Moose Stew recipe
Ingredients:
2 lbs (900 g) moose meat, cut into bite-sized cubes
1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced
3 potatoes, peeled and cubed
2 parsnips, peeled and sliced
1 cup mushrooms, sliced
4 cups beef or vegetable broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Directions:
Brown the Moose Meat:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the moose meat in batches, if necessary, to avoid overcrowding. Brown the meat on all sides. Remove and set aside.
Sauté Vegetables:
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
Add the carrots, potatoes, parsnips, and mushrooms. Cook for another 5 minutes, stirring occasionally.
Combine Ingredients:
Return the browned moose meat to the pot.
Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
Pour in the beef or vegetable broth and red wine (if using). Stir to combine.
Simmer the Stew:
Bring the mixture to a boil, then reduce the heat to low.
Cover and simmer for 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
Thicken the Stew (Optional):
If you prefer a thicker stew, mix 2 tablespoons of flour with 2 tablespoons of cold water to make a slurry.
Stir the slurry into the stew and cook for an additional 10 minutes until the stew thickens.
Serve:
Remove the bay leaves and discard.
Garnish with fresh chopped parsley before serving.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 320 kcal per serving | Servings: 6
