Moroccan Elk Stew

Ingredients

• 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