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