In large bowl, combine ground elk, onions, garlic, cumin, paprika, cinnamon, 1/4 tsp pepper, egg, breadcrumbs, and parsley. Using fork, mix ingredients together and when thoroughly combined, scoop about 2 Tbsp mixture into clean hands to form a ball (see tip). Repeat until you have 12 meatballs. Sprinkle meatballs with 1/8 tsp salt.

In large heavy bottomed saucepan, heat 1 1/2 Tbsp olive oil and brown meatballs, 4 to 6 at a time, gently turning them to brown on all sides. When brown on all sides, set aside.

To same saucepan, add remaining 1 1/2 Tbsp olive oil, onion, and celery. Cook for 5 to 7 minutes over medium-low heat, or until onions are soft. Add carrots and cook for 3 to 5 minutes more. Raise heat to high, add stock and, using wooden spoon, scrape any brown bits from bottom of pan. Bring to low simmer and cook for about 10 minutes over low-medium heat. Add elk meatballs and continue to simmer gently for approximately 20 minutes. Add diced potatoes over surface of stew. Cover with lid and steam for 10 to 15 minutes, or until potatoes are tender.

Meanwhile, to skillet with 1 tsp olive oil, add mushrooms, remaining 1/4 tsp pepper, and remaining 1/8 tsp salt. Brown mushrooms over medium-high heat and then deglaze pan with vinegar. To serve, ladle stew into serving bowls; top with mushrooms and lots of fresh parsley.