes. I’ve been wanting to try this elk stew and I’m so glad to hear how good it is.


Sommer@ASpicyPerspective December 19, 2011 at 10:56 pm

That sounds amazing! I need to get that book.


Robyn | Add a Pinch December 20, 2011 at 7:06 am

So beautiful!!!! Loving Georgia’s book.


carolinaheartstrings December 21, 2011 at 2:36 am

Aw Elk. I have not had that since growing up in WYO! This stew looks terrific. Come over and visit. We have a wonderful pimento cheese quiche appetizer for the holiday season. Merry Christmas.


Tom Adair December 21, 2011 at 4:59 am

Fascinating review Milisa, I’m going to get the book next. Good luck in your new endeavor!


Lauren December 21, 2011 at 5:01 am

Trying to get my hands on a copy!! Hearing rave reviews all around about this book!


Kim in MD December 21, 2011 at 7:24 pm

My husband and son are also avid hunters, and they take a yearly trip to Colorado to elk hunt. I have a freezer full of elk, which I have to say is my favorite wild game. It is so delicious, and I use it in any recipe that I would use beef in. I love to make elk stew, and the exotic flavrs in the stew sound delicious! This is a must try recipe for my family, and this book is a must buy book for me! :-) thanks, Milisa!


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