Elk Shank Tagine Canapés
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As someone who lives in a large city (NYC to be exact), I love to explore new cuisines and am regularly afforded the opportunity to taste flavor combinations that I would have never had or dreamt of. It is awesome. I’ve had Moroccan tagine a few times before in restaurants, and each time, I left thinking, “I have to do this with wild game.” That is what spawned this recipe. The nutty, citrusy and warming flavors of tagine are something that I think really complement the hearty and silky textures of shank meat. Tagine is a fragrant stew with incredibly robust layers of flavors from ingredients like olives, lemon peel, turmeric and raisins to name a few. This recipe is something that I love to serve to people who have never eaten wild game or are skeptical – it is a surefire hit. Conversations after this dish usually start with something like, “How do I make this? How do I get the meat?”, and end with, “How do I learn to hunt?”. I know that’s a lot to expect from one dish, but give this a try at your next holiday party or potluck, and let me know how your conversations went!

Serving Size: 24 pieces
Time to make: 2 hours
Special Equipment: Grill, instant pot, cast iron
Also works with: Any slow-braising meat cuts
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