Name: Senegalese Mafe, with Elk or Venison
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 people
Ingredients: 2 large. cross-cut elk shanks, or 4 smaller shanks; salt; 1/4 cup red palm oil, vegetable oil or clarified butter; 2 large onions, chopped; 2 to 4 cloves garlic, minced; 4 tablespoons tomato paste; 2 to 3 quarts stock, ideally venison but beef will do; 1 to 2 cups smooth peanut butter; 2 to 4 bay leaves; 1 teaspoon dried thyme; 1 or 2 habanero or Scotch bonnet chiles, minced; 1 to 2 tablespoons Asian fish sauce ((optional))