Pacific Northwest Elk Stew With Juniper Spice Rub

10 lbs. elk shoulder meat, cut into 2 inch cubes
1 Tbsp. fennel seeds
1/4 cup kosher salt
2 Tbsp. dried juniper berries
1/2 cup dried chili peppers
1/4 cup cooking oil
2 tsp. chili flakes
1 1/2 cups dried figs, diced 
6 whole garlic cloves
12 green onions, chopped
2 cups dry white wine
1/2 cup chopped fresh thyme
1 quart water

Start by making the rub.  In a skillet over medium heat, put fennel seeds, salt, juniper berries, and chili peppers, and roast until fragrant; set aside to cool.  Once cooled, put in a grinder and grind until you get a coarse meal.

Lay the elk meat out on a work surface and sprinkle the spice rub over, gently pressing the spice into the meat, making sure you have covered it all. 

Get out a large cast iron Dutch oven and put it over medium-high heat, add oil, and start browning meat in small batches, removing each batch to a plate as the meat browns. Do not over-crowd the pot. If needed, add more oil as you continue to brown the meat. Set plate of browned meat aside.

Turn oven on to 350 degrees.

To the Dutch oven (without the meat) add the figs, garlic cloves, onion, wine, thyme and water. Bring to a boil, add the meat, and stir gently to combine.

Cover the Dutch oven and put in oven and bake for 3 hours at 350 degrees.

Remove and serve in large bowls with sourdough bread for dipping.