Ingredients:
• 1 lb. (500g) Quebec elk meat cut into cubes
• 2 tbsp. butter
• ¾ cup strained chick peas
• ½ cup sliced carrots
• 1 cup zucchini squash
• Half a rutabaga
• ½ cup green peppers
• ½ cup red peppers
• ½ cup de celery
• 1 ½ cup diced tomatoes
• 2/3 cup small pickling onions
• ¼ cup dried raisins
• 3 cloves of garlic
• 2 tbsp. salt
• 1 teaspoon Moroccan seasoning
• 2 cup poultry or lamb broth
• Harissa sauce (season to taste)
Preparation:
• Sear the elk cubes in the oven at “broil” or in a pan with butter until the color changes.
• Place all the ingredients in a crock pot or cocotte.
• Cover and let cook very softly at 275°F, for 2 ½ to 3 hours.
• Taste the mix halfway through cooking, and add seasoning if needed.
Serves four.
Suggested presentation: serve on top of a plate of couscous with chive.