This is freekin’ awesome!!!! I was getting really sick of doing pulled elk or pulled deer in the slow cooker and had been thinking about turning Chicken Marbella into Elk Marbella. Wow!!! The richness of the beautiful elk marries the figs and olives perfectly. You have to give this a try, If you don’t hunt like we do then pick up any old cheap beef roast from your grass fed butcher and substitute that instead.
2lb Elk/Deer/Beef Roast cubed (I’m not exactly sure the size of mine but it was pretty big)
1 large sweet onion roughly chopped
1/2C med/fine chopped prunes
1/2C chopped figs (big chunks, quarters do nicely)
1C garlic stuffed green olives
1/2C red wine
1C chicken or beef stock
1tbs maple flakes (optional, traditionally they use brown sugar…no thanks)
salt and pepper
Heat a skillet on high and add the coconut oil, season the meat chunks then flash fry them to seal in all the juices. Place half the chopped onion in the bottom of your cooker, add the meat and top with remaining onion, red wine maple flakes and stock.
About half way through cooking add all remaining ingredients to the cooker and let it cook away.
SOOOOO EASY!!!! SOOOOO TASTY!!!!!!